Squash Casserole with Stuffing

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 272kcal

Author: Shruthi Baskaran-Makanju

I love this squash casserole with stuffing—it's cozy, cheesy, and comes together so easily with fresh squash and Hatch chiles. Perfect for any busy weeknight or holiday!

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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.

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