Creamy Yellow Squash Casserole


  • 5 cups yellow squash, chopped into 1/2-inch cubes

  • 3 medium-sized carrots, grated

  • 1 medium onion, finely chopped

  • 2 garlic cloves, chopped

  • 1 cup condensed cream of chicken, cream of mushroom or cream of celery soup

  • ½ cup chopped green or red bell pepper

  • ½ cup chopped fresh mushroom

  • 1 cup sour cream

  • ½ cup of Philadelphia cream cheese

  • ½ cup shredded sharp Cheddar cheese

  • 1 tbs olive oil

  • 1 stick butter (1/2 cup), melted

  • 3 cups dry cornbread stuffing mix (or homemade cornbread)

How to make it

In a medium-sized, deep skillet, saute the chopped onion and the garlic in 1 tablespoon olive oil over low heat until clear, about 5 minutes.

Ad the mushrooms and the bell pepper to the skillet let it saute for 2 min. Remove from heat

In a large bowl, mix 5 cups squash, 3 shredded carrots, 1 cup cream of chicken soup, and 1 cup sour cream, ½ cup of shredded cheddar cheese. Set aside.

In another large bowl, mix stuffing mix with 1 stick melted butter.

Spray the bottom and sides of an 13x9x2inch casserole dish with cooking oil spray. Line the bottom of the prepared casserole dish with 2 cups of the stuffing mixture. Carefully, ladle squash mixture on top of the stuffing "crust." Smooth the squash mixture out into an even layer.

Bake at 360 degrees for about 30 minutes. After that add the rest of the stuffing mixture on top of the casserole, in an even layer. Bake another 15 minutes or so, until topping is golden brown.

Remove from oven, and serve immediately.

Other information:

  1. This dish goes well with almost any entree.

  2. Ad ½ cup of Parmesan shredded cheese for extra flavor.

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