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Classic Squash Casserole with Cornbread Stuffing – Creamy, Comforting & Packed with Flavor

A cozy, Southern-inspired casserole with tender yellow squash, sweet onions, creamy sour cream, and a buttery, golden cornbread stuffing topping. Perfect for holidays, potlucks, or a comforting weeknight side! 🎉 Introduction This Squash Casserole with Cornbread Stuffing is an old-fashioned classic that never goes out of style. Tender yellow squash and sautéed onions are baked in a creamy sauce and topped with a savory cornbread stuffing crust that gets crispy and golden in the oven. Easy to make and packed with cozy flavors, it’s the perfect side for any meal—from Thanksgiving dinner to Sunday supper. 🥘✨
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🥒 Vegetables
  • 4 cups yellow squash sliced (or any summer squash/zucchini)
  • 1 medium onion diced (or shallots for a fancy twist)
🥘 Creamy Base
  • 1 cup sour cream
  • 4 tbsp butter divided: 2 tbsp for sautéing, 2 tbsp melted for stuffing mix
🧂 Stuffing
  • 1 package 6 oz cornbread stuffing mix (or herbed stuffing)
🫒 Oil & Seasoning
  • 1 tbsp olive oil
  • Salt & pepper to taste

Equipment

  • Large skillet
  • Large mixing bowl
  • 9x13-inch baking dish
  • Whisk & spatula
  • Measuring cups & spoons
  • Knife & cutting board

Method
 

Step 1: Sauté Squash & Onion
  1. Preheat oven to 350°F (175°C).
  2. In a large skillet, heat olive oil and 2 tbsp butter over medium heat.
  3. Add sliced squash and diced onion; season with salt and pepper.
  4. Cook until squash is tender and onions are translucent (~8–10 minutes).
  5. Remove from heat and let cool slightly.
Step 2: Mix Creamy Filling
  1. In a large mixing bowl, combine cooked squash mixture with sour cream; stir until evenly coated.
Step 3: Assemble Casserole
  1. Transfer squash mixture to a greased 9x13-inch baking dish.
  2. In a separate bowl, combine cornbread stuffing mix with 2 tbsp melted butter; mix until crumbs are lightly moistened.
  3. Sprinkle stuffing evenly over squash mixture.
Step 4: Bake
  1. Bake 30–35 minutes, until top is golden brown and casserole is bubbly.
  2. Let cool 5 minutes before serving.
Step 5: Serve
  1. Serve hot as a side for roasted chicken, grilled meats, or holiday spreads.

Notes

🥄 Variations
Extra Veggies: Add diced bell peppers or mushrooms.
Cheesy: Mix in ½ cup shredded cheddar or Swiss with the creamy filling.
Spicy: Add ½ tsp crushed red pepper flakes.
Herby: Add fresh thyme or parsley to the stuffing mix.
🧊 Storage & Reheating
Fridge: Store in an airtight container up to 4 days.
Reheat: Warm in oven at 325°F or microwave individual portions.
Freezer: Not recommended; texture may become watery after thawing.
❓ 10 FAQs
Can I use zucchini?
Yes—substitute all or part of the squash with zucchini.
Is fresh or boxed stuffing better?
Boxed cornbread stuffing is convenient, but homemade works too.
Can I add cheese?
Absolutely—cheddar or Parmesan is great.
Do I need to peel squash?
No—just wash and slice.
What if I don’t have sour cream?
Greek yogurt is a good substitute.
Can I make it ahead?
Yes—assemble and refrigerate up to 1 day; bake when ready.
Is it vegetarian?
Yes, if using vegetarian stuffing.
Can I skip butter?
Olive oil alone works, but butter adds flavor.
What goes well with it?
Roast chicken, pork chops, or holiday turkey.
How do I keep stuffing crispy?
Bake uncovered and broil last 2 minutes if needed.
🏁 Conclusion
This Old Fashioned Squash Casserole with Cornbread Stuffing is creamy, savory, and topped with a golden, buttery crunch—bringing classic Southern comfort to your table with every bite. 🥘💛