12/03/12

Squash Casserole

A tried-and-true family favorite recipe made with fresh yellow squash and herb stuffing that's perfect at Thanksgiving, potlucks and holiday dinners.

Everybody has favorite side dishes at special meals like Thanksgiving and Christmas dinner. Most folks around here would say it’s Baked Macaroni & Cheese or Cornbread Dressing – and I love those too!

But my most favorite side dish is this squash casserole! It’s the one in Mama’s big black cookbook. The one with all the handwritten recipes. The one I call the Family Bible. 

I’ve had squash casserole made with cheese, some made with crackers, some with mayo but this one right here is the best I’ve ever had! I have no clue where the recipe came from or how old it is but it’s absolutely perfect

What’s a little strange to me is that the ingredients that go into this aren’t anything special on their own but when you put them all together, something magnificent happens! It’s like eating stuffing that already has gravy mixed into it. Then the vegetables bring in some texture and BOOM! pure bliss!

Squash Casserole! A tried-and-true family favorite recipe made with fresh yellow squash and herb stuffing that's perfect at Thanksgiving, potlucks and holiday dinners.

HERE’S ALL YOU NEED TO MAKE SQUASH CASSEROLE

  • Fresh squash (obviously)
  • Onions
  • Carrots
  • Cream of Chicken Soup (crazy right?)
  • Pepperidge Farm stuffing
  • Sour cream
  • Butter

Squash Casserole! A tried-and-true family favorite recipe made with fresh yellow squash and herb stuffing that's perfect at Thanksgiving, potlucks and holiday dinners.

You can either boil the squash or sauté it. I usually sauté it in a big cast iron pan like I’m making my Stewed Squash recipe because I think it does a better job of letting the taste and texture of the squash come through but Mama usually boils it.

From time to time I get too big for my britches and start thinking I can improve old family recipes because, ya know, I’m like somebody now. I’m Miss Fancy Pants Blog Lady so of course I can make something good even better with my amazing cooking prowess.

I mean, I know what sous vide is and I’ve met Cat Cora and I’ve cooked in Kitchen Stadium so obviously I must know everything about cooking and recipes. 

Pfffft. The changes I tried on this recipe were total fails and I know now I just need to leave well enough alone. Classic recipes people pass down for decades don’t keep getting made generation after generation if they weren’t already the best versions. 

Squash Casserole! A tried-and-true family favorite recipe made with fresh yellow squash and herb stuffing that's perfect at Thanksgiving, potlucks and holiday dinners.

HOW NOT TO MAKE THIS RECIPE (IN CASE YOU WERE WONDERING)

  • I tried both Cream of Onion and Cream of Celery in this because… chicken?? There ain’t even any chicken in this recipe so why would we use Cream of Chicken??? Because it tastes good. That’s why. The End. You can try others if you want but I’m telling you, none are better than Cream of Chicken.
  • I tried it with less butter. And it was dry. Don’t do it. You will want to use less but just… don’t.
  • I’ve finely diced (instead of grated) the carrot and onion then sautéed them first (because surely to God that would be better). Anybody want to guess which was best? Yup. Just use raw grated onion and carrots. 
  • I’ve made it with the whole bag of stuffing. It was dry. It was wrong. It made my family look at me and ask why??
  • I was on a health kick once and used reduced fat sour cream and lightened up soup. Horrible. They replace the fat with starch which makes for dry casseroles and broken dreams. 

Squash Casserole! A tried-and-true family favorite recipe made with fresh yellow squash and herb stuffing that's perfect at Thanksgiving, potlucks and holiday dinners.
squash, yellow squash, casserole, best, pepperidge farm, stuffing, herb, cream of chicken, sour cream, fresh, potluck, thanksgiving, how to, family recipe, summer
side dish, potluck
american, southern
Yield: 8-10 Servings
Author: Mandy Rivers | South Your Mouth
Squash Casserole

Squash Casserole

A tried-and-true family favorite recipe made with fresh yellow squash and herb stuffing that's perfect at Thanksgiving, potlucks and holiday dinners.
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

  • 4 lbs fresh yellow squash
  • 1 small onion
  • 1 large carrot
  • 1 cup sour cream
  • 1 10-oz can cream of chicken soup
  • 1/2 cup butter, melted
  • 1 12-oz bag herb seasoned stuffing

Instructions

  1. Preheat oven to 350 degrees.
  2. Wash squash well then cut into slices (about 1/4 inch thick). Boil or pan-fry until very tender (see recipe notes) then drain well.
  3. Meanwhile, using a box grater, grate carrot and onion (just like you would shred cheese) then add to a large mixing bowl.
  4. Add sour cream, creamed soup (do not prepare first) and butter then mix well.
  5. Add 3/4 of the bag of stuffing and cooked squash to the bowl then gently fold until well combined.
  6. Pour mixture into a greased 2-quart baking dish. Top mixture with some of the leftover dry stuffing (not all of it, just enough to make a uniform top crust).
  7. Bake for 30-40 minutes or until heated through. Cover loosely with foil after 20 minutes to prevent overbrowning.

Notes:

  • To boil the squash, simply add the sliced squash to salted boiling water then cook for about 7-8 minutes or until tender. Drain well.
  • To pan-fry the squash, heat a little oil (or bacon grease!) in a large skillet over medium-high heat. Add squash, season with salt and pepper, then sauté until tender (about 10-12 minutes). Drain liquid from pan if present. 
  • I use Pepperidge Farm's Herb Seasoned Classic Stuffing
  • You can use other Cream of Something soups but Cream of Chicken tastes best. 
  • Don’t use the whole bag of stuffing or the casserole will be dry.
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53 comments:

  1. Even my 10 year old grandson says this sounds yummy! We'll try it this weekend

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  2. Hey now, don't you be dissing the best casserole to come out of the state of Minnesota: Tatertot Gummi-bear Casserole. Don'tchya know. It's the best- you betchya. ;)

    I'm with you. I don't care for casseroles either. It's probably why I'm no longer in my parent's will.

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  3. But this has cream of whatever soup in it...?

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  4. I am also not a fan of cream of something soups, but you have me intrigued with this one....

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  5. I just discovered your blog today and "I’m from South By God Carolina", too! (Greenville area). Glancing over your recipes it looks like you have been peeking into my grandma's (99 years old and still kicking) and mama's recipe books! I will be visiting here often :)

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  6. I am in LOVE with everything on this blog! Thanks for sharing!

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  7. This is the best squash casserole..because I have had it and I have made it and sometimes canned soups are a good thing for crying out loud...BTW..your recipes are wonderful!!

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  8. I am soooooo sorry to tell ya'all I am a Northern girl born...can't say and raised as I was an Army brat. Anyplace I planted my feet I called home. Anyhow here I am at a ripe ole age, and I adore squash, fresh snap pea's from the garden, if it's a veggie I adore it... well o.k. ya got me. Hold the darn butter beans. My husband loved 'em but I just can't like them. I have tried. Anyhow, sigh, I love this site. Love the recipes, and aim to try this one this weekend myself. Michigan born and settled! But I often visit my family transplants down south~ :) and I ain't no anonymous either. I get here from facebook! cheri_1958

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    1. Thanks, Cheri! And it's OK... don't tell anybody but... butter beans aren't my favorite. Unless they've been cooked ALL DANG DAY or they're the dried kind. Thanks for you comment!

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  9. My mom's been making this one for years! Yep, it's yummy!

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  10. I cant wait to try this. I make a chicken casserole with the same things minus the stuffing & using cream of mushroom instead of chicken. I have found that to make recipes that do call for cream of anything, if you heat on the stovetop first before adding to rest of ingredients it takes the "canned" taste away!

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    1. Made this last night & it was so delicious!! Hubby loved it. I did a few changes, like sauteing the onions & squash in the butter and using cream of mushroom. Everything else the same. This is my new favorite squash casserole! I froze half of it before baking, hope it freezes well.

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  11. I have a really good one that is low carb. Minus the soup and you add mayo and cheese and bell pepper. You can top it with the stuffing mix or cheese. Since I cannot have the carbs I use the cheese and it is yummy.

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    Replies
    1. Kat in Alabama7/8/13, 7:48 PM

      And the name is Kat in Alabama

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  12. I use cream of celery soup now, I think it gives it a better flavor. This is my favorite way to eat squash. I also mix yellow and zucchini squash.

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  13. This sounds great,printing it off now.This squash casserole and some Louisiana green beans with corn bread.A great summer meal.My Mom always cooked squash when we were growing up,she made stewed squash,(just squash,onion and when tender add an egg and scramble in) .

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  14. Ok, I don't want to sound super blonde or anything, but do you prepare the stuffing before hand or does it go in dried? I'm up in Canada and we don't get the Pepperidge Farm stuffing here. We have Stove-Top stuffing that is dried, then you mix it with water. Sounds good though.

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    1. LOL, you mix it in dry :) I think you could use Stove Top. It'll have more seasoning in it than the PF but I think that ought to be OK.

      Let me know if you try it. We may be up for Canadian Thanksgiving this year which means I'll do some cooking and I need to think about what I need to bring with me (I use a little PF in my cornbread dressing too)! Can't you see me explaining to the border police WHY I need to bring 40 pounds of stuffing into the country??

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  15. carolina mimi7/9/13, 5:46 PM

    Used similar recipe for years. Also delicious. .cook 1 pk of Jiffy cornbread to crumble instead of stuffing. I also don't boil the squash. I saute the onion in margarine, add sliced squash, cook until tender and drain. Blend cream of chicken & sour cream with spoon, add all to casserole dish..I never used carrots but sounds good. Bake until bubbly. Top with crumbled corn bread and bake until slighty brown.

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  16. Just picked some fresh squash yesterday from the garden. Can't wait to try this!

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  17. Im from NC. I love squash casserole....but only the way my nannie makes it. She stews her squash and onions. Then drains well. She adds sour cream, sharp cheddar cheese, and an egg, I think. Then she tops it with crushed ritz crackers or cheese nips. Soooo yummy!

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  18. Miss B from Tennessee7/19/13, 8:54 AM

    Channeling Forrest Gump for just a second there, I see? Made me laugh and I also pinned this one. I pin almost every one.

    "Let me tell you, yes, I am fat but I enjoyed every bite of it."

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  19. This looks fantastic! Can you tell me what size casserole dish and how many does this serve? There is only two of us and I have an awfully small fridge! My name is Claire and I am from Ventura, CA but I could only publish as anonymous.

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    1. Thanks! I think I usually use my 2-quart casserole dish when I make this.

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  20. I have used cream of celery soup and it is just as good if not better.

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  21. This is the recipe my Mom has always used! It is delicious!

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  22. Has anyone ever made it with zucchini instead of yellow squash? I have 10 lbs I need to use up.
    Thanks!

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  23. how do i boil squash?? lol newbie here

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  24. I HAVE BEEN MAKING THIS FOR YEARS. FIRST HAD IT AT THE KNICKERBOCKER GOLF COURSE CINCINATUS, NY. IT IS SO GOOD! YOU WON'T BELIEVE YOU MOUTH! LOL! ENJOY!

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  25. We pulled this out of an old church cookbook some years back and my stepmom does it most holidays. I believe we usually use cornbread dressing mix, though.

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  26. I shred zucchini, onion, & carrot and freeze it in the summer for use in this casserole in the winter. I mix the entire box of dry stuffing with the other ingredients and bake. Top with your choice of cheese towards the end of baking time. Yummy!

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  27. I also use cream of celery soup if I don't have any cream of chicken on hand. Also, I've been known to eat the leftover casserole cold straight from the fridge.

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  28. Just like my Momma makes! Yummo!

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  29. No cheese at all in this? Looks like there is cheese.

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  30. This sounds Yummy! I just made it and put it in the fridge to cook for tomorrows side dish along some pork chops. I'm from SC and I love your recipes!!! They are simple enough for everyday doing andthe sassy mouth that come with the recipes are priceless!! ;)


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  31. I have never made a squash casserole, but going to try this for sure! I live in SC too, near Columbia, and I love following you! So enjoyable!

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  32. I'm not from SC but I am a south Georgia girl and I love love love your blog!

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  33. I've been making this for about 20 years..I use Stove Top Herb Stuffing mix and diced the squash, instead of slicing.

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  34. Thank you so much for this!!! My aunt use to make this very squash casserole and I've searched for years, now I've FINALLY found that familiar wonderfulness I so remember growing up. Thank you from Gastonia NC

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  35. Well I'm from North by God Carolina and love casseroles with any cream of soup. I especially love this squash one. I also tend to add cheese even when not listed♡

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  36. I make this for both sides of my family every Thanksgiving. I have three dishes I am required to bring every year. Haha. I use Margaret Holmes squash with Vidalia onions just because I don't have much time. I also use cornbread stuffing mix, cream of mushroom soup, mayo, an egg and shredded sharp cheddar cheese.

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  37. I just wanted to let you know that I love your recipes but for the squash casserole I myself make it dressing with cornbread and I add cheese,sausage and some celery and lord knows I can make a meal of this thank you for all of your awesome recipes please add more 😊

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    Replies
    1. I HAVE BEEN MAKING THIS RECIPE WITH THE SAME INGREDIENTS FOR YEARS...BUT...I ADD CHOPPED CHEDDAR CHEESE, AND SEASONINGS.

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  38. I've added chicken to make it a main dish.

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  39. 5 Stars - I am new to eating squash until my 82 year old neighbor gave me some she had cooked last year. Saw this recipe and knew I had to try it and it is absolutely delicious. My neighbor doesn't like to cook and I do, so I share my meals with her. I cooked this squash recipe, Trish Yearwood's double meatloaf recipe, Bob Evans mashed potatoes and cornbread for our feast! Love your recipes! Peg from Texas

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    Replies
    1. Thank you, Peg! And good for you for taking care of your neighbor - the world needs more of that!

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  40. I have made this squash casserole my entire life -- except, I don't mix in the stuffing. I mix the stuffing with melted butter and put some on the bottom, then the squash mixture and about 10 minutes before it's fully baked, add the rest of the stuffing that has been mixed with melted butter. I also add garlic powder and some fresh, rosemary, thyme, and sage to the squash mixture as well. Very good.

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  41. I've made this squash casserole for years. I use Stove Top Stuffing in mine though. So good

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  42. ckitch Cris12/5/21, 7:08 PM

    I make your recipes exactly as you post them. So tonight I'm like where's the cheese? It has to have cheese...scrolled up then down. Nope, no cheese. Made exactly as you wrote it. Not a mistake, this recipe does not call for cheese. So thank you very much. It is pure heaven. Excellent excellent.

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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy