Yellow Squash and Stuffing Casserole

"I was treated to this scrumptious squash dish a few years ago at a holiday potluck. Everyone there demanded the recipe!"
 
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photo by Steve L. photo by Steve L.
photo by Steve L.
Ready In:
45mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
  • Drain well.
  • Mix in soup, sour cream, salt and pepper.
  • Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
  • Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
  • Bake in a 350-degree oven for 30 minutes, until golden brown.

Questions & Replies

default avatar
  1. reneamc
    How many cups of cooked squash is it? Will frozen squash work?
     
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Reviews

  1. wendy
    Yummy! I used greek yogurt instead of sour cream and you can't even tell the difference.
     
  2. Just M.
    THANKS for posting this dish, it was a favorite my mom made long time ago before she died. Never thought to check online? making tomorrow
     
  3. Janis O.
    I can't believe it has taken 10 years for a review of this delicious dish! Had all the ingredients and also a bit of zucchini. Added more butter to the onions/zucchini mix. Also added some seasoned salt. (I cook with Vegeta which is a seasoning from Europe). Divine. Made even easier with one package of shredded cheese is exactly 2 cups. Easy-schmeasy. And yummy.
     
  4. hynitos03
    This was amazing! Took very little prep time and my son loved it too! A permanent addition to our recipe book!
     
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Tweaks

  1. Angela G.
    I used cream of chicken soup because I didn’t have mushroom. Turned out delicious!
     

RECIPE SUBMITTED BY

I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!
 
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