Summer Squash & Stuffing Casserole
A Perfect Summer Side Dish
Equipment
- 9 x 13 baking dish
- large skillet
Ingredients
- 1 medium onion, diced
- 4-5 cups squash/zucchini sliced into 1/4" rounds
- 3/4 cup chicken broth, divided
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 (10oz) cans cream of soups (celery, chicken or mushroom)
- 1 (12oz) pkg dry stuffing mix, divided (any flavor)
- 1 cup cheddar cheese, shredded, divided
- 1 cup sour cream
- 6 TBS butter, divided
- 1/2 (4oz) can diced green chilies (2 oz – 4oz) optional
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
- In a large skillet over medium high heat, melt 1 TBS butter. Add in onion and stir until softened and lightly browned. Season with 1/8 tsp each of salt & pepper. Stir in 1/2 cup of chicken broth and bring to a boil over high heat.
- Add in sliced squash/zucchini and stir to coat. Lower heat to medium, place lid on skillet and cook for 3-4 minutes. NOTE: (We are only par-cooking the squash/zucchini. Do not fully cook down the squash/zucchini. They still need time in oven to finish cooking.)
- Turn off heat. To the squash/zucchini add in 2 TBS diced green chilies, both cans of soups, (6oz) dry stuffing mix, 1 cup sour cream, and (1/2 cup) cheese. Stir until squash/zucchini is well coated with mixture.
- Pour mixture into prepared baking dish and spread evenly.
Topping Mix
- Melt 5 TBS butter. In a medium bowl mix melted butter, 6 oz dry stuffing mix, 1/2 cup cheddar cheese and 1/4 cup of chicken broth. Sprinkle topping over squash/zucchini mixture.
- Bake in preheated oven for 30 minutes until cooked through and bubbly. Remove from oven and allow to sit for 5 minutes. Enjoy.
Delicious!
What is the best alternative for the sour cream? My husband really doesnt like it and he can taste it a mile away! Going to make this with the begining of our squash overload from the garden! 🙂
You can use plain Greek yogurt in place of the sour cream.