Unbelievable Squash Casserole

I've been making this recipe for 40+ years, but with a few variations. I use Pepperidge Farms Herb stuffing mix (small bag or 1/2 large bag) and lightly coat the stuffing with melted butter. Steam or boil squash an onion until almost tender. (Drain if boiled) and mix squash with soup, sour cream, cheddar cheese, and shredded carrots. Cover 9 x 13 pan with half or more of the coated stuffing mix; then the squash mixture; and top with remaining stuffing. Cook as this recipe directs, until it's bubbly and veggies are cooked. You may want to cover the top with foil to avoid it browning too much, and remove the foil the last 15 minutes or so to brown up. I gave added cooked poultry to it on occasion but usually service it as a side with poultry. I also serve it with cranberry sauce.

This is so delicious and easy to make. Definitely will make it again. I did alter the recipe a little. In addition to the recipe I added diced carrots, 1 diced green bell pepper, sliced button mushrooms, salt, pepper, garlic powder. In addition to cream of chicken soup I also added a can of cream of celery soup. I used jiffy brand corn bread, which I crumbled, so had a sweetness to it, which I loved. A dusting of mexican shredded cheese and garnished with diced tomatoes

This is one of my favorite ways to use the mountains of summer squash from the garden. I just saute the squash and onion in butter until tender and skip the water. I only use about 1/4 - 1/2 cup of the sour cream and skip the cheese. Although I do not make a habit of using canned cream soups or packaged stuffing mix I will cheat for this recipe! Delicious. Note: I have tasted this before using low sodium products and did not like it nearly as well.

This is one of my favorite ways to use the mountains of summer squash from the garden. I just saute the squash and onion in butter until tender and skip the water. I only use about 1/4 - 1/2 cup of the sour cream and skip the cheese. Although I do not make a habit of using canned cream soups or packaged stuffing mix I will cheat for this recipe! Delicious. Note: I have tasted this before using low sodium products and did not like it nearly as well.

This dish was a hit at our Thanksgiving dinner! To make it vegetarian I used cream of mushroom soup instead of the cream of chicken. I also added garlic powder, sea salt, and pepper to the squash mixture. Doubling up the recipe worked well. Deeeelish! Thank you!!!

So delicious! I used several types of squash, zucchini, patty pan, yellow crook neck. I also used cornbread stuffing and put 1/2 the stuffing mix in the squash mixture, the remaining over the top, and baked it in my cast iron skillet. I will definitely make this again!

So delicious! I used several types of squash, zucchini, patty pan, yellow crook neck. I also used cornbread stuffing and put 1/2 the stuffing mix in the squash mixture, the remaining over the top, and baked it in my cast iron skillet. I will definitely make this again!

Basically, Cream of Chicken(or any other cream) makes almost anything taste great. Pretty good recipe. I really liked it. Tasty way to serve up your squash! I didn't use any sour cream as I just didn't have it but I found the casserole rich enough without it. Added 2 cups of chopped carrots. I also took the advice to add half of the breaded stuffing in with the casserole. All of it on top would of been too much. This goes into it might make again category.