Perfect for summer squash season when you have more summer squash than you know what to do with or simply whenever you want a comforting hug from your southern grandma, this Vintage Squash Casserole is creamy and a perfect side dish!
We have a garden in our backyard and while I’m not super fantastic at growing vegetables, we are pretty good and growing squash, zucchini and tomatoes.
Some times I find myself asking, “What can I do with lots of summer squash?”
I’m always looking for great recipes to use up those veggies, not only during the summer months but all year. When we have a huge amount of squash I’ll cut it up and freeze it so that we can use it in dished like this squash casserole.
Now let me say, you’ll notice that this recipe is topped with a stuffing mix and a lot of southern squash casserole recipes are topped with cheese and crushed crackers instead. I personally think both ways are great. So if you want to add some parmesan cheese or cheddar cheeses and buttery cracker crumbs to the topping of this casserole, go for it.
Ingredients For Vintage Squash Casserole:
- yellow squash
- melted butter
- herb stuffing mix
- sour cream
- cream of chicken soup
- onion powder
- black pepper
Ingredient amounts and entire recipe directions in recipe card below with print option!
Which Brands Did I Use For This Vintage Squash Casserole Recipe?
Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.
yellow squash – fresh yellow squash, no brand
melted butter – store brand – Food Lion brand for this particular one
herb stuffing mix – Stove Top Savory Herbs Stuffing Mix Dressing
sour cream – I used Daisy brand sour cream but any brand you like will work
cream of chicken soup – I used Campbell’s cream of chicken soup.
onion powder – just used what I had in the spice cabinet. It’s currently the onion powder from Sam’s Club.
salt – just regular table salt
black pepper – some random off brand black pepper haha.
How To Make Vintage Squash Casserole:
Wash and slice yellow squash into 1/4 inch-ish slices. Place squash into a large skillet with about 1/2 cup water.
We want to steam/cook this squash until it’s fork tender. So turn the heat up to medium heat and cover the skillet.
Let it cook for about 15 minutes to soften. You will be able to easily stab it with a fork when it is done. Drain the water.
In a medium bowl combine the melted butter and stuffing mix. Stir well until well combined.
Now go ahead and preheat that oven to 350F.
In a medium bowl combine the butter and stuffing mix. Stir well until well combined. Then spread about 1/2 of stuffing mix into a 8×8 baking dish.
Add cooked (and drained) squash to a large bowl. Mash with potato masher or electric mixer until smooth.
Mix in sour cream, cream of chicken soup, onion powder, salt and pepper. Mix/Whip Well until completely combined and smooth.
Pour squash mixture over stuffing in pan.
Sprinkle remaining stuffing to top of squash layer.
Bake in preheated oven for 1 hour.
*check the casserole about 45 minutes in and if you find that the top is browning too much for your liking, you can cover it with aluminum foil for the remaining cook time.
How Do I Keep Squash Casserole From Getting Watery?
Make sure to drain away all of the water from the cooked squash before adding it to the mixing bowl. You don’t want that extra water in the mixture.
How Do I Store Leftover Squash Casserole?
You can store leftovers in an airtight container in the fridge for about 3-4 days.
What Should I Serve with Squash Casserole?
While this would be a great vegetarian main dish, here are some great options to serve with the casserole if you’re wanting more:
- Easy Herb Garlic Chicken Thighs
- 3 Ingredient Easy Spicy Mushroom Pea Rice
- Slow Cooker Baked Beans
- One Dish Easy Cheesy Mac and Cheese
- Cajun Baked Chicken Legs
This Squash casserole defiantly reminds me of the southern “meat and 3” plates.
More Casserole Recipes:
- Chicken Pot Pie Rice Casserole
- Easy Tuna Noodle Casserole
- Easy Dorito Casserole
- Baked Cheesy Tortellini Casserole
More Squash Recipes:
- Easy Skillet Ratatouille
- Roasted Smoked Bratwurst and Summer Squash
- Cajun Shrimp Cauliflower Rice Bowls
- Brown Butter Gnocchi with Soft-Boiled Eggs
Vintage Squash Casserole
- 2 medium yellow squash
- 1/2 cup melted butter
- 6 ounce box herb stuffing mix
- 1 cup sour cream
- 10.5 ounce can cream of chicken soup
- 1 tablespoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Wash and slice yellow squash into 1/4 inch-ish slices.
- Place squash into a skillet with about 1/2 cup water.
- Turn heat on medium heat, cover and let simmer for 15-20 minutes or until squash is fork tender.
- In a medium bowl combine the butter and stuffing mix. Stir well until well combined.
- Preheat oven to 350F.
- Spread 1/2 of stuffing mix into a 8x8 pan.
- Add cooked (and drained) squash to a large bowl. Mash with potato masher or electric mixer until smooth.
- Mix in sour cream, cream of chicken soup, onion powder, salt and pepper.
- Mix/Whip Well until completely combined and smooth.
- Pour squash mixture over stuffing in pan.
- Add remaining stuffing to top of squash layer.
- Bake in preheated oven for 1 hour.
- Let cool about 5-10 minutes before serving.
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