Summer Squash Casserole

"From BHG."
 
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Summer Squash Casserole created by Carolina Gal
Ready In:
55mins
Ingredients:
7
Serves:
8-10
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ingredients

  • 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
  • 2 cups herb seasoned stuffing mix
  • 14 cup butter, melted
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directions

  • 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.

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  1. True Texas
    Made this great dish since the early '80's. Yes, I'm that old. And I love it. Even my very, very picky husband loves it, sour cream and all.
     
  2. teriw
    TASTY! Thanks for sharing. Used a mixture of both zucchini and squash. Also used cream of chicken soup. I really liked the stuffing topping. Think it added great flavor and a little crunch. Recommend covering with foil after about 20 minutes. Could be served with just about anything. Very versatile.
     
  3. Carolina Gal
    Summer Squash Casserole Created by Carolina Gal
  4. Carolina Gal
    This is a Great recipe. As written a little bland, but nothing a clove of Garlic & pepper and a tad of fresh parmesan cheese could not cured. This was a BIG hit and So easy to do ahead and have on the table. It is a Keeper for me.
     
  5. Jean R
    I grew up eating this cassserole. It's a good way to serve squash to children. I use cream of chicken soup in mine. Thanks for posting!
     

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