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 farmer’s 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.
My mom has been making this version of stuffing squash casserole for years, and it’s a staple on my table this time of year, too. I’ve always made it with canned, condensed soup. And 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. And heck, so do grocery store squash! You won’t regret the little bit extra time you have to spend on this recipe.
I know summertime, when yellow squash from the garden is abundant, is when everyone is searching for squash recipes. But this is a great year-round dish. I would totally serve this squash casserole with stuffing as a side at Thanksgiving or Christmas. In fact, it’s one of those dishes that mom or I always make for family get-togethers.
My relatives are going to be blown away when they taste this (mostly) from-scratch version of stuffing squash casserole.
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There are lots of different versions of squash casserole — probably more recipes than there are varieties of squash. The traditional southern squash casserole recipe has cheese in it. And lots of cooks make squash casserole with mayo 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.
To make it, start by thinly slicing three yellow squash and chopping a medium yellow onion.
Saute in a little bit of butter, until the squash and onion are tender.
Transfer the squash and onion mixture to a large bowl, then use the same pan to make the homemade cream of mushroom soup.
Saute chopped mushrooms, seasoned with a little garlic and onion powder, in butter. Next, blend together some chicken broth, flour, salt and pepper and add the mixture to the pan. Whisk to combine, add more 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.
Next, add the stuffing mix (I use Pepperidge Farms Herb Seasoned Stuffing Mix) to the squash and onion mixture. Pour 1/2 stick of melted butter onto the mixture, and stir until moist. Finally, stir in the homemade cream of mushroom soup and stir until fully incorporated.
Spread the 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.
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. I always use Pepperidge Farm stuffing mix because I like the herbs and seasonings used it in. But if you prefer the flavor of Stove Top, feel free to try it in this recipe. The texture might be slightly different, but it should work just fine.
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. 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.
- 3 yellow squash sliced
- 1 medium yellow onion chopped
- 7 Tablespoons butter divided
- 6 ounces herbed stuffing mix
- 8 ounces mushrooms chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 Tablespoons all-purpose flour
- 1 can chicken broth 14 1/2 ounces
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 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.
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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 until well 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 herbed stuffing mixture and 4 Tablespoons of melted butter to the bowl with the squash and onion mixture. Stir until the stuffing mixture is moistened
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Finally, add in the homemade cream of mushroom soup and stir until fully incorporated.
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Spread the squash, stuffing and soup mixture into the baking dish. Bake for 30 to 40 minutes at 350 degrees, until heated through but not dried out.
Don’t forget to pin this squash casserole with stuffing recipe to make this summer or for your next family get-together.
If you’re looking for other ways to use all that that summer squash from your garden, check out these recipes:
Mushroom & Squash Vegetable Pasta Salad
Easy Italian Sausage Pasta with Vegetables
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!