Squash Casserole

Squash  Casserole


(3 votes) 3 3

This cheesy bake has it all: squash, cornbread, cheese and walnuts. Perfect for your Thanksgiving table.

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Serving Size / Yield

1 Casserole


  • 5 or 6 yellow squash, cooked and drained (save the water)
  • 1 pkg. cornbread stuffing
  • 2 celery stalks, chopped
  • 1/2 small onion, chopped
  • 2 Tbs. butter
  • 2 large eggs, beaten
  • 1 C. mild Cheddar Cheese, grated
  • 1 10 3/4 oz. can cream of mushroom soup
  • 1 C. chicken broth
  • 1/4 C. walnuts, chopped

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Mash squash with a potato masher and combine with stuffing mix, adding remaining squash water if mixture is too dry. Sauté the celery and onion in butter until tender. Stir into squash mixture along with eggs and grated cheese. Stir in mushroom soup. If dry, add a little more water. Add broth and walnuts. Pour into a greased 8-inch square baking dish. Bake at 350 degrees for 30 minutes.

Yield: 6 servings

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