Squash Casserole Recipe - The Mountain Kitchen (2024)

Squash casserole is an old southern recipe that can be found in many church cookbooks. It’s made with crookneck yellow squash, onions and carrots, nestled in a casserole dish with cream of chicken soup and sour cream and topped with crispy golden brown breadcrumbs.

Yes, squash casserole and I go way back. In fact, so far back that I don’t remember the first time my mama made it. All I know is that squash casserole has become a staple side dish during the holiday meals that she prepares to this day.

Mama used to grow squash in her garden and spend endless hours canning the harvest to enjoy all year round. She always made her squash casseroles with homegrown produce.

With all the deer on our mountain, there’s no way we could grow crookneck yellow squash (aka: summer squash). Although fresh is best, yellow squash can be found in the grocery store all year round. This makes squash casserole a great southern side dish for any holiday, potluck or get-togethers all year round. It feeds a crowd and it will disappear fast!

How To Make Squash Casserole

Preheat the oven to 375 degrees F. Grease a 9×13 casserole dish.

In a large skillet, add the squash, onions and about ½ cup of water. Cook over medium-high heat until tender; about 8 to 10 minutes.

Stir in the grated carrots. Cook for 2 minutes longer, then drain the vegetables in a mesh strainer; allow to cool slightly.

I make squash casserole a little differently than it is made traditionally. First, I do not mash up the squash into a pulp with the onions and carrots. This is how I was able to get David to eat squash casserole. He was not a fan of the texture of the original casserole recipe. This makes me very happy because now I can make this casserole and not have to worry about wasting food. There’s no way I can eat the whole casserole by myself!

Meanwhile, using a whisk blend together the cream of chicken soup and sour cream blend in a small, until well incorporated. Then combine with the squash mixture.

Another difference is that I make homemade cream of chicken condensed soup to use instead of the store-bought can, just because I like to avoid processed foods as much as possible. If you have never made homemade cream of chicken soup, it is so easy and you will not believe how good it is when you make it yourself.

If you decide to make the cream of chicken soup for the casserole, make it first and allow it to cool at least to room temperature, before adding it to the sour cream.

Toss the stuffing mix and melted butter together until well combined. Place half of the stuffing inside a greased casserole dish.

Pour the squash mixture over top of the stuffing, then top the squash mixture with the other half of the stuffing mixture.

Bake in the preheated oven for 30 minutes.

After 30 minutes, remove from the oven. Cool for about 5 to 10 minutes; serve warm.

This recipe would be perfect to serve at Easter. Your family will love it!