Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

country squash and corn casserole

jeanneben avatar
Recipe by
Jeanne Benavidez
@jeanneben
Odessa, TX

There are so many squash casserole recipes and I have tried a lot of them. I have combined a few ideas from a few different ones and came up with this version. Since I recently processed 100 pounds of Hatch, New Mexico hot green chile peppers for cooking and making hot sauce, I have plenty. So, I even made this recipe and added some of the diced peppers. It was great! Being from West Texas, we cook a LOT with peppers, lol.

yield 8 - 10
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For country squash and corn casserole

  • 4 c
    yellow squash or zucchini, sliced or diced
  • 2 stick
    melted butter, divided
  • 1 md
    onion, chopped
  • 1 can
    cream of chicken soup
  • 16 oz
    sour cream
  • 1 can
    (15 oz) whole-kernel corn, drained
  • 1 pkg
    (6 oz) chicken or herb flavored stuffing mix
  • 1/2 tsp
    salt
  • 1 tsp
    black pepper
  • 1 c
    shredded cheddar cheese (or your favorite)

How To Make country squash and corn casserole

  • 1
    Cook squash and onions (in a sauce pan with a little water) until tender. Drain and season with 1 stick of butter and salt and pepper to taste.
  • 2
    Mix everything, except the dressing/stuffing mix and shredded cheese, in a large bowl.
  • 3
    Put the stuffing/dressing mix into a separate bowl and add the other stick of melted butter. Stir well to combine.
  • 4
    Add stuffing mixture into the squash/onion mixture. Mix well.
  • 5
    Pour this mixture into a 9” x 13” baking dish (sprayed with non-stick cooking spray) and sprinkle shredded cheddar cheese evenly over the top of the casserole.
  • 6
    Bake in 375°F oven for 30 to 45 minutes.
  • 7
    **This can be divided into 2 smaller baking dishes before cooking and one can be frozen.
  • 8
    OPTIONAL: Add 1 or 2 , roasted, peeled and diced Hatch green chili peppers to mixture for an extra ‘kick’. If you don't have fresh chilies, use a 4 oz can of diced chili peppers, hot or mild.
  • 9
    COOK’S NOTES: If using small, young squash, you can just slice them because they are tender. If using larger, older squash, I remove the seeds and dice them because they tend to be a little tougher.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT