Squash Stuffing Casserole
Southern Made Simple
yellow squash and/or zucchini
sliced - 1/4 inch thick or less
box cornbread flavored stuffing mix
I use Stove Top brand
peeled and very finely diced
cream of mushroom soup
Preheat oven to 350 F
In a large sauce pan, add squash and zucchini with enough water to cover the top of them and bring to a boil on medium-low heat
Cover pan with lid and boil until just tender - about 6 minutes
Drain well and set squash aside
In a large bowl, combine boxed stuffing mix, finely diced onion, cream of mushroom soup and sour cream and stir well
Add squash and zucchini into stuffing mixture and stir
Grease an 8x11 casserole dish and pour mixture inside, topping with cheddar cheese
Bake for 25-30 minutes, or until thoroughly heated throughout
If you aren't able to finely dice your onion, you can slice it into bigger slivers and add it to your boiling squash and zucchini to cook thoroughly before baking.
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