Squash Casserole Recipe

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 c. cooked yellow squash and/or zucchini; 1 medium onion, chopped; 2 cans cream of chicken soup; 1 c. shredded carrots; 8 oz. grated Cheddar cheese; 8 oz. sour cream; 1 (8 oz.) pkg. herb seasoned stuffing; 1/2 c. margarine, melted; 1 Tbsp. nutmeg; 1 tsp. Bell seasoning

Servings: persons

6 c. cooked yellow squash and/or zucchini
1 medium onion, chopped
2 cans cream of chicken soup
1 c. shredded carrots
8 oz. grated Cheddar cheese
8 oz. sour cream
1 (8 oz.) pkg. herb seasoned stuffing
1/2 c. margarine, melted
1 Tbsp. nutmeg
1 tsp. Bell seasoning

1
Cook squash and onion in boiling, salted water for 5 minutes and drain.
2
Combine soup, Cheddar cheese and sour cream.
3
Stir in shredded carrots, then fold in squash and onion mixture.
4
Combine stuffing mix and melted margarine and add nutmeg and Bell seasoning.
5
Spread half of the stuffing mix in the bottom of a 13 x 9-inch casserole.
6
Alternate layers of vegetables and stuffing mix, ending with stuffing.
7
Place a few small pats of unmelted margarine on top for a more moist consistency.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 c. cooked yellow squash and/or zucchini, 1 medium onion, chopped, 2 cans cream of chicken soup, 1 c. shredded carrots, and more.

Yes, Squash Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Casserole

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