Summer Squash Casserole
By
Angela Hardesty
@Angielo
1
A yummy way to use up some of the yellow squash and zucchini from the garden or the local farmers market produce.
Rating:
★★★★★ 1 vote5
Serves:
8
Prep:
25 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
1 1/2 lbyellow squash
-
1 lbzucchini
-
1 smallsweet onion, chopped
-
2 1/2 tspsalt, divided
-
1 ccarrots, grated
-
8 ozsour cream
-
1 pkg(8 oz.) herb seasoned stuffing
-
1/2 cbutter, melted
-
1 can(s)10.5 oz. cream of chicken soup
How to Make Summer Squash Casserole
- Preheat 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
- Stir together carrot, sour cream, soup and 1/2 tsp. salt in a large bowl, fold in squash mixture.
- Stir 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!!
About Summer Squash Casserole
Course/Dish: Vegetables Side Casseroles
