Summer Squash Casserole

Summer Squash Casserole

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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


  1. 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
  2. Stir together carrot, sour cream, soup and 1/2 tsp. salt in a large bowl, fold in squash mixture.
  3. 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!!

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