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Cheesy Squash Casserole Recipe

Cheesy Squash Casserole is a comforting side dish full of vegetables with a buttery, crunchy topping. Yellow squash, onion, carrots and bell pepper are mixed with chicken and celery soup and sour cream for a creamy side dish.

Cheesy Squash Casserole

This would be great with a roast chicken or pork tenderloin. So delicious!

Cheesy Squash Casserole

Cheesy Squash Casserole Recipe

Servings: 12
5 from 1 vote
Cheesy Squash Casserole is a comforting side dish full of vegetables with a buttery, crunchy topping. Yellow squash, onion, carrots and bell pepper are mixed with chicken and celery soup and sour cream for a creamy side dish.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Equipment

  • 9″x13″ Baking Pan

Ingredients
  

  • 4 cups yellow squash chopped (2 medium squash)
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2 carrots peeled & chopped
  • 1 bell pepper chopped
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 3 Tablespoons lemon thyme fresh OR 1 teaspoon dried thyme
  • 1 cup cheddar cheese grated
  • 8 ounces Pepperidge Farm Herb Stuffing Mix
  • 1/2 cup butter melted

Instructions
 

  • Preheat an oven to 350-f degrees. Prep all the vegetables and cut into bite sized pieces. Cook in a small amount of olive oil and butter until tender. (They shouldn’t get brown at all, remember to keep the heat medium-low.)
  • Lightly spray a 9×13″ casserole dish. Combine melted butter with Pepperidge Farm herb stuffing mix. Sprinkle a layer of the buttered crumbs on the bottom of the casserole dish.
  • Mix together sour cream, cream of chicken soup, cream of celery, and the cooked squash mixture. Sprinkle with lemon thyme.
  • Sprinkle with grated cheese. Add the remaining buttered crumbs.
  • Bake for 45 minutes.

Nutrition

Calories: 277kcalCarbohydrates: 23gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 45mgSodium: 726mgPotassium: 308mgFiber: 2gSugar: 5gVitamin A: 2856IUVitamin C: 28mgCalcium: 141mgIron: 2mg

Nutritional information not guaranteed to be accurate.

Don’t forget to pin this recipe for later!Tried it? Mention @Jamhandsblog and let me know how it went.

Recipe source: adapted from Silver Foodie.

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7 Comments

  1. I made this for my family and we loved it! They couldn't get enough, so I am going to have to make it again!

  2. Great recipe! My family loved it, and I was surprised myself! This is the first time I made squash casserole. I added creole seasoning to give a nice kick. Will be having it on Thanksgiving ��

    1. Hi Patty, I haven't frozen this before but I think it would hold up well. If heating from frozen, I would recommend 350f for 45 min to an hour, covering with foil if it gets overly brown. If you thaw it first, then about a half hour in the oven should do it.