Summer Squash Casserole Recipe

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Summer Squash Casserole

Club Recipes


This recipe was prepared by Jane Swafford for our September 2013 meeting.

★★★★★ 1 vote


2 c
yellow squash, cooked, drained well and mashed
1 can(s)
cream of chicken soup
2 medium
carrots, grated
1 medium
onion, chopped
1 c
dairy sour cream
1 pkg
pepperidge farm corn bread stuffing
1 stick
salt and pepper to taste


1Melt margarine, mix with stuffing. Put 1/3 stuffing in bottom of baking dish. Mix together squash, soup, carrots, onion, sour cream, salt and pepper; pour over stuffing mix. Top with remaining stuffing crumbs and bake at 350 degrees for 30 minutes.

About this Recipe

Course/Dish: Vegetables