Once you try this rich, creamy squash casserole with stuffing made with homemade cream of mushroom soup. you’ll never used the canned stuff again. This is a great potluck recipe in the summer when squash is abundant from the garden and farmers’ market, and it’s also a delicious Thanksgiving side dish.
It’s a good thing I forgot to buy the cream of mushroom soup at the grocery store. Because the squash casserole with stuffing I made using homemade cream of mushroom soup just kicked this family favorite dish into the flavor stratosphere.
Our family has been making this version of stuffing squash casserole for years. In the past, I had always made it with canned, condensed soup. It’s really good that way, and super convenient too.
But I don’t think I can ever go back to the old way after having this rich, buttery, creamy squash casserole. My homegrown squash deserve the homemade treatment. Heck, so do grocery store squash!
Table of contents
Serve this for Thanksgiving, and it will be the star of the meal. Speaking of Thanksgiving, my friend, Michelle has a great recipe for air fryer turkey. Also, be sure you try my collard greens recipe, easy homemade applesauce, and one of these apple cider drinks. For dessert, I recommend applesauce pie, Kentucky Derby pie or chocolate chip pecan pie bars.
Be sure to grab these printable Thanksgiving recipe cards to share all your favorite dishes.
Why you’ll love this recipe
Yes, this squash casserole takes a little more work than one made using canned soup. But it’s definitely worth it for special ocassions, like Thanksgiving or Christmas. And I bet once you make it one time, you’ll have trouble going back to the old way.
It’s so much more flavorful than the version made with canned soup.
Your relatives will be blown away when they taste this (mostly) from-scratch version of stuffing squash casserole.
You can scroll to the end of this post for the full recipe and ingredient list. But you may want to keep reading for more tips on how to make this amazing squash casserole with stuffing.
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To Make squash casserole, You Will Need:
- Squash – I recommend using yellow summer squash, such as crookneck or yellow straightneck. But you could also try a two-tone variety like Zephyr or a even a mix of yellow squash and zucchini.
- Onion – I prefer a yellow onion, or even a sweet onion, in squash casserole.
- Butter – You’ll need nearly a full stick of the real stuff for sauteing the vegetables and binding the casserole.
- Stuffing mix – I recommend using a dried, seasoned stuffing mix in this casserole. My go-to is Pepperidge Farms Herb Seasoned Stuffing Mix.
- Mushrooms – I recommend using baby bella or cremini mushrooms for this recipe. You could also use white button mushrooms.
- Flour – Use all-purpose flour as a thickener for the homemade cream of mushroom soup.
- Chicken broth – No need to use homemade; just use your favorite brand of broth. You can substitute vegetable broth, if you like.
- Half and half – Use true half and half, not the fat-free version, to ensure the soup mixture is thick and creamy. I would not substitute milk for the half and half, or the cream of mushroom soup may turn out too watery.
- Garlic powder
- Onion powder
- Salt and pepper
How to Make Squash Casserole with Stuffing
There are lots of different versions of squash casserole — probably more recipes than there are varieties of squash. One traditional southern squash casserole recipe has cheese in it. And lots of cooks make squash casserole with mayonnaise or sour cream. I’ve even had a squash casserole with eggs — more of a soufflé.
But I like this squash casserole with stuffing better than all of those version. It’s so creamy and flavorful.
Prepare and cook the squash
First, start by thinly slicing three yellow squash and chopping a medium yellow onion.
Saute the squash and onions in a little bit of butter, until they are tender and most of the liquid has cooked out .
Squash needs to be cooked before it’s used in a casserole. But there’s definitely a right way and a wrong way to do it.
Never boil squash for a casserole. This will result in a watery casserole. Instead, you should saute the squash until it is just tender.
Next, transfer the squash and onion mixture to a large bowl or a colander to allow any additional liquid to drain out.
Make the Cream of Mushroom Soup
You can use the same pan you cooked the squash in to make the homemade cream of mushroom soup.
Saute the chopped mushrooms, seasoned with a little garlic and onion powder, in butter.
Next, blend together some chicken broth, flour, salt and pepper until smooth. Add this mixture to the pan with the mushrooms. Whisk to combine, aand add the remaining broth.
Then bring everything to a boil, whisking to prevent clumps, and cook for a few minutes, until the mixture has thickened.
Reduce the heat and swirl in some half and half.
Allow the mixture to simmer at a low temperature for about 15 minutes before removing from the heat to cool.
Prepare the Squash Casserole with Stuffing
Place the squash and onion mixture into a large mixing bowl.
Next, add the stuffing mix (I use Pepperidge Farms Herb Seasoned Stuffing Mix) to the squash and onion mixture.
Pour a half-stick of melted butter onto the mixture, and stir until moist.
Finally, add the homemade cream of mushroom soup and stir until fully incorporated.
Baking the squash casserole
Spread the squash and stuffing mixture into a greased, shallow 2-quart baking dish and bake for 30 to 40 minutes at 350 degrees.
The squash casserole with stuffing should be moist and heated through, but not dried out.
Cooking times may vary based on your oven.
Variations
- Make with zucchini and yellow squash or another summer squash variety.
- If you must take the shortcut, you can substitute one can of condensed mushroom soup and 1/2 cup of sour cream for the homemade cream of mushroom soup.
- Use vegetable broth instead of chicken broth for a vegetarian dish.
Tips
- Prepare the casserole ahead of time and store in the refrigerator until ready to bake.
- Squash casserole can be frozen for up to six months. When you’re ready to cook it, remove from the freezer and thaw completely in the refrigerator. Then bake according to instructions below.
- Store leftovers covered with foil in the original baking dish, or in an airtight container, in the refrigerator for 3 to 4 days.
- Reheat leftover casserole in the oven at 300 degrees for 8 to 10 minutes. Or microwave single portions in 30 second increments, until heated through.
Frequently Asked Questions
Answers to frequently asked questions about this squash casserole recipe.
Can I make this squash casserole with stuffing using zucchini instead?
I haven’t tried it that way, but you can definitely turn this into a zucchini squash casserole with stuffing. Or you can use a mix of zucchini and yellow squash.
What kind of mushrooms should I use for this recipe?
You can use any kind of mushrooms you like for this recipe. I recommend baby bella or cremini mushrooms or even white button mushrooms. Shitake mushrooms are another good choice. Portobello mushrooms would also be good and would add a heartier flavor to the squash casserole.
Can I use Stove Top stuffing for this squash casserole with stuffing?
I don’t see why you couldn’t use Stove Top Stuffing in this recipe.. I always use Pepperidge Farm stuffing mix because I like the herbs and seasonings used it in.
I would not use bread crumbs for this recipe. You’ll have the best results with a dry stuffing mix that has larger, chunkier pieces of bread. .
If you prefer the flavor of Stove Top, feel free to try it in this recipe and let me know how it turns out. The texture might be slightly different, but it should work just fine.
Why is my squash casserole watery?
The reason your squash casserole is watery is probably because of how you cooked the squash.
You should never boil squash for a casserole, unless you want a watery casserole. Instead, saute the squash until it’s just tender. As an extra precaution, you can place the cooked squash in a colander before combining it with the other ingredients. This will allow any excess water to drain ou.
I always saute the vegetables when I make this recipe, and I have never had problems with a watery squash casserole.
Can I freeze this squash casserole?
My mother-in-law freezes her Thanksgiving dressing all the time, and it takes just fine. Since the squash and mushrooms in this recipe are cooked, you should also be able to freeze this squash casserole before baking it.
Just make sure to allow it to cool before putting it in the freezer in an airtight container. Thaw in the refrigerator and cook according to the instructions above.
How do I reheat squash casserole?
To reheat leftovers, heat oven to 300 degrees. Place casserole dish in the oven for 8 to 10 minutes, until heated through.
You may also reheat single-serving portions of squash casseroles in the microwave in 30-second increments, until heated through. I do not recommend reheating squash casserole in an air fryer, as it may become too dry or crispy.
Recipe Card
- 3 yellow squash, sliced
- 1 medium yellow onion, chopped
- 7 Tablespoons butter, divided
- 6 ounces herbed stuffing mix
- 8 ounces mushrooms, chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 3 Tablespoons all-purpose flour
- 1 can chicken broth (14 ½ ounces)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup half and half
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Melt 2 Tablespoons of butter in a skillet over medium heat. Add the squash and onions to the pan. Saute for 5 to 7 minutes, until vegetables are tender.
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Remove squash and onions from the skillet and set aside in a large mixing bowl or a colander to allow excess water to drain out.
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Return the pan to the burner, over medium heat, and melt 1 Tablespoon of butter. Add mushrooms to the pan and sprinkle with garlic powder and onion powder. Sauté for 5 minutes, until soft and brown.
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In a measuring cup, combine flour, half the broth, salt and pepper. Stir well until smooth and pour over the mushroom mixture. Add the remaining chicken broth and bring to a boil.
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Cook for 2 minutes, whisking or stirring constantly, to avoid clumping, until the mixture has thickened.
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Reduce the heat to low and add the half-and-half. Stir to fully incorporate. Simmer for 10-15 minutes, stirring frequently to ensure the soup mixture remains smooth and creamy.
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Remove the mushroom soup mixture from the heat and set aside to cool slightly.
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Grease an oblong, shallow, 2-quart baking dish with butter or cooking spray. Preheat oven to 350 degrees.
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Add the squash and onion mixture, the herbed stuffing and 4 Tablespoons of melted butter to a large bowl. Stir until the stuffing mixture is moistened.
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Add the homemade cream of mushroom soup and stir until fully incorporated.
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Spread the squash and stuffing mixture into the baking dish. Bake for 30 to 40 minutes at 350 degrees, until heated through but not dried out.
Recipe Video
Never boil squash for casserole, as it may become too watery. To avoid a watery casserole, saute the squash and onions. After cooking, you can drain them in a colander to remove any excess liquid.
Variations
- Make with zucchini and yellow squash or another summer squash variety.
- If you must take the shortcut, you can substitute one can of condensed mushroom soup and 1/2 cup of sour cream for the homemade cream of mushroom soup.
- Use vegetable broth instead of chicken broth for a vegetarian dish.
Tips
- Prepare the casserole ahead of time and store in the refrigerator until ready to bake.
- Squash casserole can be frozen for up to six months. When you’re ready to cook it, remove from the freezer and thaw completely in the refrigerator. Then bake according to instructions below.
- Store leftovers covered with foil in the original baking dish, or in an airtight container, in the refrigerator for 3 to 4 days.
- Reheat leftover casserole in the oven at 300 degrees for 8 to 10 minutes. Or microwave single portions in 30 second increments, until heated through.
Pin This! Squash Casserole with Stuffing
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Jane
I’ve never made homemade mushroom soup but I’m going to give it a try! Just like you said, homegrown squash deserves better than the canned version!