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    You are in: Home / Recipes / Zucchini and Summer Squash Casserole Recipe
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    Zucchini and Summer Squash Casserole

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sue Lau's Note:

    A great summertime casserole using yellow squash and zucchini. But if the little zucchini buggers are taking over your house, it's o.k. to use all zucchini in this recipe! :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease a 9 x 13 inch baking dish or casserole and set aside.
    3. 3
      In a large skillet, heat 2 tbsp.
    4. 4
      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.
    5. 5
      Add the condensed soup, sour cream, and mushrooms, mixing well.
    6. 6
      In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
    7. 7
      Layer the squash mixture over the stuffing mix.
    8. 8
      Cover with the remaining stuffing mix.
    9. 9
      Bake uncovered at 350 degrees F.
    10. 10
      for 30-35 minutes, or until topping is golden brown and casserole is bubbly.

    Ratings & Reviews:

    • on June 02, 2002

      55

      This was great!! There was an omission of how much onion but all good cooks can wing it

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2013

      55

      One word, YUMMY! This is the best ever! I forgot to salt and pepper but it was still awesome. I could have eaten all of it but after my weightless surgery, I could only eat a small serving. I didn't change the recipe because it is perfect as is!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2011

      55

      Even the non-veggie eating son loved this. I only had yellow squash and no mushrooms. Steamed for few minutes instead of cooking them up with butter. I also used fat free soup mix and low fat sour cream. Mixed everything together and threw in the pan. Will be using this recipe again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

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    Nutritional Facts for Zucchini and Summer Squash Casserole

    Serving Size: 1 (255 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 477.8
     
    Calories from Fat 286
    59%
    Total Fat 31.8 g
    48%
    Saturated Fat 18.0 g
    90%
    Cholesterol 76.0 mg
    25%
    Sodium 1102.3 mg
    45%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 3.2 g
    13%
    Sugars 9.7 g
    39%
    Protein 9.3 g
    18%

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