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Summer Squash Casserole

 Summer Squash Casserole
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
26-30 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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.
  • 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.
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.