summer squash casserole

Name: Summer Squash Casserole
Prep time: 30 min
Cook time: 30 min
Ingredients: 5 medium yellow summer squash, sliced 1/4" thick; 1/2 medium onion, sliced 1/4" thick; 1 medium carrot, shredded; 2 can(s) cream of mushroom soup; 2 cup(s) sour cream; 1/2 package(s) herb-seasoned stuffing (8 oz pkg); 1 cup(s) butter, melted

(1 RATING)

74 Pinches

Tracy Mendonca

Nottingham, NH

Updated on Oct 2, 2010

My Aunt Arleen gave my mother this recipe... it's definitely a family favorite! It's great for a cookout or as a side at Thanksgiving.

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prep time 30 Min

cook time 30 Min

method ---

yield

Ingredients

5 medium yellow summer squash, sliced 1/4" thick
1/2 medium onion, sliced 1/4" thick
1 medium carrot, shredded
2 cans cream of mushroom soup
2 cups sour cream
1/2 package herb-seasoned stuffing (8 oz pkg)
1 cup butter, melted

How To Make summer squash casserole

Step 1

In a saucepan, cook sliced squash and onion in boiling water for five minutes - NO LONGER. Drain.

Step 2

In a large bowl, combine soup, sour cream, and carrots. Fold in cooked squash and onions.
Step 3

In a medium bowl, combine the stuffing mix and the melted butter.
Step 4

Pour the squash mixture into a large casserole dish. Spread the stuffing mixture on top.
Step 5

Bake at 350 degrees for 30 minutes. Serve warm.
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