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 vote
Serves:
8
Prep:
25 Min
Cook:
35 Min
Method:
Bake
Ingredients
- 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
- 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!!
About Summer Squash Casserole
Course/Dish: Vegetables, Side Casseroles
