Summer Squash Casserole
![photo by Tona C.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/40/61/72/picUHRGnx.jpg)
photo by Tona C.
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pie.png)
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
- 6 cups summer squash, cubed
- 1⁄4 cup onion, chopped
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded carrot
- 1 (8 ounce) package herb seasoned stuffing mix
- 1⁄2 cup butter or 1/2 cup margarine, melted
directions
- In saucepan, cook cubed squash and onion in boiling salted water for 5 minutes; drain.
- Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion.
- Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom of 9x13 baking dish.
- Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables.
- Bake in 350 degree oven for 25-30 minutes or until heated through.
- OPTIONAL: Brown 6 pork chops in skillet. Then transfer to baking dish. Add the Summer Squash Casserole layers as indicated above and bake.
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
Tona C.
Moberly, Missouri