Squash Casserole

What a beautiful, large, six-serving casserole!

Perfect for a Thanksgiving table, right?


I had some leftovers and decided to make the cutest casserole EVER. No Carnation milk was harmed in the making of this casserole; it is merely there for scale.

So, casserole haters: Please don’t hate.

This is the one casserole in my repertoire that still relies on cream of x soup. I’m sorry. Could I recreate it without it? Yep. Would my mother disown me at every holiday? Yep. (Why every holiday? She’d have me back and hope I wouldn’t try it again. Being stubborn, I would.) Plus, we only eat this two or three times a year, so I think it’s okay. And, I’ve started using all natural organic free range shade grown cream of portobella soup with fairy dust from a carton. Yeah?

Anyway, this recipe comes from a fondly remembered great-aunt. I have cut down the butter and swapped the soup, but the flavor is mostly the same. Actually, the biggest change is due to Pepperidge Farm screwing up the Herb Stuffing (blue bag!). This year mine seemed nearly herbless. I don’t know if this was a one-time fluke or if PF is just trying to ruin Thanksgiving for me forever (okay, I exaggerate, but this casserole is a Big Deal for Mom and me).

If you use the Trader Joe’s carton of soup, this makes enough for oneĀ  casserole plus one li’l teeny casserole. That of course is optional, and you can just eat the leftover filling with a spoon. Not that I’d ever do that or anything. *wink* I use an odd-sized dish for mine; I’d recommend something smaller than a 9×13 but a shade larger than an 8×8. A 9×13 will be fine if that’s what you have; just shorten the cooking time and keep an eye on it.

Squash Casserole

1 bag frozen yellow squash or 5-6 fresh yellow squash, depending on size

1 container cream of mushroom soup (Campbell’s cans are smaller than the Trader Joe boxes and will yield a slightly smaller casserole – I do recommend Trader Joe’s Cream of Portabella)

1 small bag herb stuffing (I use Pepperidge Farm because that’s what my aunt used)

1 small yellow onion, diced

1 tablespoon butter

2 tablespoons butter (yes, there’s a reason for this)

2 tablespoons chopped pimientos

1 cup sour cream


1. Wash and slice squash if using fresh. Boil until tender. If using frozen, simply boil until squash reaches desired tenderness. Drain.

2. While squash is cooking, cook onion in one tablespoon butter.

3. Mix soup, squash, pimiento, sour cream, onion, and one cup of stuffing mix in large bowl.

4. Melt two tablespoons butter in same skillet where you cooked onion. Pour two cups of stuffing into melted butter and stir to coat.

5. Put casserole mixture into baking dish and top with buttered stuffing. You can refrigerate the casserole at this point until it’s time for dinner, or you can bake it at 350 degrees for 25-30 minutes . It lasts a while and keeps and reheats well.

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