Squash Casserole

Squash Casserole

Moms, I hope you’re having a great day. Do you need a new recipe for dinner tonight? This is my go-to squash casserole recipe that’s perfect for Thanksgiving or any other fall holiday! It’s so easy to make and tastes amazing! Give it a try and let me know what you think.

prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 8 servings


½ cup sour cream

¼ cup butter or margarine, melted

3 cups Pepperidge Farm® Cornbread Stuffing

½ cup shredded Cheddar cheese

2 small yellow squash, shredded

2 small zucchini, shredded

1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

¼ cup shredded carrot


Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.

Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.

Bake at 350 degrees F for 40 minutes or until hot.

Nutrition Facts:

Per Serving: 247 calories; protein 6g; carbohydrates 23.4g; fat 14.7g; cholesterol 32.1mg; sodium 605.9mg.

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