Creamy Summer Squash Casserole with Herb Stuffing
A comforting vegetable casserole combining tender summer squash and carrots in a creamy soup base, layered with buttered herb stuffing for crispy texture contrast. Mild, savory flavors make this a versatile side dish perfect for weeknight dinners or potlucks. The make-ahead convenience and simple assembly appeal to busy cooks seeking vegetable-forward comfort food without fussy techniques.
Ingredients
- 2 lbs summer squash or zucchini, slicedzucchini, yellow squash, or pattypan squash1:1interchangeable
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- ¼ cup onion, chopped
- 1 10-ounce can cream of chicken soup
- 1 cup sour cream
- 1 cup carrot, shredded
- 1 8-ounce package herb seasoned stuffing mixpanko breadcrumbs mixed with herbs and butter1:1gluten-free optionadds dairy
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- ½ cup butter, melted
Instructions
- 1
Bring salted water to boil in a large pot. Add squash and onion, cook for 5 minutes until slightly softened, then drain well.
- 2
Mix cream of chicken soup and sour cream in a bowl until smooth.
- 3
Stir shredded carrots into the soup mixture.
- 4
Gently fold the drained squash and onion into the carrot mixture.
- 5
Toss the herb seasoned stuffing mix with melted butter until evenly coated.
- 6
Spread half of the buttered stuffing across the bottom of a 9x13-inch baking pan.
- 7
Pour the squash and carrot mixture over the stuffing layer.
- 8
Scatter remaining buttered stuffing evenly over the top.
- 9
Bake uncovered at 350 degrees for 25 to 30 minutes until the topping is golden and the casserole is heated through.
Tips
Drain squash thoroughly after boiling to prevent a watery casserole; pat with paper towels if needed for best texture.
Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to bake time if starting from cold.
Good to Know
Cover and refrigerate for up to 3 days. Reheat covered at 325 degrees for 15-20 minutes.
Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to bake time.
Serve warm as a side dish alongside grilled chicken, roasted turkey, or baked ham. Also works well at room temperature for picnics or potlucks.
Common Mistakes
Do not skip draining the squash to avoid a soggy, waterlogged casserole.
Do not overbake to avoid overly crispy or dried out stuffing topping; 25-30 minutes is sufficient.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
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General Alternatives
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FAQ
Can I make this casserole ahead?
Yes, this is an ideal make-ahead dish. Assemble completely, cover tightly, and refrigerate up to 24 hours. Bake from cold, adding 5-10 minutes to the baking time.
What if I prefer a softer casserole without the crispy topping?
Mix half the buttered stuffing into the squash mixture instead of layering. This distributes it throughout and softens the texture while maintaining herbaceous flavor.
How long does leftover casserole keep in the refrigerator?
Covered leftovers keep for up to 3 days. Reheat covered at 325 degrees for 15-20 minutes until warmed through, or microwave individual portions.