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
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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
Directions:
- 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 at 350 degrees F. for 45 minutes.
Recipe adapted from Silver Foodie.
A delicious and different vegetable side dish. I left out the cheese, as we are trying to cut calories. Also left off the topping. It was still very good and would definitely make again.
Penelope
Ketterman Rowland & Westlund
Appreciate your feedback! Glad it turned out well with your tweaks.
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!
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 ��
So glad to hear you liked it Karoline. 🙂
Has anyone frozen this ? I cut recipe in half but still way too much for one person.
Very good casserole though.
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.