Squash casserole is an old southern recipe that can be found in many church cookbooks. It’s made with crookneck yellow squash, onions and carrots, nestled in a casserole dish with cream of chicken soup and sour cream and topped with crispy golden brown breadcrumbs.
Yes, squash casserole and I go way back. In fact, so far back that I don’t remember the first time my mama made it. All I know is that squash casserole has become a staple side dish during the holiday meals that she prepares to this day.
Mama used to grow squash in her garden and spend endless hours canning the harvest to enjoy all year round. She always made her squash casseroles with homegrown produce.
With all the deer on our mountain, there’s no way we could grow crookneck yellow squash (
How To Make Squash Casserole
Preheat the oven to 375 degrees F. Grease a 9×13 casserole dish.
In a large skillet, add the squash, onions and about ½ cup of water. Cook over medium-high heat until tender; about 8 to 10 minutes.
Stir in the grated carrots. Cook for 2 minutes longer, then drain the vegetables in a mesh strainer; allow to cool slightly.
I make squash casserole a little differently than it is made traditionally. First, I do not mash up the squash into a pulp with the onions and carrots. This is how I was able to get David to eat squash casserole. He was not a fan of the texture of the original casserole recipe. This makes me very happy because now I can make this casserole and not have to worry about wasting food. There’s no way I can eat the whole casserole by myself!
Meanwhile, using a whisk blend together the cream of chicken soup and sour cream blend in a small, until well incorporated. Then combine with the squash mixture.
Another difference is that I make homemade cream of chicken condensed soup to use instead of the store-bought can, just because I like to avoid processed foods as much as possible. If you have never made homemade cream of chicken soup, it is so easy and you will not believe how good it is when you make it yourself.
If you decide to make the cream of chicken soup for the casserole, make it first and allow it to cool at least to room temperature, before adding it to the sour cream.
Toss the stuffing mix and melted butter together until well combined. Place half of the stuffing inside a greased casserole dish.
Pour the squash mixture over top of the stuffing, then top the squash mixture with the other half of the stuffing mixture.
Bake in the preheated oven for 30 minutes.
After 30 minutes, remove from the oven. Cool for about 5 to 10 minutes; serve warm.
This recipe would be perfect to serve at Easter. Your family will love it!
Squash Casserole
Ingredients
- 1 small onion sliced
- 2 pounds yellow crookneck squash cut into 1 to 2-inch pieces
- 2 carrots grated
- 10.5 ounces cream of chicken condensed soup
- 1 cup sour cream
- 8 ounce package herb stuffing mix
- 8 tablespoons melted butter (1 stick)
Instructions
- Preheat the oven to 375 degrees F. Grease a 9×13 casserole dish.
- In a large skillet, add the squash, onions and about ½ cup of water. Cook over medium-high heat until tender; about 8 to 10 minutes.
- Stir in the grated carrots. Cook for 2 minutes longer, then drain the vegetables in a mesh strainer; allow to cool slightly.
- Meanwhile using a whisk blend together the cream of chicken soup and sour cream blend in a small small, until well incorporated. Then combine with the squash mixture.
- Toss the stuffing mix and melted butter together until well combined. Place half of the stuffing inside a greased casserole dish.
- Pour the squash mixture over top of the stuffing, then top the squash mixture with the other half of the stuffing mixture.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven. Cool for about 5 to 10 minutes; serve warm.
Karen (Back Road Journal) says
This is a golden oldie that I still like. Your version is a little different as I’ve not had it with carrots…next time. 🙂
The Mountain Kitchen says
Karen, I would imagine the carrots give it a little sweetness, but I don’t think I would miss them either way.
Brian S says
Always excellent!!
The Mountain Kitchen says
Thanks for the compliment, Brian!
Zabrina says
My mother makes this dish every holiday. The only difference is that she slices her squash and uses cornbread dressing. The cornbread dressing is very tasty with this dish.
Brandy says
Hi, I just ran accross your squash recipe today and I appreciate you sharing! I prefer chopped squash dishes over the mashed versions as well. Good choice, ha ha!
Sincerely,
B.P.
The Mountain Kitchen says
Thanks, Brandy. I hope you enjoy the recipe!
Catherine says
I love squash casserole but this is not the recipe I’m familiar with. Our family’s recipe has no carrots and no stuffing or bread crumbs. Ours is sliced squash boiled with chopped onion and then drained. Mix with butter, cheese, a bit of milk or cream, and grated cheddar cheese, with salt and pepper. Mix in about a dozen crumbled saltine crackers, and bake in a glass casserole dish or loaf dish. Creamy, smooth like a hug from your fat granma!
The Mountain Kitchen says
Sounds great, Catherine!
Marilyn carrion says
Wonderful recipe , friends loves this dish