Yum Yum Squash Casserole Recipe – SO easy to make and tastes great! Squash, onion, cream of chicken soup, sour cream, onion powder, garlic powder, salt, pepper, shredded cheddar cheese, stuffing mix, and chicken broth. Great side dish for Thanksgiving and Christmas dinner.
Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
In a large skillet over medium-high heat, melt butter. Add onion to the melted butter in the skillet and cook for 5 minutes, or until tender. Add yellow summer squash, salt, and pepper. Cook until the squash is tender. Drain well.
In a large bowl, mix together squash mixture, cream of chicken soup, sour cream, onion powder, garlic powder, and cheddar cheese. Spread into prepared pan.
Sprinkle the uncooked stuffing mix on top of casserole. Pour chicken broth evenly over the stuffing mix.
Bake for 30 to 40 minutes.
Notes:
I use StoveTop Cornbread Stuffing Mix. Do NOT make the stuffing. You are only going to use the dry stuffing mix.
Can use a mixture of yellow squash and zucchini.
I cook the squash in a skillet. You can boil the squash on the stovetop if you prefer.
You can use any flavor of cream of condensed soup. Cream of mushroom soup, cream of chicken soup, or cream of celery soup all work great.
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
Can Squash Casserole be made in advance? Yes! Assemble the casserole and cover the baking dish. Refrigerate until ready to bake.
You may need to add a few minutes to the baking time if baking straight from the refrigerator.
Can Squash Casserole be Frozen? Yes! Assemble the casserole and cool completely. Cover the casserole dish with plastic wrap and aluminum foil. Freeze for up to 3 months.
To bake after freezing, thaw completely and bake as directed below.
Store leftovers in an airtight container in the refrigerator.
Reheat in the microwave or covered with aluminum foil in the oven.