Prep 45 mins
Cook 30 mins
This is THE best recipe for squash casserole. Mom only makes it once a year for Thanksgiving but I manage to beg her to make it for my birthday as well! I could live on this stuff!
- 1 lb yellow squash
- 1 small white onion, chopped
- 1 (6 ounce) box chicken stove top stuffing mix
- 1 (10 ounce) can cream of mushroom soup
- 8 ounces sour cream
- 1 1⁄2 cups four-cheese Mexican blend cheese
- Cook squash until tender, drain and mash.
- Add onion, stove top, mushroom soup, sour cream and mix well in a large casserole dish.
- Top with cheese and bake at 350 for 30 minutes or until cheese has totally melted.
Very good casserole. I gave this recipe a trial run tonight before Thanksgiving. I enjoyed the ease of the recipe and will be using this one for Thanksgiving.
I gave this recipe 3 stars. My family gave me mixed reviews on this recipe. Both my newphews 5 & 6 yrs old didn't like this recipe. My future hubby said this was excellant! I thought this was good. I made some changes to the recipe but I don't think this hurt the flavor. I used 2 small yellow squash. Turkey stuffing as that's what I had on hand. I used cheddar cheese again as that's what I had on hand. My only complaint was my onions were not cooked, so In think I'll saute them first next time. Over all this was good and I'll make it again. Thank for posting! Christine (internetnut)
I make this all the time and we absolutely love it. This is a very forgiving recipe. You can use whatever flavor of cream soup is in your pantry. I've used cream of celery and cream of chicken with equally good results. I also don't even bother to measure the cheese and onion. I do saute the onion in a little butter before adding it to the casserole. My family also prefers the cornbread stuffing mix in this recipe. Thanks for sharing.