Squash Casserole Recipe with Cream of Chicken Soup
This easy squash casserole recipe with cream of chicken soup creates the perfect combination of a tasty squash mixture and stuffing mix…
This easy squash casserole recipe is the perfect side dish for summer months or, really, any time of year. It’s a great accompaniment for any camping or holiday meal the whole family will enjoy.
You can also easily transform it into a one-dish meal by adding cooked chicken or turkey to the yummy squash mix before baking. Or, simply serve it with a rotisserie chicken you pick up from the grocery store.
RVers can also make this dish in advance! It heats up well and can even be frozen. All in all, this old-fashioned squash casserole is a great addition to any RVer’s healthy recipes.
(PSST! Make it vegetarian by swapping cream of chicken for cream of mushroom soup!)
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Some Quick Tips
You don’t need to be a seasoned home cook to get this easy casserole recipe right. Anybody can make this yummy dish, but we have a few quick tips to make the most of it.
- Make your camping trip easier by making this great recipe in advance and either refrigerating it for up to 3 days or freezing it. It reheats well! If freezing, the sour cream will separate a bit, but it doesn’t affect the flavor. Just be sure to store it in an airtight container.
- Be sure to drain the sauteed squash and onions well for this casserole to set properly. You may wish to even pat them with paper towels before mixing them with the other ingredients.
- Most RV ovens will fit a 9×13 casserole dish. However, if yours doesn’t, simply halve the recipe or cook it in a smaller casserole dish in two batches.
- Easily make this side dish a main dish by adding cooked chicken or turkey to the squash mix before baking.
- Have picky eaters in the family? Most parents are in for a real surprise when their kids gobble down this tender squash casserole. But, if they need a bit more convincing, you can add cheddar cheese or parmesan cheese to the top to make cheesy squash casserole. Melted cheese is the perfect way to disguise veggies!
- Don’t have condensed cream of chicken soup or wish to make it vegetarian? Cream of mushroom soup works just as well. You can also swap yellow squash for zucchini.
Alrighty, that’s all the tips for today! Let’s get straight to the full recipe card…
Squash Casserole Recipe with Cream of Chicken Soup
Squash Casserole Recipe with Cream of Chicken Soup
Course: SidesDifficulty: Easy8
servings20
minutes40
minutes180
kcalEnjoy fresh yellow summer squash in a casserole the whole family will love! This easy recipe makes a great side for any dish, or add cooked chicken to make it a one-pan meal.
PSST! Make it vegetarian by swapping cream of chicken for cream of mushroom soup.
Ingredients
1-1/2 lbs 1-1/2 yellow summer squash, sliced and quartered
1 1 small onion, chopped
1 1 carrot, grated
10.75 oz 10.75 Campbells Healthy Request condensed cream of chicken soup
8 oz 8 low-fat sour cream (1 cup)
1/2 cup 1/2 butter, melted
8 oz 8 herb-seasoned stuffing mix or croutons (1 cup)
Directions
- Preheat oven to 350 degrees F.
- Sautee squash and onions until tender. Drain WELL.
- Combine squash, onions, sour cream, grated carrot, and cream of chicken in a bowl and stir. Set aside.
- In another bowl, stir the melted butter into the stuffing mix. Pour half of the mix into the bottom of a 9×13 casserole dish. Pour the squash mixture next, and then top with the rest of the stuffing mix.
- Bake for 30 minutes, until golden brown and bubbly.
Equipment
9×13 in Casserole Dish (3 Qt)Add to Cart
Collapsible Bowl SetOrder These Nifty Bowls
Notes
- You can make this casserole ahead of time as it heats up well. It will last in the fridge for up to 3 days. You can also freeze it. The sour cream will separate a bit with freezing, but it really doesn’t affect the flavor of the dish.
- Add cooked chicken or turkey to the casserole before baking to make a one-dish dinner! Or make it vegetarian by swapping cream of chicken for cream of mushroom soup.
- Most RV ovens can fit a 9×13 casserole dish, but double-check that yours can if you plan to make this dish in your RV. If not, simply halve the recipe or bake it in two batches.
Nutrition Facts
- Serving: 1g
- Calories: 176kcal
- Carbohydrates: 7.9g
- Protein: 2g
- Fat: 15.7g
- Saturated Fat: 9.6g
- Cholesterol: 43mg
- Sodium: 230mg
- Potassium: 378mg
- Fiber: 1g
- Sugar: 3.1g
- Calcium: 49mg
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