Summer Squash Casserole

Amy Herald


I've never liked yellow squash, even breaded and fried, but then I tried this recipe and I love it! Also, my husband and best friend who wont touch a vegetable to save their lives love this stuff! Its wonderful.

★★★★★ 1 vote
15 Min
25 Min


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2 medium
yellow squash
1 small
onion, chopped
1/4 tsp
1/8 tsp
ground pepper
1 can(s)
cream of chicken soup
1/4 c
sour cream
1 c
pepperidge farm stuffing mix (blue bag)
1 pkg
(8 oz.) shredded mild cheddar cheese
1/2 stick
butter, melted

How to Make Summer Squash Casserole


  • 1Peel and slice squash. parboil squash and onion for about 5 minutes, until slightly softened but not mushy. Drain.
  • 2Layer squash and onion in the bottom of a sprayed 2 quart casserole. Sprinkle with salt and pepper, set aside.
  • 3heat one can of undiluted cream of chicken soup and sour cream in a small sauce pan until smooth and thoroughly blended. Spread soup mixture over squash.
  • 4Sprinkle bread crumbs over soup mixture.
  • 5Sprinkle cheese over bread crumbs.
  • 6drizzle melted butter over the top and bake at 350 for 25-30 minutes or until warmed through and cheese is nicely melted.

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About Summer Squash Casserole

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