Mouthwatering Yellow Squash Casserole with Stuffing

Here’s my tried-and-true yellow squash casserole recipe, complete with a crispy stuffing topping and creamy, cheesy layers of fresh summer squash that make this dish extra comforting.

This casserole has become my go-to side dish for family dinners and potlucks. I always end up making a double batch because everyone goes back for seconds, and the leftovers taste even better the next day. Perfect for using up all those squash from the garden, wouldn’t you say?

What Kind of Yellow Squash Should I Use?

Yellow squash comes in two main varieties at most grocery stores – straightneck and crookneck – and either type works great in this casserole. The straightneck variety looks like a yellow zucchini with a uniform shape from end to end, while crookneck has a curved or bulbous bottom end. Both types have a mild, slightly sweet flavor and tender flesh that softens nicely when cooked. When shopping, look for squash that’s about 6-8 inches long – anything much larger tends to have more seeds and can be less tender. Give the squash a gentle squeeze at the store – it should feel firm but not hard, with smooth, bright skin free from soft spots or blemishes.

Options for Substitutions

This cozy casserole is pretty adaptable – here are some handy swaps you can try:

• Yellow squash: Zucchini works perfectly as a 1:1 replacement, or try a mix of both! You could also use patty pan squash or even butternut squash (though cooking time might need to be adjusted for butternut).
• Cream of mushroom soup: Feel free to swap in cream of chicken or cream of celery soup. For a homemade version, make a basic white sauce with 2 tablespoons butter, 2 tablespoons flour, and 1 cup of milk.
• Sour cream: Plain Greek yogurt makes a great substitute with added protein. Regular plain yogurt works too, just strain it first to remove excess liquid.
• Stuffing mix: Any flavor of stuffing mix works here. In a pinch, you can use crushed crackers or breadcrumbs mixed with dried herbs, though the texture won’t be quite the same.
• Hatch green chile: Can’t find hatch chiles? Use a poblano pepper, or try canned green chiles. For less heat, bell peppers work great too.
• Cheddar cheese: Most melting cheeses work well here – try Monterey Jack, Colby, or a Mexican cheese blend. For a different flavor, Gruyere or Gouda are nice options.

Watch Out for These Mistakes While Cooking

The biggest challenge when making squash casserole is dealing with excess moisture – to avoid a watery dish, make sure to drain your cooked squash thoroughly and don’t skip the step of letting it sit in a colander for at least 5 minutes. Another common mistake is adding raw onions directly to the casserole, which can result in crunchy, undercooked pieces – instead, sauté them with the squash until they’re soft and translucent. If you’re worried about your stuffing topping becoming too soggy, try adding it during the last 15 minutes of baking, which helps maintain that perfect crispy texture on top. For the best flavor development, let your casserole rest for 10-15 minutes after baking – this not only makes it easier to serve but also allows the cheese to set properly and prevents the filling from being too runny.

What to Serve With Squash Casserole?

This cozy squash casserole works really well as a side dish, but you can also make it the star of your meal! Since it’s already pretty rich and creamy, I like to pair it with something simple like grilled chicken breast or baked fish to keep things balanced. For a vegetarian meal, try serving it alongside a fresh green salad with cherry tomatoes and a light vinaigrette dressing. If you’re bringing this to a potluck or family dinner, it goes great with other comfort foods like meatloaf, roasted turkey, or ham – the stuffing topping makes it feel right at home next to any main dish you’d serve during the holidays.

Storage Instructions

Keep Fresh: This squash casserole is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day as everything melds together nicely.

Freeze: Good news – this casserole freezes really well! Let it cool completely, then cover tightly with foil and freeze for up to 3 months. Just keep in mind the stuffing might be a bit softer after freezing, but it’ll still taste great.

Make Ahead: Want to prep this ahead? You can assemble the whole casserole up to 24 hours before baking – just keep it covered in the fridge. When you’re ready, let it sit at room temperature for about 30 minutes before popping it in the oven.

Reheat: To warm up leftovers, cover with foil and heat in a 350°F oven for about 20 minutes, or until heated through. You can also use the microwave for individual portions – just heat in 30-second intervals until warm.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 40-45 g
• Fat: 50-55 g
• Carbohydrates: 80-90 g

Ingredients

For the casserole:

• 1/2 cup sour cream (full-fat for richness, I like Daisy brand)
• 1 tbsp butter
• 1 medium onion (finely diced)
• 1 can cream of mushroom soup
• 2 medium yellow squash (thinly sliced)
• 1 medium hatch green chile (roasted, peeled, and diced)
• 1 pkg stuffing mix (such as Stove Top)

For the topping:

• 1 cup shredded cheddar cheese (sharp cheddar works best)

Step 1: Prepare the Oven and Baking Dish

Begin by preheating your oven to 350ºF (175ºC).

Grease a 2-quart baking dish lightly to prevent sticking later on.

Set the dish aside for now.

Step 2: Sauté Onion and Squash

Place a large sauté pan over medium heat.

Add some butter and diced onion, cooking for approximately 2 minutes until the onion turns translucent.

Next, add the squash cubes to the pan and continue cooking for an additional 2 minutes.

Then, pour in ½ cup of water.

Cook for roughly 5 more minutes or until the squash becomes fork-tender.

Be ready to add more water if necessary to ensure the squash cooks properly without burning.

Step 3: Mix Ingredients Together

In a large mixing bowl, combine a can of condensed soup with sour cream, stuffing mix, and chiles.

Gently fold in the cooked squash mixture from the pan, ensuring everything is well mixed but not crushed.

Step 4: Assemble and Bake

Pour the combined mixture into your prepared 2-quart baking dish.

Evenly sprinkle cheese over the top of the mixture.

Place the dish in the preheated oven and bake for 25-30 minutes, or until the dish is heated through and the cheese is melted and bubbly.

Step 5: Serve and Enjoy

Once baked, carefully remove the dish from the oven.

Allow it to cool slightly before serving.

Enjoy your hot and hearty squash casserole!