Squash Stuffing Casserole

Total Time Prep: 20 min. Bake: 25 min.
Yield 10 servings
Contest Winner
Test Kitchen Approved
The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient cornbread stuffing mix and a can of green chiles give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. —Tara Kay Cottingham, Munday, Texas

Ingredients

  • 3/4 cup water
  • 1/4 teaspoon salt
  • 6 cups sliced yellow summer squash (1/4 inch thick)
  • 1 small onion, halved and sliced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1 package (6 ounces) cornbread stuffing mix
  • 1 can (4 ounces) chopped green chiles
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese

Directions

  1. In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside.
  2. In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chiles, salt and pepper. Fold in squash mixture.
  3. Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts

3/4 cup: 199 calories, 10g fat (6g saturated fat), 29mg cholesterol, 709mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 6g protein.

The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient cornbread stuffing mix and a can of green chiles give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. —Tara Kay Cottingham, Munday, Texas
Recipe Creator

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