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Southern Squash Casserole
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Southern Squash Casserole


  • 2 pounds yellow squash, sliced 1/4 -inch thick
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 1 (8 ounce) container sour cream
  • 1 carrot, grated
  • yellow onion, chopped
  • 1/2 cup butter, melted
  • 1 (8 ounce) package of cornbread stuffing mix
  • 1 teaspoon salt
  • 1 1/2 teaspoons black pepper


  1. Preheat oven to 350 degrees. Cook sliced squash in boiling water for 7 to 10 minutes; drain well and place in a large mixing bowl. Add condensed soup, sour cream, grated carrot, chopped onion, melted butter, and ½ of the package of cornbread stuffing mix. Mix gently to combine, and then transfer mixture into a lightly greased 9 x 13 x 2-inch baking dish. Top evenly with remaining ½ package of stuffing mix. Bake in preheated oven, uncovered, for 45 minutes.