Best Summer Squash Stuffing Bake Recipes

UNBELIEVABLE SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
• Transfer squash mixture to the prepared baking dish; top with stuffing mix.
• Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

STUFFING & SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°.
• Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
• Spread half of the prepared stuffing in 2-quart baking dish.
• In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
• Drain well.
• Stir in soup, sour cream, minced onion seasoning and pepper.
• Spoon vegetable mixture over stuffing.
• Top with remaining stuffing.
• Bake 35 to 40 minutes or until heated through.

JONI'S SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 325.
• Put stuffing mix into a lg. Zip-lock bag, and roll with a rolling pin, to make stuffing into fine crumbs.
• Melt margarine, and mix with the crumbs, in a lg. bowl.
• Put 1/2 crumbs on bottom of a 9x13" pan.
• Mix the rest of the ingredients well.
• Pour squash mixture on top of crumbs. Top with remaining crumb mixture.
• Bake for 1 hours.
• Note:.
• You can spoon these into little oblong aluminum pans, and freeze until ready to use.

SUMMER SQUASH STUFFING CASSEROLE RECIPE - (4.6/5)

Steps:

• MAKE THE STUFFING: Melt butter in large pan. Saute onions. Add bread crumbs, broth, and seasoning. Set aside and allow broth to soak into the bread crumbs. MAKE THE FILLING: Grease a pie pan. Layer pan with sliced summer squash and zucchini. Mix together mushroom soup, mayonnaise, curry powder, and lemon juice. Pour mixture over squash. Top with stuffing. Bake at 350°F for about 30 minutes until hot and bubbly.

YELLOW SQUASH AND STUFFING CASSEROLE

Steps:

• Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
• Drain well.
• Mix in soup, sour cream, salt and pepper.
• Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
• Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
• Bake in a 350-degree oven for 30 minutes, until golden brown.

SUMMER SQUASH AND CARROT CASSEROLE

Steps:

• Cook squash and onion in boiling, salted water for 5 minutes; drain.
• Combine soup and sour cream; stir in carrots.
• Fold in squash and onion.
• Combine stuffing and butter.
• Spread half of stuffing in bottom of 9x13-inch pan.
• Spoon squash mixture on top of stuffing.
• Sprinkle remaining stuffing over top.
• Bake at 350 degrees, uncovered, for 25-30 minutes.
• Note: Can easily be made ahead and served later!

LOADED SUMMER SQUASH CASSEROLE

Steps:

• 1. PRE-HEAT OVEN TO 350-degrees. Melt butter over medium heat in large pot.
• 2. Chop squash into chunks. (thick slices are equally fine if that's your preference). ADD to pot of melting butter.
• 3. Rough chop onion. ADD to pot of melting butter.
• 4. ADD salt & pepper to taste. I use about 1 tsp salt and 1/2 tsp pepper. STIR ingredients together to coat with salt & pepper. Turn heat to LOW. COVER pot with lid and allow to cook for about 10 minutes until slightly soft. Don't over-cook or the squash becomes mushy.
• 5. ADD Cream of Celery Soup, the sour cream and 1 c. of the shredded cheese.
• 6. CRUSH the Ritz Crackers. ADD half of the crushed crackers and the herbed stuffing mix to the squash, soup, sour cream and cheese mixture. STIR well.
• 7. Spray casserole dish with butter-flavored spray cooking oil. POUR mixture into the casserole dish. (I used an 8x8 in this photo but a larger casserole dish also works)
• 8. Sprinkle top with the cheese and remaining bread crumbs.
• 9. COVER with foil and BAKE at 350-degrees for approximately 30-minutes or until mixture is golden-brown and bubbly. (OPTIONAL): TOP with BACON. Return to oven un-covered for additional 10-minutes.
• 10. REMOVE from oven. Let sit for 5 to 10 minutes and serve warm. Top with chopped chives before serving (optional).

SQUASH CASSEROLE

Steps:

• Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
• Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
• Bake at 350 degrees F for 40 minutes or until hot.