Summer Squash Casserole

READY IN: 55mins
SERVES: 8-10


  • 6
    medium zucchini (about 7 cups) or 6 medium summer squash, halved lengthwise and cut into 3/8-inch slices (about 7 cups)
  • 14
    cup chopped onion
  • 1
    (10 3/4 ounce) can cream of onion soup (or cream of mushroom soup)
  • 1
    (8 ounce) carton sour cream
  • 1
    cup shredded carrot
  • 14
    cup butter, melted


  • In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
  • In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
  • Fold in the zucchini mixture; set aside.
  • In a smaller bowl, toss the stiffing mix and melted butter.
  • Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
  • Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
  • Bake, uncovered, at 350° for 25-30 minutes or until heated through.