Summer Squash and Carrot Casserole

READY IN: 40mins
Recipe by Kree6528

A delicious, summery casserole that my mother has been making for years!

Top Review by Treenickel

This was very rich and got great reviews at my house. For added color I used 4 c. yellow squash and 2 c. zucchini. This turned out really pretty with the orange of the carrots. Just a personal preference, but i think I almost like it better without the stuffing. It was too hot to light the oven so I cooked this in the microwave and it turned out fine.

Ingredients Nutrition


  1. Cook squash and onion in boiling, salted water for 5 minutes; drain.
  2. Combine soup and sour cream; stir in carrots.
  3. Fold in squash and onion.
  4. Combine stuffing and butter.
  5. Spread half of stuffing in bottom of 9x13-inch pan.
  6. Spoon squash mixture on top of stuffing.
  7. Sprinkle remaining stuffing over top.
  8. Bake at 350 degrees, uncovered, for 25-30 minutes.
  9. Note: Can easily be made ahead and served later!

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