Squash Bake Recipe
Squash Bake Recipe photo by Taste of Home

Squash Bake Recipe

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Besides serving it at home, I have often carried this casserole to church dinners. It's a unique dish for any potluck table and has always been well-received. I most often serve it alongside chicken.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8-10 servings


  • 8 cups sliced yellow squash (about 2 pounds)
  • 1/2 cup chopped onion
  • 3/4 cup shredded carrots
  • 1/4 cup butter
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup sour cream
  • 2 cups herb stuffing croutons, divided

Nutritional Facts

1 serving (1 cup) equals 153 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 430 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.


  1. Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well.
  2. In a large skillet, saute onion and carrots in butter until tender.
  3. Combine onion and carrots with soup, sour cream and 1-1/2 cups croutons. Add squash and mix lightly. Spoon into a lightly greased 11-in. x 7-in. baking dish. Sprinkle with the remaining croutons.
  4. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 8-10 servings.
Originally published as Squash Bake in Reminisce Extra June 1993, p49

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Reviewed Jan. 2, 2014

"I used cream of celery soup to make this dish vegetarian. Will make again!"

Reviewed Jan. 22, 2011

"Very tasty dish. Easy & quick"

Reviewed Oct. 14, 2009

"I turned this side dish into an entree by substituting half the squash for chicken and sprinkling some bacon bits on top for extra flavor. It turned out to be the perfect hearty meal for a cold Fall day. I'll definitely make this again."

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