Calico Squash Casserole
Submitted by lagan
Southern-style squash casserole with tender yellow squash, zucchini, crunchy water chestnuts, and a buttery herb stuffing topping. A church supper classic that never goes out of style.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minY’all, this is the squash casserole that shows up to every potluck supper south of the Mason-Dixon line, and for good reason.
Tender yellow summer squash and zucchini get simmered until just soft, then folded together with sauteed onions, green pepper, cream of chicken soup, crunchy water chestnuts, and a dollop of yogurt for tang. Grated carrot and chopped pimentos add those signature pops of color.
The whole thing gets spooned into a baking dish, crowned with buttery herb stuffing crumbles, and baked until bubbly and golden on top.
It’s comfort food with a crunch, and it pairs with just about anything from fried chicken to baked ham.
Kitchen Tips
- Don’t overcook the squash in the first step. You want it just tender, not mushy, since it’ll cook more in the oven.
- Drain the squash well after simmering. Too much liquid makes a soggy casserole.
- Reserve that one-third cup of stuffing mix for the top. That crispy layer is what makes this dish sing.
- Swap cream of mushroom soup if you want to skip the chicken.
Ingredients
Directions
Combine first 3 ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 8 minutes or until squash is just tender.
Drain and set aside. Sauté onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.
Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve ⅓ cup mixture.
Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish .
Sprinkle with reserved stuffing mixture. Bake at 350℉ (180℃) for 30 minutes or until casserole is thoroughly heated.
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