This squash casserole with stuffing is hands-down one of those dishes that makes me feel like a holiday hero with minimal effort. Seriously, it’s got all the cozy vibes you want, but it comes together so easily, it’s almost unfair! The roasted squash and Hatch chiles give it just the right mix of sweet and heat, while the stuffing and cheesy top make it feel super comforting. Perfect for busy weeknights and family gatherings because well, it’s ready in under 40 minutes!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 This squash casserole is so hard to resist!
What’s not to love? Honestly, it’s one of those recipes where everyone thinks you’ve been working on it all day, but it’s not even an hour!
- Comfort food at its best. This creamy casserole is the perfect combination of savory and hearty, making it a comforting meal for a weeknight dinner or weekend meal.
- Seriously perfect for all occasions. Thanksgiving table? Check. Family reunions? Of course. Just a casual weeknight where you don’t have time to cook? Also perfect.
- Nutritious ingredients. Not only is this dish delicious but it’s also made with wholesome and nutritious ingredients that provide a boost of energy and health benefits.
If you are looking for other delicious casseroles, check out my asparagus casserole, savory sweet potato casserole and green bean casserole with cream cheese.
📋 Ingredients and notes
To make this recipe, you’ll need yellow squashes, water, butter or olive oil, a yellow onion, condensed cream of mushroom soup, sour cream, shredded cheddar cheese, stuffing mix, and fresh hatch green chile.
Notes and variations
- Yellow squash. For this casserole dish, you can use summer squashes like yellow squash or zucchini. But it also works with winter squashes.
- Stuffing mix. You can buy cornbread stuffing mix in the grocery store or make homemade stuffing from scratch.
- Swap out cheddar cheese. You can substitute the cheddar in this dish with any similar cheese, such as gouda or American.
- Add vegetables for crunch. If you want more texture and flavor in your creamy casserole, add some chopped bell peppers or shredded carrots. Plus, you’ll be adding more nutrients to your dish too!
- Garnish for flavor. Enhance the flavor of this delicious casserole with a sprinkle of chives, parsley, black pepper, or any other fresh herbs.
📖 Make squash casserole with stuffing
Preheat the oven to 350ºF. Grease a 2-quart baking dish.
Bring a large saute pan over medium heat. Add the butter and onion. Cook until translucent for 2 minutes. Add the squash cubes to the pan and cook for an extra 2 minutes. Pour ½ cup of water and cook for a further 5 minutes until squash or fork tender. Add more water if needed.
In a large bowl, combine the soup, sour cream, stuffing mix, and chiles. Add in the cooked squash mixture and mix gently.
Pour the mixture into the prepared baking dish. Top with cheese and bake at 350°F for 25-30 minutes or until the dish is heated through.
Serve and enjoy! You can always top with fresh herbs, fried onions or other crunchy toppings if you prefer.
Shruthi’s Top Tip
Use fresh, firm squash: Go for small, tender yellow squash or zucchini. Larger squash tend to have more seeds and water, which can make the casserole too soggy. You can also use zucchini in the summer.
To make the best squash casserole with stuffing, follow these essential tips!
- Don’t overcook the squash. Overcooked squash can become mushy and lose its flavor. To avoid this, make sure to cook the squash until it is tender but still retains some texture.
- Roast the squash for more depth: If you have a bit more time, roast the squash cubes instead of sautéing. It concentrates the flavor and keeps the squash from getting mushy.
- For the best melty topping, shred your own cheddar cheese instead of using pre-shredded (which has anti-caking agents). Try mixing cheddar with Monterey Jack for extra creaminess.
- Sprinkle with breadcrumbs. If you love a good crunchy topping, sprinkle the top of the squash casserole with breadcrumbs. Don’t forget to add more cheese and herbs for added flavor.
- Bake until golden brown. To achieve a delicious and crispy topping, bake the casserole until it is golden brown. This not only adds to the texture of the casserole but also enhances the flavor.
Making this for a holiday?
You can assemble the entire casserole a day ahead. Just cover with plastic wrap or foil and refrigerate for up to 4 days. You can also freeze the casserole without the stuffing for up to 3 months. When you’re ready to serve the casserole, simply thaw it in the fridge if frozen, add the stuffing, and add 10 minutes to the bake time if it’s coming straight from the fridge.
👩🏽🍳Troubleshooting FAQs
You can use any store brand cornbread stuffing or classic herb stuffing that you prefer. Alternatively, you can make stuffing from scratch at home!
Make sure that your cooked squash has been drained and patted dry. Avoid over-watering the dish when baking; instead, cover it loosely with foil to avoid drying out your casserole. If you find that your casserole is too watery after baking, try draining off some of the liquid before serving.
If you overcook squash, it can become mushy and will have a spongey texture. Overcooking can also affect the flavor of the squash and it’s likely to become a little bland and watery. To prevent overcooking, it’s important to check your summer squash casserole regularly as it cooks and be careful not to overcook it.
🍴 Serving and storing squash casserole
Serve: Serve this squash as an easy side dish for holiday meals or a main dish for a simple weeknight dinner. This delicious casserole goes well with pasta, soup, dinner rolls or biscuits, any type of crusty bread, roasted potatoes, and so much more.
Store: Keep leftovers in an airtight container and refrigerate for up to four days. When ready to serve, simply reheat them in the microwave or oven until they’re heated through.
Freeze the casserole in a freezer-safe container for up to three months. To reheat the frozen casserole, let it thaw overnight in the fridge before reheating it in the oven.
🍴 More comforting casserole recipes
Check out these other delicious casserole recipes:
Spring Pea Pasta
No Chill Chocolate Chip Cookies
Creamy Wild Rice Soup
Air Fryer Tortilla Chips
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Squash Casserole with Stuffing
Ingredients
- 1 tablespoon butter, substitute olive oil
- 1 onion, medium
- 2 yellow squash, medium sized, cubed, substitute with zucchini
- ½ cup water
- 10.5 oz condensed cream of mushroom soup, one can
- ½ cup sour cream
- 6 oz stuffing mix, one package
- 1 piece hatch green chile, sliced, medium sized
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 350ºF. Grease a 2-quart baking dish.
- Bring a large sauté pan over medium heat. Add the butter and onion. Cook until translucent for 2 minutes.
- Add the squash cubes to the pan and cook for an extra 2 minutes. Pour ½ cup of water and cook for a further 5 minutes until squash is fork tender. Add more water if needed.
- In a large bowl, combine the soup, sour cream, stuffing mix and chiles. Add in the cooked squash mixture and mix gently.
- Pour the mixture into the prepared baking dish. Top with cheese and bake at 350°F for 25-30 minutes or until the dish is heated through.
- Serve hot!
Notes
- Use fresh squash. Canned or frozen squash will not have the same flavor or texture as fresh squash. If you can, try to find smaller, tender squash for this recipe. You can also use zucchini (and winter squash works too!)
- Slice the squash evenly. This will help the squash cook evenly and prevent it from becoming mushy.
- Drain the squash well after cooking. This will help prevent the casserole from becoming watery.
- Use a good quality stuffing mix. A pre-made stuffing mix will save you time, but you can also make homemade stuffing f you prefer.
- Top with plenty of cheese. The cheese is what really makes this casserole! Use a good quality cheddar cheese for the best flavor. You can also use vegan cheddar cheese if you want to make this recipe dairy-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks delicious cant wait to try it.
This was delicious and very satisfying on a cold fall night! We may trying adding spicy Italian sausage next time to add some meat for the carnivores in the family, but it definitely doesn’t need it!
Do you have to cook the onions and squash before hand?
Yes, you do! I have instructions for cooking them on stovetop before you assemble the casserole!
This recipe will replace my old standby one! Very tasty. I did add shredded carrots to use up some leftover ones, and topped with breadcrumbs for that added crunch. Definitely will be on repeat!
So glad to hear that! Thank you for sharing!
Made for potluck. What a hit!!!
LOVED this recipe! I made it as a side to my meatloaf and everyone raved! Thanks for the great recipe. It’s a keeper!
I’m so glad you enjoyed it, thank you for sharing!
Do you make the stuffing per package directions before adding it?
I just add it in without cooking.
I made this casserole for the first time last week, and it was a hit! The stuffing is delicious and hearty, and the squash is so flavorful.
This was super delicious and easy to make. My family loved it. I did leave out the hatch chile.