Summer Squash and Carrot Casserole

Total Time
Prep 10 mins
Cook 30 mins

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

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!


Most Helpful

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.

Treenickel August 26, 2003

This is really good. I had this recipe years and years ago....but lost it - I had been thinking about it recently. I was so glad when you mentioned it in a thread so that I could find it again. Thanks!

Mysterygirl August 24, 2003

Rich and buttery , I ate so much my tummy hurts ! I made this for our dinner vegetable dish and it was a HIT ! Even my DH , who hates zuchinni loved it . We will be having this again soon ! :)

Theresa P June 29, 2003

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