Summer Squash Casserole

Summer Squash Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

Angela Hardesty


A yummy way to use up some of the yellow squash and zucchini from the garden or the local farmers market produce.

★★★★★ 1 vote
25 Min
35 Min


1 1/2 lb
yellow squash
1 lb
1 small
sweet onion, chopped
2 1/2 tsp
salt, divided
1 c
carrots, grated
8 oz
sour cream
1 pkg
(8 oz.) herb seasoned stuffing
1/2 c
butter, melted
1 can(s)
10.5 oz. cream of chicken soup

How to Make Summer Squash Casserole


  • 1Preheat oven to 350. Cut squash and zucchini in 1/4 inch thick rounds, place in a dutch oven. Add chopped onion, 2 tsp. salt and water to cover.Bring to a boil over med high heat and cook 5 mins. Drain well
  • 2Stir together carrot, sour cream, soup and 1/2 tsp. salt in a large bowl, fold in squash mixture.
  • 3Stir together stuffing and melted butter, spoon half the of the stuffing mixture into a lightly greased 13x9 baking dish. Put squash mixture over stuffing mixture and top with remaining stuffing.
    Bake for 30-35 mins or until golden and bubbly. Shield with aluminum foil after 20-25 mins to prevent excessive browning if necessary. Let it stand for 10 mins before serving. Enjoy!!

Printable Recipe Card

About Summer Squash Casserole