Summer Squash Casserole Recipe

Summer Squash Casserole Recipe

You can use zucchini or yellow summer squash to make this squash casserole.
Surprisingly good! One of my most requested dishes at potlucks.

Cook Time: 40 minutes
Total Time: 40 minutes

2 pounds squash thickly sliced (7 cups)
1/4 cup chopped onion
1 (10 3/4 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded carrot
1/4 cup butter
2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)


Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well.
Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion.
Melt butter; toss with stuffing mix.
Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2 to 2-quart size).
Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
Bake at 350° until heated through, 25 to 30 minutes.

Makes 6 servings.