Summer Squash Casserole Recipe

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Summer Squash Casserole

Angela Hardesty

By
@Angielo

A yummy way to use up some of the yellow squash and zucchini from the garden or the local farmers market produce.


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Serves:

8

Prep:

25 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 1/2 lb
yellow squash
1 lb
zucchini
1 small
sweet onion, chopped
2 1/2 tsp
salt, divided
1 c
carrots, grated
8 oz
sour cream
1 pkg
(8 oz.) herb seasoned stuffing
1/2 c
butter, melted
1 can(s)
10.5 oz. cream of chicken soup

Directions Step-By-Step

1
Preheat oven to 350. Cut squash and zucchini in 1/4 inch thick rounds, place in a dutch oven. Add chopped onion, 2 tsp. salt and water to cover.Bring to a boil over med high heat and cook 5 mins. Drain well
2
Stir together carrot, sour cream, soup and 1/2 tsp. salt in a large bowl, fold in squash mixture.
3
Stir together stuffing and melted butter, spoon half the of the stuffing mixture into a lightly greased 13x9 baking dish. Put squash mixture over stuffing mixture and top with remaining stuffing.
Bake for 30-35 mins or until golden and bubbly. Shield with aluminum foil after 20-25 mins to prevent excessive browning if necessary. Let it stand for 10 mins before serving. Enjoy!!

About this Recipe