Yum Yum Squash Casserole – Plain Chicken

Yum Yum Squash Casserole Recipe – SO easy to make and tastes great! Squash, onion, cream of chicken soup, sour cream, onion powder, garlic powder, salt, pepper, shredded cheddar cheese, stuffing mix, and chicken broth. Great side dish for Thanksgiving and Christmas dinner.

Squash Casserole with Stuffing Mix

The name of this recipe says it all – YUM! This Yum Yum Squash Casserole is a favorite! It is super easy to make and is packed full of great flavor! Tender squash topped with cornbread stuffing. YUM! We ate this with dinner last week and loved it! I’m not even a big squash fan and I thought it was delicious! Give this casserole a try the next time you need a quick and easy side dish. I am sure it will be a hit!

How to Make Yum Yum Squash Casserole

This recipe is super easy to make with only a few simple ingredients. In a large skillet over medium-high heat, melt butter. Add onion to the melted butter in the skillet and cook for 5 minutes, or until tender. Add yellow summer squash, salt, and pepper. Cook until the squash is tender. Drain well.

In a large bowl, stir together vegetables, sour cream, cream of chicken soup, cheddar cheese, onion powder, and garlic powder. Spoon the squash mixture into a baking dish. Top the casserole with a box of cornbread stuffing mix. Pour chicken broth over the top of the dry stuffing mix. Place the casserole dish in the oven and bake until bubbly.

Helpful Tips & Frequently Asked Questions

• I use Stove Top Cornbread Stuffing Mix. Do NOT make the stuffing. You are only going to use the dry stuffing mix.
• Can use a mixture of yellow squash and zucchini.
• I cook the squash in a skillet. You can boil the squash on the stovetop if you prefer.
• You can use any flavor of cream of condensed soup. Cream of mushroom soup, cream of chicken soup, or cream of celery soup all work great.
• Can Squash Casserole be made in advance? Yes! Assemble the casserole and cover the baking dish. Refrigerate until ready to bake. 
  • You may need to add a few minutes to the baking time if baking straight from the refrigerator.
• Can Squash Casserole be Frozen? Yes! Assemble the casserole and cool completely. Cover the casserole dish with plastic wrap and aluminum foil. Freeze for up to 3 months.
  • To bake after freezing, thaw completely and bake as directed below. 
• Store leftovers in an airtight container in the refrigerator.
  • Reheat in the microwave or covered with aluminum foil in the oven.

What to Serve with Yellow Squash

This is a great recipe to use up all that fresh squash during the summer months. It goes wonderfully with grilled chicken, pork chops, or a steak dinner. This casserole is equally delicious for your holiday meals. This is a favorite for our Thanksgiving and Christmas dinners. I hope you enjoy this dish as much as we do!

Here are a few of our favorite recipes from the blog that go great with this easy casserole:

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Ham and Cheese Hash Brown Casserole – only 6 ingredients!! Hash browns, ham, parmesan cheese, cheddar cheese, cream of potato…

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Sweet and Spicy Bacon Wrapped Chicken Tenders

Sweet & Spicy Bacon Wrapped Chicken Tenders – one of the best things we ate last week. Only 4 simple…

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Slow Cooker Turkey & Gravy (Only 3 Ingredients)

Slow Cooker Turkey & Gravy – only 3 ingredients!! Just dump everything in the slow cooker and let it work…

Yum Yum Squash Casserole

Yield: 6 people

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Yum Yum Squash Casserole Recipe – SO easy to make and tastes great! Squash, onion, cream of chicken soup, sour cream, onion powder, garlic powder, salt, pepper, shredded cheddar cheese, stuffing mix, and chicken broth. Great side dish for Thanksgiving and Christmas dinner.

• 2 Tbsp butter
• 1 small onion, chopped
• 2 lb yellow squash, sliced
• ¼ tsp salt, or to taste
• ¼ tsp pepper, or to taste
• 1 (10.5-oz) can cream of chicken soup, undiluted
• 1 cup sour cream
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 1½ cups shredded cheddar cheese
• 1 (6-oz) box Stove Top stuffing mix
• 1 cup chicken broth

• Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.

• In a large skillet over medium-high heat, melt butter. Add onion to the melted butter in the skillet and cook for 5 minutes, or until tender. Add yellow summer squash, salt, and pepper. Cook until the squash is tender. Drain well.

• In a large bowl, mix together squash mixture, cream of chicken soup, sour cream, onion powder, garlic powder, and white cheddar cheese. Spread into prepared pan.

• Sprinkle the uncooked stuffing mix on top of casserole. Pour chicken broth evenly over the stuffing mix.

• Bake for 30 to 40 minutes.

• I use StoveTop Cornbread Stuffing Mix. Do NOT make the stuffing. You are only going to use the dry stuffing mix.
• Can use a mixture of yellow squash and zucchini.
• I cook the squash in a skillet. You can boil the squash on the stovetop if you prefer.
• You can use any flavor of cream of condensed soup. Cream of mushroom soup, cream of chicken soup, or cream of celery soup all work great.
• Can Squash Casserole be made in advance? Yes! Assemble the casserole and cover the baking dish. Refrigerate until ready to bake. 
  • You may need to add a few minutes to the baking time if baking straight from the refrigerator.
• Can Squash Casserole be Frozen? Yes! Assemble the casserole and cool completely. Cover the casserole dish with plastic wrap and aluminum foil. Freeze for up to 3 months.
  • To bake after freezing, thaw completely and bake as directed below. 
• Store leftovers in an airtight container in the refrigerator.
  • Reheat in the microwave or covered with aluminum foil in the oven.

Steph