Squash Casserole Recipe

| August 19, 2013 | 7 Comments

Squash Casserole recipe on Taste of Southern website.
Follow our easy, step-by-step, photo illustrated instructions to make this very special Squash Casserole recipe.  It’s a great way to use some of those summer crooked neck yellow squash and it’s so simple to put together.  We’re using herb stuffing in this version and we’ve included a printable recipe as well.


Squash Casserole, slider.
Squash Casserole Recipe:


A few days ago, I received a “Tweet,” message from one of my newest Internet friends.  I was both honored and surprised by the message, and immediately set out to respond to the request that was issued.  Let me bring you up to date a bit.

Several weeks ago, I received an email from Glenn Lyman.  Glenn had found my Southern Green Beans here on Taste of Southern and sent me a very nice note about trying the recipe.  In that email, Glenn mentioned that he was a personal chef and that he worked with NASCAR driver Jeff Gordon.  How cool is that?

I soon learned that Glenn had his own website, sells some of his own products, and that he has a pretty amazing history of having been personal chef to some really big names in sports.  Glenn spent years as the personal chef to NBA Champion, 3 time MVP Lebron James, known as the KING of Basketball.  He also works with many of the Carolina Panthers players and the list goes on and on. Glenn prepares special, nutritious meals for the athletes to help keep them in top condition.

While Glenn promotes a good healthy diet throughout the week and encourages you to “Eat Like You Mean It,” he does give just a little on the weekends with his “low and slow,” mantra.  I think that’s when he tries out some of the delicious Southern Cooking available in the area.  Glenn and his family moved from the Ohio area recently and now reside in Charlotte, North Carolina.  We’re glad to have you among us Glenn.


Tweet from Glenn Lyman.

This was the Tweet that I received from Glenn asking about a recipe for Squash Casserole.

I told Glenn that I would prepare the recipe that my sister had submitted to our Family Reunion Cookbook made some years back.  There were three recipes for Squash Casserole in that little family book and as it turned out, one of them had been submitted by my late sister.  All three of the recipes were pretty much the same and all three used a herb stuffing mix to make the dish. As I mentioned to Glenn, I’m not sure it’s what he tried and liked, but I’d be happy to share one of my older sisters recipes.

Many folks use the Ritz type of crackers instead of a herb stuffing mix, and many use mushroom soup instead of cream of chicken.  Some are basic and others add a variety of more vegetables.  Some add cheese, but this one does not.  As you can see, there are lots of variations on squash casseroles.

So, I can only hope Glenn might try this version, and that it might be like what he first tried and seemed to have enjoyed so well.  Or, maybe both you and Glenn will give this recipe a try and just enjoy this particular version.  I’d be honored to hear how it turns out for you and my sister would have been happy to know that you’ve tried it as well.

Ready to give it a go?  Alright then… Let’s Get Cooking!


Visit the Glenn Lyman website.
Once you get the casserole in the oven, check out G|Cooks, the Glenn Lyman website.


Squash Casserole, ingredients.
Squash Casserole:  You’ll need these ingredients.


Squash Casserole, wash the veggies.
Scrub the squash and the carrots really good to make sure you remove any dirt or anything else that might be attached.


Squash Casserole, trim the squash ends off.
Cut both ends off of the Squash.


Squash Casserole, slice the carrots.
Slice the squash into about 1/4 inch slices.  If you really like biting into squash, cut it a bit thicker.  It’s your choice.


Squash Casserole, trim carrot ends.
Trim the ends off of the carrots.


Squash Casserole, grate the carrots.
Grate the carrots.  OK, I’ve got a bit more than I’m going to need right here.


Squash Casserole, slice the carrots.
Slice the Onions.


Squash Casserole, add veggies to the sauce pan.
Place the sliced squash and onions into a sauce pan large enough to hold them all.


Squash Casserole, add some salt.
Add the teaspoon of salt.


Squash Casserole, cover with water.
Add enough water to the pot to just cover the vegetables.  Give it a stir to mix in the salt.

Place the sauce pan over medium heat on your stove and let the vegetables cook at a low boil.


Squash Casserole, cook until tender.
Let them cook until tender.  This will only take about 8-10 minutes on average.


Squash Casserole, place carrots in colander.
Place the cup of carrots in the bottom of your colander.  We’re going to let them warm up a bit with the next step.


Squash Casserole, add the cooked squash and onions.
Pour the cooked squash and onions mixture over the carrots.  The heat from the squash will help soften and slightly cook the carrots.


Squash Casserole, preheat the oven.
Now is a good time to go ahead and preheat the oven to 350 degrees.


Squash Casserole, let drain until cool.
While the oven is warming up, just let the squash mixture continue to drain and cool down.


Squash Casserole,
In a separate mixing bowl, add the can of Cream of Chicken Soup.


Squash Casserole, add the sour cream.
Add the Sour Cream.


Squash Casserole, add part of the stuffing mix.
Add in the Stuffing Mix but save about 1/2 cup or a little more so we can use it as a topping.


Squash Casserole, mix together.
Fold the mixture together just until it’s blended.


Squash Casserole, add layer of stuffing mix.
Add a layer of the stuffing mix to the bottom of your casserole dish of choice.  This is a deep 2 quart dish.  I placed about half of the stuffing mix on the bottom.


Squash Casserole, stir the vegetables together.
Shake off any remaining liquid from the squash mixture and give it a good stir.  Be gentle so you don’t tear the squash all to pieces.


Squash Casserole, add a layer of squash.
Place about half of the vegetable mixture in the casserole dish on top of the stuffing mixture.  Spread it out evenly to all the edges.


Squash Casserole, add another layer of stuffing mix.
Spread the remaining stuffing mix on top of the layer of squash.  Spread it out to the edges as best as possible.


Squash Casserole, add remaining squash.
Add the remaining squash mixture.


Squash Casserole, add the remaining dry stuffing.
Take the leftover stuffing mix and spread it out all across the top.


Squash Casserole, dot with butter.
Place thin slices of the butter all over the top of the dry stuffing mix.  It’s ready for the oven.


Squash Casserole, baking time and temp.
Place the dish in your preheated oven and let it bake for about 35-45 minutes.  You’ll want to start watching the top of the casserole as it nears the final baking time to be sure you don’t burn the topping.


Squash Casserole, remove from oven and let cool a bit.
The vegetables were already pretty well cooked when we placed the dish into the oven.  You’re just basically heating it all up so it’s not like there’s a real point to where it’s DONE.  Just don’t let the top burn and you’ll be good once it’s cooked for about half an hour.

Remove the dish from the oven and place it on some folded towels or a wire rack and let it cool a bit.


Squash Casserole recipe on Taste of Southern website.
Serve it up while it’s still good and warm and… ENJOY!


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Squash Casserole, serve and enjoy.

Squash Casserole Recipe

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 Servings 1x
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American


Follow our easy, step-by-step, photo illustrated instructions to make this very special Squash Casserole recipe. It’s a great way to use some of those summer crooked neck yellow squash and it’s so simple to put together. We’re using herb stuffing in this version and we’ve included a printable recipe as well.



  • 1 ½ lbs of Yellow Squash, sliced
  • 1 small Onion, sliced
  • 1 cup Carrots, grated
  • 1 can Cream of Chicken Soup
  • 1 8oz carton Sour Cream
  • 2 cups Pepperidge Farm Herb Stuffing
  • 2 Tablespoons Butter
  • 1 teaspoon Salt


Preheat oven to 350º

  1. Wash the carrots and squash under cold water.
  2. Remove ends from squash and from carrots, discard.
  3. Slice squash into 1/4 inch slices.
  4. Slice onion into small pieces.
  5. Grate the carrots, or slice thin.
  6. Place squash, and onions in a small saucepan.
  7. Add one teaspoon of salt.
  8. Place on stove top, over medium heat, and cook about 10 minutes, or until tender.
  9. Place one cup of the shredded carrots in a colander.
  10. Pour the cooked squash and onions into the colander, on top of the carrots.
  11. Let cool about 20 minutes.
  12. In a separate mixing bowl, add the cream of chicken soup.
  13. Add the sour cream.
  14. Add the stuffing mix, reserving about half a cup to place on top.
  15. Fold together until combined.
  16. Place half the dressing in the bottom of a large casserole dish.
  17. Add a layer of the squash mixture.
  18. Add the remaining dressing mixture and spread out evenly
  19. Add the remaining squash mixture and spread out evenly.
  20. Sprinkle the top with the reserved dry stuffing crumbs.
  21. Dot the top with butter.
  22. Bake at 350º for 35-45 minutes.
  23. Remove from oven and place on a folded towel. Let cool a bit before serving.
  24. Serve warm and Enjoy!


Some folks use Ritz type crackers instead of the Stuffing Mix. Some also use Mushroom Soup instead of Cream of Chicken. Experiment with the recipe and make it your own. Enjoy!

Keywords: Squash Casserole Recipe, stuffing mix, easy, southern recipes


Your Comments:  Are you a fan of Yellow Squash?  Do you grow your own?  Did your parents make you eat it as a kid and you still don’t like it?  I’d love to hear your stories and comments about our Squash Casserole Recipe.  It will only take you a minute or two to leave a note in the Comment section below.  Please know that all comments are moderated.  That just means that I personally read each and everyone before it’s approved for our family friendly site here on the Internet.  I also try to reply to as many comments as possible so be sure to check back for that.

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Be Blessed!!!


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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (7)

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  1. Thomas says:

    Going to make this casserole and have a question. Can I freeze this casserole in advance? Also, do I cook it first then freeze or freeze before cooking? Ok – that was two questions. Trying to get most of the cooking before the crowd arrives.

    • Steve Gordon says:

      Hi Thomas, I’ve never personally froze one of these, so can’t attest to how it will taste afterwards. However, you can freeze it, and you should cook it first then freeze it for best results. Do let us know how it turns out if you do this, I’d love to know. Thank you for your question, I hope you will visit with us again… real soon. Be Blessed!!! -Steve

      • Thomas says:

        Made the casserole and put it into the freezer until Thanksgiving. It came out great. Everyone loved it. Thanks for sharing this recipe.

  2. Charlie Moore says:

    Love your articles. Retired from the fire service where cooking needed to be simple, hardy & filling. I would love to find a pickled green tomato recipe. My grandmother made them but took the recipe with her when she passed on….I would really love to make some before I go to see her. Any help would be appreciated.

  3. Gina says:

    This sounds delicious and I will make it as soon as the weather cools down a bit. I will come back to let you know how mine turns out.

    I love your recipes and I always enjoy your newsletter. God bless.


  4. Elizabeth says:

    Your energy always impresses me! I don’t know which to try first – the squash casserole or the Southern green beans. They both look wonderful. Thanks:)

  5. Kathy says:

    Great recipe! I’m not good at eating my vegetables, but this is a great recipe and I love it! We add celery as well.

    thanks for the great recipe

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