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Summer Squash Casserole Recipe

Summer Squash Casserole Recipe

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. YIELD:26-30 servings


  • 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.

Recipe Note

Tip: Assemble casserole, cover and refrigerate. Remove from the refrigerator 30 minutes before baking.

Nutritional Facts

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

Reviews for Summer Squash Casserole

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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!"

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."

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."

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."

Reviewed May. 24, 2013

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

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."

Reviewed Nov. 3, 2011

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

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!"

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