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Summer Squash Casserole

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Total Time
Prep: 20 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Carole Davis, Keene, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 13, 2022

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

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

Summer Squash Casserole

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Yield: 26-30 servings
Prep: 20 min
Cook: 35 min
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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 sour cream
  • 3 packages (8 ounces each) crushed stuffing mix
Text Ingredients

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.

Nutrition Facts

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