Squash Casserole is a crowd-pleasing side dish made with summer squash, onion, cornbread stuffing mix, and sour cream. It’s perfect for a potluck, but easy enough for a weeknight dinner.
The Perfect Way to Use Summer Squash
Zucchini gets so much love during the summer months, but there’s a whole family of squash that deserves some attention too! Aside from zucchini, the most common summer squash is yellow squash, which is what I usually use in this Squash Casserole recipe. Hit up your local farmers market and you’re likely to find a bunch of other varieties:
- Cousa squash, which looks like plumper, lighter-colored version of zucchini
- Eight-ball zucchini, a round zucchini that’s perfect for stuffing
- Yellow zucchini, which is exactly what it sounds like—zucchini that’s a bright, sunshine yellow instead of green
- Pattypan squash, a pretty little scalloped-edge squash that looks a bit like a flying saucer
- Zephyr squash, a two-toned squash that’s yellow on top, green on the bottom, with vertical stripes
You can make Squash Casserole with any of these types of squash, or a combination of a few of them!
Easy Squash Casserole Recipe
There are many ways to make Squash Casserole, but this is my favorite because it’s a classic southern side dish and it reminds me of home. The cornbread stuffing mix adds just the right amount of sweetness to complement the savory onion and tangy sour cream.
The problem with some Squash Casserole recipes is that they get water-logged by the time they’re finished baking, but that’s not an issue here. By layering half of the stuffing mix on the bottom of a baking dish and then placing the squash on top, the liquid gets absorbed, creating a tender layer of cornbread stuffing. You’ll put another layer of stuffing mix on top of the squash, and this layer gets crisp and browned. The contrast in textures is so good!
Ingredients + Variations
Here’s what you’ll need to make Summer Squash Casserole:
- Squash – I use yellow squash, but any summer squash will do. You can also use zucchini!
- Onion – Swap the onion for shallots if you’re feeling fancy.
- Cornbread stuffing mix – I always make this Squash Casserole recipe with cornbread stuffing, but herbed stuffing would work too!
- Sour cream – Some recipes for Squash Casserole call for a cream soup, but I think sour cream is better because it doesn’t overpower the flavor of the stuffing or squash.
- Olive oil
If you have fresh herbs on hand, try adding some minced rosemary, thyme, or sage to this recipe.
How to Make Yellow Squash Casserole
Preheat your oven to 350ºF, grease your baking dish, and cut the squash and onion.
2. Cook the Squash
Warm the olive oil in a large skillet over medium-high heat, then add the squash and onions. Sauté them until tender, then stir in the sour cream.
3. Assemble the Casserole
Place half of the stuffing mix in the bottom of the prepared baking dish, then layer the squash mixture over the top. Cover the squash with the rest of the stuffing.
4. Bake the Casserole
Cover the casserole dish and bake it for about 25 minutes, then uncover and bake for 15 more minutes, or until the topping is golden brown and crispy. Cool slightly, then serve.
Can you freeze Squash Baked Casserole?
While you can freeze Squash Casserole, I don’t recommend it. Summer squash and zucchini just don’t freeze very well—they tend to get mushy once you thaw and reheat them.
Will a casserole thicken in the oven?
Typically, yes. As the casserole cooks in the oven, it is going to thicken up. This squash recipe with sour cream will also thicken up as it cools.
Should you bake a casserole covered or uncovered?
This casserole is baked uncovered. It helps to brown the top of the casserole recipe while heating and cooking all the way through.
What should I serve with Squash Casserole?
More Creamy Casserole Recipes
Who else loves a good, creamy casserole? Here are some reader favorites to try:
- Broccoli Casserole
- Easy Cheesy Potatoes
- Easy Turkey Tetrazzini
- Cheesy Mushroom and Onion Green Bean Casserole
- Cheesy Ham and Potato Casserole
- Frito Pie Casserole
- 3-4 medium squash cut 1/4 inch slices
- 1 small chopped onion
- 8 oz cornbread stuffing mix
- 1 cup sour cream
- 1/2 cup melted butter
- 2 tbsp olive oil
- Add olive oil, squash and onions to a skillet and cook until tender and remove from the heat and add in sour cream. Mix well.
- Add half of the stuffing mix to the bottom of an 8×8 or 9×9 baking dish.
- Add the squash mixture over the top of stuffing and then cover with the remaining stuffing mixture.
- Cover and bake at 350 degrees for 25 minutes. Then, uncover and bake an additional 15 minutes or until topping is brown.
- Allow to cool slightly before serving.