Real Recipes From Real Home Cooks ®

summer squash casserole

★★★★★ 1
a recipe by
Elaine Bovender
Wilmington, NC

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
serves Makes a 9 X 13 baking dish
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For summer squash casserole

  • 3 lb
    summer squash
  • 1 sm
    onion, chopped
  • 1 can
    cream of chicken or cream of mushroom soup
  • 1 c
    mayonnaise (not salad dressing)
  • 1 lg
    egg, lightly beaten
  • 1 c
    shredded cheddar cheese, mild or sharp
  • 1 tsp
  • 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

  • 1
    Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with cooking spray, set aside.
  • 2
    Wash and slice summer squash and place into a large saucepan or dutch oven. Add onion and cover with water and bring to a boil. Reduce heat and simmer until just tender about 10 to15 minutes (not soft and mushy). Pour into a strainer and remove as much water as possible.
  • 3
    In a large bowl, mix together soup, mayonnaise, cheese, egg, and salt. Gently fold in squash and onion and spoon into prepared casserole dish.
  • 4
    In another bowl, combine stuffing mix with 1/2 cup melted butter. Sprinkle over squash mixture.
  • 5
    Cover with foil and bake for about 30 minutes and then remove foil. Continue to bake for about 10 to 15 minutes until topping is browned and casserole is bubbly. Serve as a side dish with your favorite meat dish.