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


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.

About this Recipe

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