You are here

Autumn-Fresh Creamy Yellow Squash Casserole

bettyskitchen's picture
  Yellow squash 2 Cup (32 tbs), peeled and chopped into 0.5 inch cubes
  Carrots 2 Medium, grated (About 1 - 2 Pieces)
  Onion 1 Medium, finely chopped
  Condensed cream of chicken soup 1 Cup (16 tbs)
  Chopped pimientos 2 Ounce, drained
  Sour cream 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), melted (About 1 Stick)
  Dry cornbread stuffing mix 4 Cup (64 tbs)
  Cooking oil spray 1

In a large bowl, mix 2 cups squash, 1 to 2 shredded carrots, 1 onion, 2-oz. chopped pimientos, 1 cup cream of chicken soup, and 1 cup sour cream. Set aside. In another large bowl, mix stuffing mix with 1 stick melted butter. Spray the bottom and sides of an 8-inch by 12-inch casserole dish with cooking oil spray. Line the bottom of the prepared casserole dish with 1/4 of the stuffing mixture (1 cup). Carefully, ladle squash mixture on top of the stuffing "crust." Smooth the squash mixture out into an even layer. Bake at 300 degrees for about 30 minutes altogether. You can test for doneness by using a fork to make sure the squash is tender. After about 20 minutes of cooking, add the rest of the stuffing mixture on top of the casserole, in an even layer. Bake another 10 minutes or so, until topping is golden brown. Remove from oven, and serve immediately. This makes a great accompaniment to almost any entree, and it will use up some of your excess yellow squash in the summer! Enjoy!!! --Betty :)

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
What better way to get the flavors of autumn on your table than whomp up a squash casserole. It's so rich and delish and bursting with flavors that you will always look for excuses to make this dish. Plus, it's effortless and easy, which is why it is a favorite with those who are always-on-the-go. Tune into Betty's recipe to master this classic squash casserole.

Rate It

Your rating: None
Average: 4.5 (3 votes)