Squash Casserole Recipe

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The squash casserole pairs nicely with poultry or pork and adds a small pop of color to the serving table.
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6 servings SERVINGS


  • 3 cups cornbread stuffing
  • 4 tablespoons butter, melted
  • 1 can (10.75 oz.) condensed cream of chicken soup
  • 1/2 cup sour cream
  • 2 small yellow squash, shredded (about 2 cups)
  • 2 small zucchini, shredded (about 2 cups)
  • 1/4 cup shredded carrot
  • 1/2 cup shredded cheddar cheese


  • In a medium bowl, combine stuffing and butter. Take out 1/2 cup stuffing mixture and set aside for topping. Spoon remaining stuffing mixture into a shallow, 11-by-8-by-2-inch baking dish.
  • In a large bowl, combine soup, sour cream, squash, zucchini, carrot and cheese. Spread vegetable mixture over stuffing mixture in dish.
  • Sprinkle top with reserved stuffing mixture. Bake for 40 minutes, or until casserole is hot and topping is golden.This recipe originally aired in the May 2007 issue of Heart of the Home.
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