Summer Squash Casserole

Elaine Bovender


Here in the south, we love summer squash casserole and there are so many different recipes and ways to make it out there. This is just my way and my family has enjoyed it for years. I hope you do, too!


★★★★★ 1 vote

Makes a 9 X 13 baking dish
15 Min
30 Min


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2 lb
summer squash
1 small
onion, chopped
salt and pepper to taste
1 Tbsp
butter, melted
1 can(s)
cream of chicken soup, 10 3/4 ounce size
1 can(s)
cream of mushroom soup, 10 3/4 ounce size
8 oz
package sour cream
1 medium
carrot, grated (optional)
1/2 c
butter, melted
1 pkg
seasoned stuffing mix, 8 ounce size ( i use pepperidge farm in the blue bag)

How to Make Summer Squash Casserole


  • 1Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with cooking spray, set aside.
  • 2Wash and slice summer squash and place into a large saucepan or dutch oven. Add onion and cover with water with about 1 teaspoon of salt and bring to a boil. Reduce heat and simmer until just tender (not soft and mushy). Pour into a strainer and remove as much water as possible.
  • 3In a large bowl, mix together soups, 1 tablespoon melted butter, sour cream, salt and pepper, and grated carrot. Gently fold in squash and onion and set aside.
  • 4In another bowl, combine stuffing mix with 1/2 cup melted butter. Fold about 1/3 to 1/2 of the stuffing mixture into the squash mixture. Spoon into prepared baking dish. Top with remaining stuffing mixture.
  • 5Bake for about 20 to 30 minutes or until topping is browned and bubbly. Serve as a side dish with your favorite meat dish.

Printable Recipe Card

About Summer Squash Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian

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