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Herbed Squash Casserole

Herbed Squash Casserole

Serves: 6

Hands On Time: 

Total Time: 


4 tablespoons ( 1/2 stick) unsalted butter
2 cups herb stuffing mix
1 cup grated sharp cheddar cheese, divided
2 cups grated zucchini
2 cups grated yellow squash
1 cup grated carrots
1 small onion, chopped
1 cup sour cream
Salt and freshly ground black pepper 


Heat oven to 350 degrees.

In 2-quart microwave-safe baking dish, melt the butter. Stir in the stuffing mix and 1/3 cup of the grated cheese. Reserve 1/2 cup of the stuffing mixture for the topping.

In a mixing bowl, combine the zucchini, yellow squash, carrots and onion. Stir in the sour cream and remaining cheese. Pour into the baking dish over the stuffing mixture; spread evenly. Sprinkle with the reserved stuffing mixture and bake for 40 to 45 minutes, until bubbly and lightly browned.

Serve warm. 


Per serving: 315 calories (percent of calories from fat, 63), 9 grams protein, 20 grams carbohydrates, 3 grams fiber, 23 grams fat (14 grams saturated), 58 milligrams cholesterol, 384 milligrams sodium.

About the recipe

This delicious herbed squash casserole boasts a vegetable medley, cheese, and herb stuffing for the ultimate casserole experience.

To save time, grate the vegetables in a food processor. A dash of hot sauce on the vegetables adds a little extra zip.

We used Pepperidge Farm Herbed Seasoned Stuffing for the herbed stuffing mix in this recipe. 

Recipe courtesy of Joan Demer.