Southern Squash Casserole With Cream Of Chicken Soup

This Southern Squash Casserole With Cream Of Chicken Soup is a tried and true Southern recipe. The stuffing mix topper is the bomb!

Southern Squash Casserole With Cream Of Chicken Soup

Summer squash is one of my favorite side dish vegetables. This squash casserole is great at any time of year. However, it really shines during the spring and summer months.

Locally grown squash are at their prime during this time and the smaller fresh, young squash are so tender and delicious!

The herb-seasoned stuffing mix is gilding on the lily! I use stuffing mix for numerous dishes. But you know what? I’ve never served it as stuffing!

Since the casserole only bakes for 30 minutes or so I like to steam the squash and onions for a few minutes until crisp-tender before adding them. This ensures they will be tender and soft in the finished dish.

This squash casserole is delicious just as it is as a side dish but you can make this a main dish just by adding cooked cubed chicken or turkey.

You could also use cream of mushroom soup and add some sauteed mushrooms to make this an entirely different casserole with the same technique.

Whatever you do, don’t leave out the American cheese slices. I’m not a big fan of American cheese but in this casserole, it melts and adds lots of creaminess and a mild cheese flavor to the dish.

Here’s the Southern Squash Casserole With Cream Of Chicken Soup Recipe:

Southern Squash Casserole With Cream Of Chicken Soup

This is a delicious and versatile Southern Squash Casserole With Cream Of Chicken Soup.

Course Side Dish
Cuisine American
Keyword Southern Squash Casserole With Cream Of Chicken Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 325 kcal

Ingredients

  • 3 lb yellow squash
  • 1 medium sweet onion
  • 1 can cream of chicken soup 10.5 oz.
  • 1 cup sour cream
  • 1 egg
  • 7 American cheese slices
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper
  • Topping
  • 2 cups herbed stuffing mix
  • 1 Stick butter

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash and prep the squash by trimming the ends and slicing into coins. Peel and dice the onion. Place the onions and squash in a steamer basket over boiling water and steam for about 8 to 10 minutes.
  3. Place the squash and onions on a paper towel-lined plate and blot with additional paper towels to dry as much as possible.
  4. Spray a 2 1/2-quart baking dish with cooking spray and add the squash and onions. Lightly season with salt and pepper.
  5. In a mixing bowl, mix together the soup, sour cream, and eggs. Pour the mixture over the squash and onions in the baking dish and stir to combine well. Place the American cheese slices on top of the mixture.
  6. Add the stuffing mix to a mixing bowl. Melt the butter in the microwave and pour over the stuffing mix. Mix together well, being sure to get melted butter on all the stuffing mix.
  7. Evenly distribute the stuffing mix and butter over the cheese slices.
  8. Cover the dish with aluminum foil and bake for approximately 20 to 25 minutes. Uncover and bake for an additional 10 minutes or so or until the stuffing mix is browned.
  9. Serve

The appearance of this Southern Squash Casserole With Cream Of Chicken Soup is a bit deceiving. When you look at it fresh from the oven the buttery stuffing mix topping is beautiful, but the real delight is the yummy squash filling underneath. It’s super creamy and cheesy and absolutely delicious.

Yellow squash is naturally a tad sweet. Mixed with the savory cheese, sour cream and soup it’s the perfect combination.

Like I said above you can add diced chicken or turkey to change this from a side dish to a main dish. To make it even better and a more filling side dish add two cups of cooked rice!

You can add other ingredients as well, or substitute other cheeses according to your preference or what you have on hand.

Let me know what you think about this Southern Squash Casserole With Cream Of Chicken Soup. Leave a comment below!

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