Squash Casserole

Squash Casserole Recipe

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Traci Coleman

By
@TraciB70

For squash fanatics only! I love any kind of squash you can give me, so this casserole is just divine in my book!


From the Southern Living Comfort Food cook booklet with a couple of minor changes to suit my own peferences.

Rating:

★★★★★ 1 vote

Comments:
Prep:
20 Min
Cook:
35 Min

Ingredients

  • 1 1/2 lb
    yellow squash, cut into slices
  • 1 lb
    zucchini, cut into slices
  • 1
    small sweet onion, chopped
  • 1 c
    grated carrots
  • 1 can(s)
    cream of mushroom soup (or cream of chicken, if you prefer)
  • 1
    8 oz container sour cream
  • 1 to 2
    8 oz can sliced water chestnuts, drained (you could use just 1 can; i prefer 2)
  • 1
    8 oz package herb-seasoned stuffing
  • 1/2 c
    butter, melted
  • ·
    salt

How to Make Squash Casserole

Step-by-Step

  1. Preheat oven to 350. Place squash, suchinni, onion and about 2 tsp salt in pan with water to cover. Bring to a boil over medium-high heat and cook 5 minutes. Drain well.
  2. Stir together carrots, soup, sour cream and water chestnuts. Add additional salt to taste (about 1/2 tsp) in large bowl. Gently fold the cooked squash into the mixture.
  3. Stir together the stuffing and melted butter. Spoon half of the stuffing into a lightly greased 13x9 baking dish. Spoon squash mixture over the stuffing; top with remaining stuffing.
  4. Bake at 350 for 30-35 minutes or until bubbly and golden brown. May need to cover with aluminum foil after the first 20 minutes of cooking to avoid over-browning. Let stand about 10 minutes before serving.

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