Squash casserole with stuffing is a delicious, comforting dish that's perfect any time of the year. This hearty meal combines cooked squash, crunchy stuffing mix, and savory cheese to create an unforgettable blend of flavors. Best of all, it can be prepared ahead of time, making it a great side or main course that's sure to become a family favorite.
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💭 Why you'll love this recipe
- 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. Plus, it's easy to make! If you are looking for other delicious casseroles, check out my asparagus casserole, savory sweet potato casserole and green bean casserole with cream cheese.
- Perfect dish for all occasions. The flavorful blend of squash, stuffing, and cheese makes this dish perfect for your Thanksgiving table. It's also a great dish for holiday celebrations, family reunions, and other special occasions.
- 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.
📋 Ingredients and notes
To make Squash Casserole with Stuffing, 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.
👩🏽🍳Top tips for making the best squash casserole with stuffing!
To make the best squash casserole with stuffing, follow these essential tips!
- Choose the right squash. When making squash casserole, it's important to choose the right type of summer squash. Fresh yellow squash or zucchini is the most commonly used squash for this recipe. Look for a fresh squash that is fresh, tender, and has a bright color.
- 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.
- 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.
Yes! Simply cover the casserole dish with plastic wrap or foil and refrigerate before baking. You can also freeze the casserole without the stuffing. Refrigerate it for up to four days or freeze it for up to three months. When you're ready to serve the casserole, simply thaw it in the fridge and then add the stuffing before baking it.
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: This squash casserole with stuffing can be stored for later. Keep leftovers in an airtight container and refrigerate for up to three days. When ready to serve, simply reheat them in the microwave or oven until they're heated through.
For longer storage, you can 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.
Make ahead: If you want to make squash casserole with stuffing ahead of time, you can freeze the casserole with or without the stuffing. Place a plastic wrap or foil over the casserole dish. When you're ready to serve the casserole, simply thaw it in the fridge and then add the stuffing before baking it. This way, you can have a delicious meal ready to go whenever you need it.
🍴 Other comfort food recipes
Check out these other delicious comfort food recipes:
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Squash Casserole with Stuffing
- 2 pieces yellow squash, medium sized, cubed, substitute with zucchini
- ½ cup water
- 1 tablespoon butter or olive oil
- 1 piece medium onion
- 10.5 oz condensed cream of mushroom soup, one can
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 6 oz stuffing mix, one package
- 1 piece hatch green chile, sliced, medium sized
- 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!
- Use fresh summer 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.