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


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

Printable Recipe Card

About Summer Squash Casserole

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

Show 3 Comments & Reviews

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