This creamy country squash casserole recipe features squash, bell pepper, and onion, with flavor and texture from cornbread stuffing mix and sour cream.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
203 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until top is browned, about 30 minutes.
Step 2
Preheat the oven to 300 degrees F (150 degrees C). Grease a 7x7-inch casserole dish.
Step 3
Melt butter in a large skillet over medium heat. Add zucchini, squash, bell pepper, onion, and chicken broth; bring to a simmer and cook until vegetables softened, about 10 minutes. Add more broth to keep mixture moist if needed.
Step 4
Off heat, stir condensed soup, ¾ stuffing mix, and sour cream into vegetables until well combined; transfer to the prepared dish. Sprinkle remaining ¼ stuffing mix over top.
Ingredients
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup