In this article, we are going to discuss the procedures to prepare the squash casserole with cream of chicken soup and stove top stuffing
This Southern Squash Casserole with Cream of Chicken Soup is a tried-and-true Southern classic. The topping for the stuffing mix is fantastic!
Summer squash is one of my favorite vegetables to serve as a side dish. This squash casserole is perfect for any season. The spring and summer months, however, are when it really shines.
During this time, locally grown squash is at its peak, and the smaller new, young squash are particularly tender and delicious!
The gilding on the lily is the herb-seasoned stuffing combination! I use stuffing mix in a variety of dishes. But, guess what? I’ve never used it as a stuffing before!
I like to steam the squash and onions for a few minutes until crisp-tender before adding them to the casserole because it only takes about 30 minutes to bake. This guarantees that the finished dish would be tender and sweet.
This squash casserole is delicious as a side dish, but it can easily be transformed into a main dish by adding cooked cubed chicken or turkey.
To make a completely different casserole with the same technique, use cream of mushroom soup and add some sauteed mushrooms.
Don’t forget the American cheese slices, no matter what you do. I’m not a big fan of American cheese, but it melts beautifully in this casserole and adds a lot of creaminess and a mild cheese flavor.
Southern Squash Casserole With Cream Of Chicken Soup
This is a delicious and versatile Southern Squash Casserole With Cream Of Chicken Soup.Course Side Dish Cuisine American Keyword Southern Squash Casserole With Cream Of Chicken Soup Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 325 kcal
- 3 lb yellow squash
- 1 medium sweet onion
- 1 can cream of chicken soup 10.5 oz.
- 1 cup sour cream
- 1 egg
- 7 American cheese slices
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 2 cups herbed stuffing mix
- 1 Stick butter
- Preheat oven to 350 degrees F.
- Wash and prep the squash by trimming the ends and slicing them into coins. Peel and dice the onion. Place the onions and squash in a steamer basket over boiling water and steam for about 8 to 10 minutes.
- Place the squash and onions on a paper towel-lined plate and blot with additional paper towels to dry as much as possible.
- Spray a 2 1/2-quart baking dish with cooking spray and add the squash and onions. Lightly season with salt and pepper.
- In a mixing bowl, mix together the soup, sour cream, and eggs. Pour the mixture over the squash and onions in the baking dish and stir to combine well. Place the American cheese slices on top of the mixture.
- Add the stuffing mix to a mixing bowl. Melt the butter in the microwave and pour over the stuffing mix. Mix together well, being sure to get melted butter on all the stuffing mix.
- Evenly distribute the stuffing mix and butter over the cheese slices.
- Cover the dish with aluminum foil and bake for approximately 20 to 25 minutes. Uncover and bake for an additional 10 minutes or so or until the stuffing mix is browned.