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
Scale
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
