The end of the summer is officially upon us! I just took my oldest son to Kindergarten orientation this morning and he starts on Tuesday! This is all happening way too fast! I’m definitely more nervous than he is.
With summer coming to a close, I know that the end of all the wonderful summer produce is near as well. Today’s recipe is a good one to use up some fresh summer squash. Squash casserole is one of my most requested, and probably one of the first recipes I really made into my own. I loved squash casserole and made it often and as the years went on I tried different recipes, and tweaked this and that, until I had my own favorite version memorized. Now it is my go-to for potlucks and I also make it for the holidays. Lucky for me I’m usually able to track down summer squash year-round.
Putting together my squash casserole requires just 8 ingredients and two bowls. To make it, you need:
- summer squash
- olive oil
- herb seasoned stuffing mix
- cream of mushroom soup
- sour cream
- sharp cheddar cheese
This is one of those surprising recipes that make the squash hater in your life take a second bite. I mean, coat vegetables in a creamy sauce with cheese and most people are on board, am I right? Casseroles are such a great comfort food and my most favorite thing to make. In my house they call me the casserole queen! (And the gravy master…but we can talk about gravy another day…).
Since this is one of those classic southern recipes with canned soup and packaged stuffing mix, I thought I’d talk about how you could make it a little healthier if you so choose. The squash is initially cooked in olive oil so that part is good! I’ve seen a couple brands of organic stuffing mix and I’ve also seen versions online with no added sugar (that stuff sneaks into everything). Pacific Foods and Amy’s make organic cream of mushroom soup, and if you prefer not to use sour cream, you could use greek yogurt. Just be sure to use whole milk yogurt so it will have the thick and creamy texture that sour cream has. You can substitute this as a 1:1 ratio, so it’s a very easy swap!
Please share your substitution ideas with me and let me know how yours turns out! Squash casserole is a definite crowd pleaser and I hope you’ll try it out for your crowd soon.
Be sure to tag #kristensfixins on social media and let me know how you like the recipe!
More side dishes: Tangy Southern Coleslaw
- 5 large summer squash, diced into large pieces
- 1 medium onion, diced
- 1 large drizzle olive oil
- 2 cups herb seasoned stuffing mix
- 1 stick butter
- 1 10.5 oz can cream of mushroom soup
- 3/4 cup shredded sharp cheddar cheese
- 8 oz sour cream
- salt and pepper to taste
- Preheat oven to 350 degrees. Dice squash and onion.
- In a large frying pan, add the olive oil, squash, and onion. Cook on medium until squash is soft. To speed up the process you can cover the pan for the first few minutes. If the bottom of the pan gets too dry, add a little water.
- Melt butter in a medium sized bowl in the microwave, then add stuffing mix and mix well. Set aside.
- Once squash and onion are done, mix in a large bowl with soup, cheese, sour cream, salt and pepper, and half of the stuffing mix.
- In an oiled baking dish (I use 9x13 but mostly any size will work) spread half of the remaining stuffing mix on the bottom. It will not completely cover the bottom. Add the casserole and then sprinkle the remaining stuffing mix on top.
- Bake for 30 minutes.