Yellow Squash Cornbread Stuffing Casserole Recipe

Name: Yellow Squash Cornbread Stuffing Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup water; 1/2 teaspoon salt; 6 cups sliced yellow squash (1/4-in thick); 1 small onion, sliced; 1 (10 ounce) can condensed cream of mushroom soup, undiluted; 1 cup sour cream; 2 teaspoons fresh minced garlic; 1 (6 ounce) package instant cornbread stuffing mix; 1 (4 ounce) can chopped green chilies; salt and pepper; 1 -2 cup shredded cheddar cheese

Servings: persons

3/4 cup water
1/2 teaspoon salt
6 cups sliced yellow squash (1/4-in thick)
1 small onion, sliced
1 (10 ounce) can condensed cream of mushroom soup, undiluted
1 cup sour cream
2 teaspoons fresh minced garlic
1 (6 ounce) package instant cornbread stuffing mix
1 (4 ounce) can chopped green chilies
salt and pepper
1 -2 cup shredded cheddar cheese

1
Set oven to 350 degrees.
2
Grease a 2-quart baking dish.
3
In a large saucepan, bring water and salt to a boil.
4
Add squash and onion; reduce heat, cover and cook until squash is crisp-tender, about 6 minutes.
5
Drain well; set aside.
6
In a large bowl, combine soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
7
Fold in squash mixture.
8
Pour into prepared baking dish.
9
Bake uncovered for 25-30 minutes or until heated through.
10
Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3/4 cup water, 1/2 teaspoon salt, 6 cups sliced yellow squash (1/4-in thick), 1 small onion, sliced, and more.

Yes, Yellow Squash Cornbread Stuffing Casserole falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yellow Squash Cornbread Stuffing Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions