Cheesy Squash Casserole

Cheesy Squash Casserole is a comforting side dish full of vegetables with a buttery, crunchy topping.

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

Cheesy Squash Casserole
Makes a 9 x 13″ pan
Print Friendly Recipe


  • 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


  1. 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.)
  2. 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.
  3. Mix together sour cream, cream of chicken soup, cream of celery, and the cooked squash mixture. Sprinkle with lemon thyme. 
  4. Sprinkle with grated cheese. Add the remaining buttered crumbs.
  5. Bake at 350 degrees F. for 45 minutes.
Recipe adapted from Silver Foodie.

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  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.