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Squash Casserole

Creamy savory summer squash casserole with a buttery cornbread dressing topping is comfort food at it’s finest!

To our family, this IS Squash Casserole.  We love it.  Every occasion where it’s invited to the table is a good day. 

Today it was invited to my Annual Thanksgiving Luncheon at the office. 

It was one of over 30 glorious dishes, all homemade, with love, by my second family. 

We are blessed.

Summer Squash Casserole
Summer Squash Casserole

The Casserole Ingredients

Even though the key ingredient is yellow ‘summer’ squash…this dish is always on our November Thanksgiving table.  The fresh summer squash is what makes it special.  I’ve ever so slightly adapted Squash Casserole III over the years.

Summer Squash Casserole

Grated carrot, diced onion (which I microwave for a couple minutes to take the edge off), sour cream, cream of chicken soup, and our ‘house-adds’ …a little mayo, grated cheese, and fresh cracked pepper (and I omit the pimiento strips).  The squash below is added to the ingredients above.

Summer Squash Casserole
Summer Squash Casserole

While squash is the signature ingredient, in true casserole fashion, the cornbread dressing-butter topping is quite special.  Layered in a buttered casserole…dressing, squash mixture, dressing, squash mixture, lots more dressing.  Bake at 350 for 30 minutes.  Let stand as long as you can stand it…then just get happy.  This casserole has the right level of yum combined with the freshness of the squash and the slight crunch of carrot.

Summer Squash Casserole

Outtake photo…

Summer Squash Casserole

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All my best,
xo Libby

Summer Squash Casserole

Summer Squash Casserole {a Thanksgiving Favorite}

Libby with Lemony Thyme
5 from 2 votes
Course Casserole


  • 4 cups fresh cooked summer squash (about 4-lbs)
  • 2 medium carrots grated
  • 1 medium onion finely chopped and microwaved for 2 minutes
  • 1 10 3/4 oz. can cream of chicken soup
  • 1 8- ounce sour cream
  • 1/4 cup mayo
  • 1/2 cup grated cheese
  • 1/2 tsp. freshly cracked pepper
  • 1 stick butter melted
  • 1 8 oz package Pepperidge Farm cornbread dressing mix


  • Preheat oven to 350 degrees.
  • Cook squash until fork tender, then mash and drain well. Mix with carrots, onion, soup, sour cream, mayo, cheese, and pepper.
  • Toss melted butter with dressing.
  • Spread a thin layer of dressing in a buttered 9×13 casserole dish or equivalent. Alternate layers of squash mixture and dressing mixture, ending with a thick layer of dressing mixture on top.
  • Bake at 350 degrees for 30 minutes. Allow to sit 5 minutes before serving.