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Easy Squash and Zucchini Casserole Recipe

Easy Squash and Zucchini Casserole

A creamy Southern-style vegetable casserole layered with buttery herb-seasoned stuffing mix and baked until bubbling and golden. Optional cheddar cheese makes this family-friendly dinner side even more comforting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium yellow squash, sliced into approximately 1/4-inch rounds
  • 2 medium zucchini, sliced into approximately 1/4-inch rounds
  • 1 small yellow onion, thinly sliced or finely chopped
Creamy Filling
  • 10.5 ounces condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1/4 teaspoon black pepper
  • as needed salt
Topping and Layers
  • 6 ounces herb-seasoned stuffing mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup shredded cheddar cheese, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
  2. Bring a pot of salted water to a boil. Add the sliced yellow squash, zucchini, and onion, then cook for about 5 minutes, just until slightly tender. Drain the vegetables exceptionally well.
  3. In a bowl, stir together the undiluted condensed cream of chicken soup, sour cream, black pepper, and a small amount of salt.
  4. Toss about half of the stuffing mix with half of the melted butter. Spread this mixture across the bottom of the prepared baking dish.
  5. Fold the well-drained vegetables into the soup-and-sour-cream mixture. Stir in the optional shredded cheddar if using.
  6. Spoon the vegetable mixture over the stuffing layer and spread it into an even layer.
  7. Combine the remaining stuffing mix with the remaining melted butter, then scatter it evenly over the top of the casserole.
  8. Bake the casserole uncovered for 30 to 40 minutes, until bubbling around the edges and golden brown on top. Let it rest for 5 to 10 minutes before serving.

Notes

Drain the parboiled vegetables very thoroughly because summer squash releases considerable water. Do not overcook them before baking; they should be barely tender and will continue cooking in the oven.