Summer Squash Casserole

Summer Squash Casserole Recipe

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Angela Hardesty

By
@Angielo

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

Rating:

★★★★★ 1 vote

Serves:
8
Prep:
25 Min
Cook:
35 Min
Method:
Bake

Ingredients

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1 1/2 lb
yellow squash
1 lb
zucchini
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

Step-by-Step

  • 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!!

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