Community Pick
Zucchini and Summer Squash Casserole
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 tablespoons butter
- 1 lb zucchini, sliced
- 1 lb yellow squash, sliced
- salt & freshly ground black pepper
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (8 ounce) carton sour cream
- 1 (7 ounce) can sliced button mushrooms, drained
- 1⁄2 cup butter or 1/2 cup margarine, melted
- 1 (8 ounce) package herb seasoned stuffing mix
- 1 large onion, chopped
directions
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 inch baking dish or casserole and set aside.
- In a large skillet, heat 2 tablespoons butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
- Add the condensed soup, sour cream, and mushrooms, mixing well.
- In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
- Layer the squash mixture over the stuffing mix.
- Cover with the remaining stuffing mix.
- Bake uncovered at 350 degrees F for 30-35 minutes, or until topping is golden brown and casserole is bubbly.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com