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.
This would be great with a roast chicken or pork tenderloin. So delicious!
Recommended Side Dish Recipes
Cheesy Squash Casserole Recipe
Servings: 12
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.
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.
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.