Squash Casserole | Braum's

Squash Casserole


  • 2 lbs. yellow squash, sliced
  • 1/2 cup onion, chopped
  • 1 can cream of chicken soup
  • 1 cup carrots, shredded
  • 1 cup Braum’s Sour Cream
  • 6 oz. pkg. herb seasoned stuffing mix
  • 1/2 cup Braum’s Butter or Margarine, melted
  • 3 cups Braum’s Shredded Cheddar Cheese
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Combine squash and onion in a large saucepan. Cover with water (add salt and pepper if desired). Cook 5-10 minutes or until tender. Drain well and mash.
  3. Combine soup, sour cream, and carrots in large bowl. Add squash and onion. Combine stuffing mix with butter and spread half on bottom of a 10×10 casserole dish coated with cooking spray.
  4. Cover with half of the squash mixture and half of the shredded cheddar cheese. Repeat layering reserving some stuffing mixture to sprinkle on top.
  5. Bake at 350 degrees for 45 minutes or until heated through.