COUNTRY SQUASH CASSEROLE
I've tried many squash casseroles, but this is by far the best I've ever had. This recipe was given to me by a friend and has gotten rave reviews from squash lovers and squash haters alike. Fresh squash, bell pepper and onion are given an extra boost of flavor and texture from cornbread stuffing mix. This is a lightened-up version of the original recipe, but you won't miss a thing!
Provided by weekendcook
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
- Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
- Bake in the preheated oven until browned on top, about 30 minutes.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 31.3 g, Cholesterol 18 mg, Fat 10.7 g, Fiber 5.7 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 732 mg, Sugar 4.3 g
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Sumon Rana
[email protected]This casserole was a bit too bland for my taste. I think I would add some additional seasoning next time.
kayode Gik
[email protected]I've made this casserole several times now and it's always a hit. I love that it's a healthy and delicious way to get my kids to eat their vegetables.
Op Gamer Gg
[email protected]This casserole is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Aliya Sie
[email protected]This casserole is a great way to use up leftover turkey or chicken. I also like to add some chopped carrots and celery for extra flavor.
Mike McCrary
[email protected]I'm not a big fan of squash, but I really enjoyed this casserole. The sweetness of the squash was balanced out by the savory cheese and bread crumbs.
Link Liink
[email protected]This casserole is so easy to make and it's always a hit with my family. I love that I can use up leftover squash and corn.
Antara Raisa
[email protected]I made this casserole for a potluck and it was a huge hit. Everyone raved about how delicious it was.
Mark Rathbone
[email protected]This casserole is a great way to get kids to eat their vegetables. My kids loved the sweet squash and corn.
cheezy viner
[email protected]I followed the recipe exactly and it turned out perfectly. My family loved it!
Samsulalam Sujan
[email protected]The casserole was a bit too dry for my liking. I think I would add more milk or broth next time.
Raz Editor
[email protected]This casserole was a bit bland for my taste. I think it would have been better with some additional seasoning.
margret gyimah
[email protected]This was a great way to use up some leftover squash. I didn't have any bread crumbs, so I used crushed crackers instead. It turned out just as well.
Sserunjogi Marvinlagos
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. I usually add some cooked sausage or ground beef to make it a little more hearty.
Lavet Prater
[email protected]Easy to make and delicious! I used butternut squash and it turned out great. I also added a bit of chopped onion and garlic for extra flavor.
Ovie Dicks
[email protected]This was a hit with my family! The squash was tender and flavorful, and the corn and cheese added a nice balance of sweetness and savory. I especially liked the crispy bread crumb topping. Will definitely be making this again.
saara namutenya
[email protected]This casserole is a delicious and comforting dish, perfect for a cold fall or winter day. The squash and corn add a natural sweetness, while the cheese and bread crumbs give it a savory crunch. I would definitely recommend this recipe to anyone looki