Summer Squash Casserole




2¼ lbs. yellow squash (summer squash) - sliced ¼ 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 ½ cup melted butter

Nutritional information

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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 ½ hour or until crumbs begin to brown slightly.