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serving of squash casserole with stuffing on a white plate on top of a yellow tablecloth with a blue napkin in the background

Summer Squash Casserole with Stuffing

Moist, buttery and flavorful summer squash casserole with stuffing made with homemade cream of mushroom soup.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 225 kcal


  • 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


  1. 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.
  2. Remove squash and onions from the skillet and set aside in a large mixing bowl.
  3. 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.
  4. 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.
  5. Cook for 2 minutes, whisking or stirring constantly, to avoid clumping, until the mixture has thickened.
  6. 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.
  7. Remove the mushroom soup mixture from the heat and set aside to cool slightly.
  8. Grease an oblong, shallow, 2-quart baking dish with butter or cooking spray. Preheat oven to 350 degrees.
  9. 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
  10. Finally, add in the homemade cream of mushroom soup and stir until fully incorporated.
  11. 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.
Nutrition Facts
Summer Squash Casserole with Stuffing
Amount Per Serving
Calories 225 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 605mg26%
Potassium 404mg12%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 4g4%
Protein 5g10%
Vitamin A 505IU10%
Vitamin C 16.8mg20%
Calcium 56mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.