Squash Casserole Photo by: Oxmoor House

Squash Casserole

Oxmoor House JANUARY 2004

  • Yield: 8 servings (serving size: 1 cup)
  • Cook time:48 Minutes
  • Prep time:10 Minutes


  • 1 1/2 pounds yellow squash (about 4 medium)
  • 1 teaspoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup grated carrot
  • 1 (10.75-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
  • 1 (8-ounce) carton fat-free sour cream
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup herb-seasoned stuffing mix, divided
  • Cooking spray


Preheat oven to 325°.

Cut squash into quarters. Cook squash in boiling water 12 minutes or until very tender. Drain. Place squash in a large bowl; mash with a potato masher. Set aside. 3. Heat oil in a small skillet over medium-high heat; add onion and carrot. Sauté 3 minutes.

Add onion mixture to squash. Stir in soup and next 5 ingredients.

Sprinkle 1/2 cup stuffing mix in an 8- inch square baking dish coated with cooking spray. Spoon squash mixture over stuffing mix; top with remaining stuffing mix. Bake, uncovered, at 325° for 30 minutes.


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Squash Casserole recipe