summer squash casserole

Name: Summer Squash Casserole
Prep time: 25 min
Cook time: 35 min
Yield: 8
Ingredients: 1 1/2 pound(s) yellow squash; 1 pound(s) zucchini; 1 small sweet onion, chopped; 2 1/2 teaspoon(s) salt, divided; 1 cup(s) carrots, grated; 8 ounce(s) sour cream; 1 package(s) (8 oz.) herb seasoned stuffing; 1/2 cup(s) butter, melted; 1 can(s) 10.5 oz. cream of chicken soup

(1 RATING)

77 Pinches

Angela Hardesty

Colorado Springs, CO

Updated on Aug 5, 2012

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

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prep time 25 Min

cook time 35 Min

method Bake

yield 8 serving(s)

Ingredients

1 1/2 pounds yellow squash
1 pound zucchini
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup carrots, grated
8 ounces sour cream
1 package (8 oz.) herb seasoned stuffing
1/2 cup butter, melted
1 can 10.5 oz. cream of chicken soup

How To Make summer squash casserole

Step 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

Step 2

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