Show Subscription Form




Summer Squash Casserole Recipe
Summer Squash Casserole Recipe photo by Taste of Home

Summer Squash Casserole Recipe

Publisher Photo
This fresh-tasting side dish is excellent with any meat. It was a popular part of the meal served at the August wedding of our son James and his bride, Margret.—Carole Davis, Keene, New Hampshire
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:26-30 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 26-30 servings

Ingredients

  • 18 cups sliced zucchini or yellow summer squash (about 6 pounds)
  • 6 medium carrots, shredded
  • 3 medium onions, chopped
  • 1-1/2 cups butter, divided
  • 3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3 cups (24 ounces) sour cream
  • 3 packages (8 ounces each) crushed stuffing mix

Nutritional Facts

1 serving (1/2 cup) equals 188 calories, 14 g fat (9 g saturated fat), 41 mg cholesterol, 326 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture.
  2. Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through. Yield: 26-30 servings.
Tip: Assemble casserole, cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
Originally published as Summer Squash Casserole in Down the Aisle Country-Style 2000, p35

Nutritional Facts

1 serving (1/2 cup) equals 188 calories, 14 g fat (9 g saturated fat), 41 mg cholesterol, 326 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Summer Squash Casserole

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 17, 2014

"My family loves zucchini so we plant a garden full. We are always on the lookout for new recipes. This one was an instant winner. I love how it incorporates summer squash and carrots and no added salt. Easy to make and easy to make ahead."

MY REVIEW
Reviewed Aug. 3, 2014

"This's is a great recipe to use summer's bounty for! I wanted to cut this down to 1/3 of a recipe, but forgot & only halved the carrots & onion, so my batch had more other veggies than intended, but it was really pretty & really tasty! I used about 1/2 zucchini & 1/2 yellow squash. I also sprinkle just a few crushed Ritz crackers on the tip before baking, just as a visual thing."

MY REVIEW
Reviewed May. 24, 2013

"Perfect for potlucks. 1/3 does nicely for hungry 8."

MY REVIEW
Reviewed Dec. 23, 2011

"Made this for a potluck lunch at work and it was a huge hit! I got lots of requests for the recipe. This is also a great side dish for the holidays."

MY REVIEW
Reviewed Nov. 3, 2011

"Made this several times. I have been asked for this recipe every time it has been served."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT