Yellow Squash Cornbread Stuffing Casserole
Ingredients
- 3/4 cup water ⓘ
- 1/2 teaspoon salt ⓘ
- 6 cups sliced yellow squash (1/4-in thick) ⓘ
- 1 small onion, sliced ⓘ
- 1 (10 ounce) can condensed cream of mushroom soup, undiluted ⓘ
- 1 cup sour cream ⓘ
- 2 teaspoons fresh minced garlic ⓘ
- 1 (6 ounce) package instant cornbread stuffing mix ⓘ
- 1 (4 ounce) can chopped green chilies ⓘ
Instructions
- Set oven to 350 degrees.
- Grease a 2-quart baking dish.
- In a large saucepan, bring water and salt to a boil.
- Add squash and onion; reduce heat, cover and cook until squash is crisp-tender, about 6 minutes.
- Drain well; set aside.
- In a large bowl, combine soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
- Fold in squash mixture.
- Pour into prepared baking dish.
- Bake uncovered for 25-30 minutes or until heated through.
- Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.
Nutrition & Diet Analysis (per serving)
351
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).