Squash Casserole with Stuffing
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
272 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Squash Casserole with Stuffing
Description
Squash Casserole with Stuffing starts by sautéing diced onion and cubed yellow squash in butter until tender with some water added to hasten the cooking. The cooked squash mixture is combined with condensed cream of mushroom soup, sour cream, stuffing mix, and sliced Hatch green chile to provide flavor and a moist, hearty base. Transferred to a baking dish and topped with shredded cheddar cheese, the casserole is baked until heated through and the cheese is melted and lightly browned. The dish offers a creamy, cheesy interior with a slightly crunchy topping from the stuffing and melted cheese.
The recipe suggests using fresh squash and cutting the pieces evenly to ensure consistent cooking and prevent wateriness. Substituting zucchini or winter squash is possible. Using a quality cheddar cheese is recommended to enhance the flavor. For dairy-free options, vegan cheddar cheese can be used. The casserole is best served hot as a comforting side or main dish.
Ingredients
- 1 tablespoon butter substitute olive oil
- 1 onion medium
- 2 yellow squash medium sized, cubed, substitute with zucchini
- ½ cup water
- 10.5 oz condensed cream of mushroom soup one can
- ½ cup sour cream
- 6 oz stuffing mix one package
- 1 piece hatch green chile sliced, medium sized
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350ºF. Grease a 2-quart baking dish.
- Bring a large sauté pan over medium heat. Add the butter and onion. Cook until translucent for 2 minutes.
- Add the squash cubes to the pan and cook for an extra 2 minutes. Pour ½ cup of water and cook for a further 5 minutes until squash is fork tender. Add more water if needed.
- In a large bowl, combine the soup, sour cream, stuffing mix and chiles. Add in the cooked squash mixture and mix gently.
- Pour the mixture into the prepared baking dish. Top with cheese and bake at 350°F for 25-30 minutes or until the dish is heated through.
- Serve hot!
Notes
- Use fresh squash rather than canned or frozen for better flavor and texture.
- Choose smaller, tender squash and cut pieces evenly to ensure uniform cooking and avoid mushiness.
- Drain cooked squash well to prevent the casserole from becoming watery.
- Use a good quality stuffing mix or make your own for best results.
- Top the casserole generously with cheddar cheese to enhance flavor; vegan cheddar is a suitable dairy-free substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 786mg | 33% |
| Potassium | 449mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 746IU | 15% |
| Vitamin C | 20mg | 22% |
| Calcium | 254mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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