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Summer Squash Casserole


2 1/4 lbs. yellow squash (summer squash) - sliced
1/4 cup chopped onion
1 cup sour cream
1 can cream of chicken soup
1 cup shredded carrot
1 - 8 oz. package of Pepperidge Farms Herb Stuffing Mix
1/2 cup melted butter


In a saucepan, cook the squash and onions in salted boiling water for 5-8 minutes, or until the squash begins to look slightly transparent. Drain well in a colander, giving several brisk shakes to rid excess water. In a small bowl, melt the butter and combine with the stuffing mix. In a large bowl, combine the soup and sour cream. Stir in the carrots and spice as desired ( I like to use a bit of dill, salt, pepper & garlic) or leave it plain. Fold in the squash. Spread half of the stuffing mix on the bottom of a buttered casserole dish (I like to use a heavy enamel pan). Spoon in the vegetable mix and top with the remaining stuffing. Bake in a 350 degree oven for 1/2 hour or until crumbs begin to brown slightly.

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Nutritional Information
Per Serving

no nutrition information available

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