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yellow squash casserole with stuffing

Easy Yellow Squash Casserole with Stuffing

Delicious Easy Yellow Squash Casserole with Stuffing recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 1600
Ingredients Method

Ingredients
  

For the squash base:
  • 2 tbsp unsalted butter
  • 1 small onion, finely diced
  • 3 medium yellow squash (sliced into 1/4-inch thick rounds)
  • 1/2 cup water
For the assembly:
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 3/4 cup sour cream
  • 6 oz herb seasoned stuffing mix
  • 2 mild green chiles (seeds removed and finely diced)
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper

Method
 

  1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish. While the oven heats, dice the onion finely, slice the yellow squash into 1/4-inch thick rounds, remove seeds from the green chiles and dice them finely, and shred the cheddar cheese. Having everything prepped and ready will make the cooking process smooth and efficient.
  2. Melt the butter in a large skillet over medium heat and add the diced onion, cooking for about 2 minutes until it begins to soften and become fragrant. Add the sliced squash and cook for another 2 minutes, stirring occasionally to coat the squash with the butter and allow it to start releasing its moisture. Pour in the 1/2 cup of water and continue cooking for 5 minutes until the squash begins to soften but still has some texture—this partial cooking prevents the final casserole from becoming mushy.
  3. In a large mixing bowl, combine the cream of mushroom soup, sour cream, diced green chiles, garlic powder, and black pepper, stirring until well blended and smooth. I like to whisk this mixture thoroughly to ensure the sour cream is fully incorporated and there are no lumps—this creates a silky sauce that coats the squash evenly. Don't add the stuffing mix yet; we'll incorporate it in the next step.
  4. Add the partially cooked squash mixture from Step 2 to the creamy sauce base from Step 3, stirring gently to distribute the squash evenly. Now fold in the herb seasoned stuffing mix until just combined—I recommend being gentle here so the stuffing pieces retain some texture rather than breaking down into mush. The stuffing will absorb some of the sauce as the casserole bakes, so don't worry if it seems a bit loose at this stage.
  5. Pour the entire squash mixture into your prepared baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese generously over the top, covering as much surface area as possible for a nice golden, melty top. Bake in the preheated 350°F oven for 25-30 minutes until the cheese is melted and golden and the casserole is heated through—you should see it bubbling slightly around the edges.
  6. Remove the casserole from the oven and let it rest for 2-3 minutes before serving. This brief rest allows the sauce to set slightly, making it easier to scoop and serve without the casserole falling apart on the plate.