5.0 from 93 votes
Squash Casserole with Stuffing
I love this squash casserole with stuffing—it's cozy, cheesy, and comes together so easily with fresh squash and Hatch chiles. Perfect for any busy weeknight or holiday!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 272 kcal
Course:
Side Dish , Main Course
Cuisine:
American
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!
Cup of Yum
Notes
- Send DataSend Data
- Use fresh squash. Canned or frozen squash will not have the same flavor or texture as fresh squash. If you can, try to find smaller, tender squash for this recipe. You can also use zucchini (and winter squash works too!)
- Slice the squash evenly. This will help the squash cook evenly and prevent it from becoming mushy.
- Drain the squash well after cooking. This will help prevent the casserole from becoming watery.
- Use a good quality stuffing mix. A pre-made stuffing mix will save you time, but you can also make homemade stuffing f you prefer.
- Top with plenty of cheese. The cheese is what really makes this casserole! Use a good quality cheddar cheese for the best flavor. You can also use vegan cheddar cheese if you want to make this recipe dairy-free.
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
12g
(4%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
56mg
(19%)
Sodium
786mg
(33%)
Potassium
449mg
(13%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
746IU
(15%)
Vitamin C
20mg
(22%)
Calcium
254mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 272
% 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.