Summer Squash Casserole Recipe

squash casserole recipe
Squash Casserole. Diana Rattray
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: Serves 6
Ratings (22)

You can use zucchini or yellow summer squash to make this great-tasting squash casserole. This is an excellent side dish for a holiday meal.

What You'll Need

  • 2 pounds squash thickly sliced (7 cups)
  • 1/4 cup chopped onion
  • 1 10 3/4 ounce can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded carrot
  • 1/4 cup butter
  • 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)

How to Make It

  1. Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well.
  2. Combine soup and sour cream. Stir in shredded carrot.
  3. Fold in drained squash and onion.
  4. Melt butter; toss with stuffing mix.
  5. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2 to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
  6. Bake at 350 F until heated through, 25 to 30 minutes.