Yellow Squash Cornbread Stuffing Casserole

Experience the ultimate comfort food with this Yellow Squash Cornbread Stuffing Casserole, a hearty Southern-inspired dish that’s perfect for family dinners or holiday feasts. Packed with tender yellow squash, savory cornbread stuffing mix, and creamy layers of sour cream, cheddar cheese, and cream of chicken soup, this casserole is bursting with flavor in every bite. Aromatic garlic, onions, and a touch of paprika elevate the dish, while a golden, bubbly topping gives it an irresistible finish. Whether served as a side dish or the star of your table, this casserole combines rich, comforting textures with wholesome, fresh ingredients to make a crowd-pleasing favorite. Ready in just over an hour, it's a simple yet satisfying recipe that's sure to impress!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 4 cups (sliced) yellow squash
• 1 cup (diced) onion
• 4 tablespoons butter
• 2 cloves (minced) garlic
• 2 cups (dry) cornbread stuffing mix
• 1 cup vegetable broth
• 1 can (10.5 ounces) cream of chicken soup
• 1.5 cups sour cream
• 1 cup (shredded) cheddar cheese
• 2 large (beaten) eggs
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons paprika
• 2 tablespoons (chopped, optional for garnish) parsley

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

In a large skillet, melt the butter over medium heat. Add the sliced yellow squash and diced onion, and sauté for 6-8 minutes until they are soft and slightly translucent.

Step 3

Add the minced garlic to the skillet and cook for an additional minute until fragrant. Remove the skillet from heat and allow the mixture to cool slightly.

Step 4

In a large mixing bowl, combine the cornbread stuffing mix and vegetable broth. Stir until the stuffing mix is moistened.

Step 5

In a separate large bowl, whisk together the cream of chicken soup, sour cream, shredded cheddar cheese, and beaten eggs. Add the salt, black pepper, and paprika, and mix until smooth.

Step 6

Fold the cooked squash mixture into the soup and sour cream mixture until evenly combined.

Step 7

Pour the combined mixture into the bowl with the cornbread stuffing mix and gently stir until everything is well combined.

Step 8

Transfer the mixture into the prepared baking dish, spreading it out evenly.

Step 9

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 10

Remove the casserole from the oven and let it cool for 5-10 minutes before serving.

Step 11

Optionally, sprinkle the top with chopped parsley before serving as a garnish.

Nutrition Facts

Serving size	(2335.4g)

Amount per serving	% Daily Value*
Calories	4088.6

Total Fat 199.0g	0%
Saturated Fat 98.8g	0%
Polyunsaturated Fat 4.3g
Cholesterol 794.3mg	0%
Sodium 11109.4mg	0%
Total Carbohydrate 486.2g	0%
Dietary Fiber 28.4g	0%
Total Sugars 92.8g
Protein 103.3g	0%

Vitamin D 164.2IU	0%
Calcium 1585.5mg	0%
Iron 20.1mg	0%
Potassium 3031.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 10.0%

Carbs: 46.9%