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Squash Bake

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


  • 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


  • Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well.
  • In a large skillet, saute onion and carrots in butter until tender.
  • Combine onion and carrots with soup, sour cream and 1-1/2 cups croutons. Add squash and mix lightly. Spoon into a lightly greased 11x7-in. baking dish. Sprinkle with the remaining croutons.
  • Bake, uncovered, at 350° for 25 minutes or until heated through.
Nutrition Facts
1 cup: 153 calories, 9g fat (5g saturated fat), 23mg cholesterol, 430mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 3g protein.

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