Summer Squash Casserole Recipe

5 8 9
Summer Squash Casserole Recipe
Summer Squash Casserole Recipe photo by Taste of Home
Publisher Photo

Summer Squash Casserole Recipe

Read Reviews
5 8 9
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
MAKES:
26-30 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
26-30 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

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

Directions

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.
Originally published as Summer Squash Casserole in Down the Aisle Country-Style 2000, p35

Nutritional Facts

1/2 cup: 188 calories, 14g fat (9g saturated fat), 41mg cholesterol, 326mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 3g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSummer Squash Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 4589016 273080
Reviewed Sep. 16, 2017

"EXCELLENT!!! Made this last night for dinner and the family gobbled it up. Just added some fresh garlic that was the only thing I changed. Will be making again and again!"

MY REVIEW
ReneeMurby User ID: 7119369 230510
Reviewed Aug. 1, 2015

"Really Good! I have never been a fan of yellow summer squash but since a friend gave us a whole lot of it I decided to try this recipe. I brought it to our Sunday Family dinner. Everyone loved it."

MY REVIEW
firstof6ps User ID: 2984708 78136
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
JulieS211 User ID: 5434916 30358
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
pagevw User ID: 4918428 204238
Reviewed May. 24, 2013

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

MY REVIEW
mangomom093 User ID: 6419573 46951
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
Purdy663 User ID: 6129029 72549
Reviewed Nov. 3, 2011

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

MY REVIEW
JoyceWarner User ID: 1808968 86353
Reviewed May. 18, 2010

"No I haven't made this yet, although it looks wonderfully tasty. But I think I'll have to cut the recipe down to 1/3 the size for the 2 of us... with leftovers, yum!"

Loading Image