Summer Squash Casserole

Meghan Matthews


Saddly, there is nothing low fat about this recipe, but it tastes SO GOOD! I had this for the first time when I was visiting a good friend of mine in Connecticut. I think between the two of us, we ate the whole dish!

★★★★★ 1 vote
30 Min
30 Min


6 c
yellow squash, sliced
1/4 c
onion, chopped
1 can(s)
cream of mushroom or cream of chicken soup
1 c
sour cream
8 oz
pepperidge farm herb stuffing or stove top
1/2 c
melted butter

How to Make Summer Squash Casserole


  • 1In a saucepan, cook squash and onion 5 minutes in boiling water and drain.
  • 2Combine soup and sour cream in a bowl.
  • 3Fold in squash and onion.
  • 4Combine stuffing and melted butter in a seperate bowl.
  • 5Spreak 1/2 of the stuffing mixture in bottom of casserole dish.
  • 6Spoon vegetable mixture on top
  • 7Sprinkle remaining stuffing mixture on top.
  • 8Bake at 350 for 30 minutes.
  • 9May add shredded carrots for color.

Printable Recipe Card

About Summer Squash Casserole

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy