Squash Casserole with Stuffing
This cheesy squash casserole with stuffing is a comforting, crowd-pleasing side dish perfect for summer or the holidays. Tender zucchini and yellow squash are steamed and mixed with a creamy combination of sour cream, cream of celery soup, and melted cheese. The casserole is topped with buttery, golden stuffing for a crispy, flavorful finish that makes these healthy vegetables a little naughty.
Ingredients
- 10 small zucchini and yellow squash
- 1 can cream of celery soup (10.5 oz)
- 1 cup sour cream
- 1 pkg Pepperidge farm herb stuffing (8 oz)
- 2 cups shredded cheddar cheese
- 2 sticks butter
Instructions
- Preheat oven to 350° F.
- Wash the zucchini and yellow squash in cold water, then dry. Slice off the ends (stem and blossom) of each zucchini and squash and discard. Slice the remaining zucchini and squash into ½" rounds.
- Fill large stock pot with 3"of water.
- Place an expandable steamer basket in the stock pot. The water line should be below the steamer basket.
- Place zucchini and squash rounds in the steam basket.
- Cover the pot and steam zucchini and squash for 10 minutes. You will see the centers begin to turn opaque (shiny and transparent).
- After the zucchini and squash are steamed strain them in a colander.
- Place the steamed zucchini and squash in an ungreased 9" x 13" baking dish.
- Sprinkle the shedded cheese over the zucchini and squash and toss gently. You will see the cheese begin to melt over the hot zucchini and squash.
- In a separate bowl mix together the cream of celery soup and the sour cream.
- Add the soup and sour cream mixture to the zucchini and squash, stir to coat the vegetables.
- In the microwave or on the stove top melt the butter.
- Place the dry stuffing in a large bowl and add the butter. Toss to mix.
- Spread the stuffing mixture over the top of the casserole.
- Cover with tin foil and place in the oven for 30 minutes.
- After 30 minutes, remove the tin foil and leave in the oven for an additional 5 minutes. Remove from oven and serve hot.
Notes
- This recipe works well with zucchini only if you don’t have yellow squash.
- Cream soup swap: Cream of mushroom soup can be used instead of cream of celery for a slightly different flavor.
- Cheese: Pre-shredded cheddar or a cheddar blend works fine. You can also grate your own for a fresher flavor.
- Stuffing topping: Make sure the butter is fully incorporated for a golden, moist topping.
- Make-ahead tip: Assemble the casserole in advance and refrigerate. Bake when ready to serve.
- Freezing: Fully baked casserole can be frozen for up to 2 months. Reheat in the oven until warmed through.
- Nutrition: Estimated nutrition per serving is provided based on standard ingredient values; exact numbers may vary by brand. Nutrition does not include optional toppings or sides and is based on typical full-fat ingredients.
Nutrition
Serving: 1cupCalories: 370kcalCarbohydrates: 28gProtein: 11gFat: 23gSaturated Fat: 13gCholesterol: 60mgSodium: 780mgFiber: 2gSugar: 3g
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