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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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 225 kcal

Equipment

  • casserole dish
  • large saute pan
  • colander
  • Spatula
  • Whisk
  • measuring cup

Ingredients
  

  • 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
  • teaspoon pepper
  • ½ cup half and half

Instructions
 

Prepare the Squash

  • 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.
  • 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.

Make the Cream of Mushroom Soup

  • 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.
  • 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.
  • Cook for 2 minutes, whisking or stirring constantly, to avoid clumping, until the mixture has thickened.
  • 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.
  • Remove the mushroom soup mixture from the heat and set aside to cool slightly.

Prepare the Casserole

  • Grease an oblong, shallow, 2-quart baking dish with butter or cooking spray. Preheat oven to 350 degrees.
  • 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.
  • Add the homemade cream of mushroom soup and stir until fully incorporated.
  • 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.

Video

Notes

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.

Nutrition

Calories: 225kcalCarbohydrates: 23gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 32mgSodium: 605mgPotassium: 404mgFiber: 2gSugar: 4gVitamin A: 505IUVitamin C: 16.8mgCalcium: 56mgIron: 1.4mg
Keyword squash, thanksgiving, vegetables
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