Summer Squash Casserole

Summer Squash Casserole Recipe

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Tracy Mendonca


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.

★★★★★ 1 vote
30 Min
30 Min


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 c
sour cream
1/2 pkg
herb-seasoned stuffing (8 oz pkg)
1 c
butter, melted


1In a saucepan, cook sliced squash and onion in boiling water for five minutes - NO LONGER. Drain.
2In a large bowl, combine soup, sour cream, and carrots. Fold in cooked squash and onions.
3In a medium bowl, combine the stuffing mix and the melted butter.
4Pour the squash mixture into a large casserole dish. Spread the stuffing mixture on top.
5Bake at 350 degrees for 30 minutes. Serve warm.

About Summer Squash Casserole

Course/Dish: Vegetables, Side Casseroles