If you’re searching for a dish that perfectly captures the joy of summertime produce and comfort-food classics, look no further than this Summer Squash and Stuffing Casserole. With golden squash layered between a buttery stuffing crust and a creamy, cheesy filling, every bite bursts with flavor and nostalgia. It brings together the brightness of seasonal veggies and the savory heartiness of stuffing, making it an irresistible addition to any table, whether it’s a casual weeknight dinner or your next family gathering.
Ingredients You’ll Need
The ingredient list for Summer Squash and Stuffing Casserole is delightfully simple, yet each component plays a crucial role. You’ll find everything melds together into pure, baked comfort. Here’s what you’ll need, along with some helpful tips to get the most out of every flavor:
- Yellow summer squash: Slice it thin for a tender bite; this is your star ingredient and delivers that wonderfully mellow, golden flavor.
- Small onion: Chopped and sautéed, onion adds depth and a touch of sweetness as it cooks alongside the squash.
- Cream of chicken soup: This creamy soup unites the filling with a rich, savory base—swap for cream of mushroom to make it vegetarian!
- Sour cream: Adds tanginess and smoothness, making the casserole extra creamy.
- Shredded cheddar cheese: For unbeatable melty goodness and sharp flavor that pairs perfectly with squash.
- Garlic powder: Just a hint elevates the overall flavor, giving a savory kick without overpowering the veggies.
- Salt and pepper: Essential for seasoning—don’t be shy with them, especially since the stuffing and squash need a little enhancement.
- Seasoned stuffing mix: This shortcut delivers seasoned, herby flavor and that signature casserole crunch on top.
- Butter (melted): Coats the stuffing mix for a crispy, luscious topping and base.
- Olive oil: Use it to sauté the squash and onion for deeper, richer veggie flavor.
How to Make Summer Squash and Stuffing Casserole
Step 1: Get Your Oven and Baking Dish Ready
Crank your oven up to 350°F (175°C) to ensure everything bakes evenly and achieves that beautiful golden color. Don’t forget to grease your 9×13-inch baking dish—just a light coat of butter or cooking spray will make serving a breeze and keep cleanup easy.
Step 2: Sauté the Veggies
Heat the olive oil in a large skillet over medium heat. Add your sliced squash and chopped onion, then sauté gently for about 8 to 10 minutes, stirring now and then. You’re looking for the squash to soften and the onions to become a bit translucent, releasing a mouthwatering aroma that signals it’s ready for the next step.
Step 3: Stir Together the Creamy Filling
Transfer the sautéed squash and onions to a big mixing bowl. Now add the cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, and a generous pinch of salt and pepper. Mix it all together until everything is coated in cheesy, creamy goodness—this is where that Summer Squash and Stuffing Casserole magic starts to take shape!
Step 4: Prep the Savory Stuffing Layer
In a separate bowl, combine the seasoned stuffing mix with the melted butter. Toss until every crumb is coated, so you get those crave-able crispy bits both on the bottom and the top of your casserole.
Step 5: Layer and Assemble
Sprinkle half of your buttery stuffing mixture across the greased baking dish, forming a tasty foundation. Pour that creamy squash filling right over the stuffing and spread it out evenly, then finish by topping with the remaining stuffing mix. This layering ensures each serving is loaded with crunch and creaminess.
Step 6: Bake to Golden Perfection
Pop the assembled casserole into your preheated oven. Bake uncovered for 30 to 35 minutes, or until the top is golden brown and you see the filling bubbling around the edges. Let it cool for just a few minutes to set before you dig in!
How to Serve Summer Squash and Stuffing Casserole
Garnishes
For an irresistible finishing touch, sprinkle chopped fresh parsley or chives right on top just before serving. These herbs add a pop of color and a light, bright flavor that balances the casserole’s richness. A dusting of extra cheddar never hurts either for cheese lovers!
Side Dishes
This dish knows how to play well with others. Pair your Summer Squash and Stuffing Casserole with a crisp garden salad, some grilled chicken or pork chops, or classic baked beans. It’s just as happy accompanying a holiday roast turkey as it is starring alongside simple summer fare.
Creative Ways to Present
If you want to shake things up, serve the casserole in individual ramekins for a dinner party or potluck. For a rustic, family-style presentation, bring the whole bubbling baking dish right to the table and let everyone help themselves to big, satisfying scoops. It even makes a delightfully unexpected brunch side with fried eggs!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the casserole tightly with foil or transfer to an airtight container. It keeps well in the fridge for up to 4 days, and the flavors seem to get even richer overnight.
Freezing
To freeze, let the casserole cool completely before wrapping snugly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating so the stuffing regains its lovely texture.
Reheating
For best results, reheat your Summer Squash and Stuffing Casserole in the oven at 350°F until warmed through (about 20 minutes if refrigerated). This preserves the crispiness on top—avoid the microwave if possible, though it works in a pinch!
FAQs
Can I make Summer Squash and Stuffing Casserole vegetarian?
Absolutely! Just substitute the cream of chicken soup with cream of mushroom or any other creamy vegetarian-friendly soup. The result is just as rich and satisfying, with a subtle earthiness that pairs beautifully with the squash.
Can I use zucchini instead of yellow squash?
Yes, zucchini is a fantastic substitution—or addition! Feel free to mix both yellow summer squash and zucchini for extra color and flavor variety. Just be sure to stick with a combined total of about 4 cups of sliced squash for the best texture.
What stuffing mix works best?
Any boxed seasoned stuffing mix will work well. Choose your favorite brand, or even try a cornbread stuffing for a different spin. The key is to get that herby, buttery crunch on the top and bottom layers.
Can I make Summer Squash and Stuffing Casserole in advance?
Definitely! You can assemble the entire casserole a day in advance, cover it, and refrigerate until you’re ready to bake. If you’re prepping further ahead, freeze it unbaked and add a few extra minutes to the bake time straight from the fridge.
How can I make it lighter?
If you want a lighter version, try using reduced-fat sour cream, light cheese, and a lower-sodium stuffing mix. You can also reduce the amount of butter slightly—though a little goes a long way for that signature richness and crunch.
Final Thoughts
There’s something deeply satisfying about pulling a bubbly, golden Summer Squash and Stuffing Casserole out of the oven and watching everyone gather for seconds. Whether you’re making it as a comforting weeknight side or the centerpiece of a holiday meal, this casserole turns humble ingredients into something truly special. Give it a try—you’ll see just how quickly it becomes a tradition in your own kitchen.
Print
Summer Squash and Stuffing Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Summer Squash and Stuffing Casserole is a delightful and comforting dish that combines tender yellow squash with creamy, cheesy goodness and flavorful stuffing. It’s a perfect side dish for any summer gathering or weeknight dinner.
Ingredients
Yellow Summer Squash Casserole:
- 4 cups yellow summer squash (sliced)
- 1 small onion (chopped)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Stuffing Topping:
- 1 box (6 oz) seasoned stuffing mix
- 1/2 cup butter (melted)
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Sauté Squash and Onion: In a large skillet, heat olive oil over medium heat. Add sliced squash and chopped onion, sauté for 8–10 minutes until tender.
- Mix Squash Mixture: In a large bowl, combine the cooked squash and onion with cream of chicken soup, sour cream, cheddar cheese, garlic powder, salt, and pepper.
- Prepare Stuffing: In a separate bowl, mix the stuffing mix with melted butter until coated.
- Assemble and Bake: Grease a 9×13-inch baking dish. Spread half the stuffing mix on the bottom, pour the squash mixture on top, and finish with the remaining stuffing. Bake uncovered for 30–35 minutes until golden brown and bubbly. Let cool slightly before serving.
Notes
- To make this dish vegetarian, use cream of mushroom soup instead of cream of chicken.
- You can also add chopped zucchini for extra variety.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
