Summer squash casserole

Summer squash casserole

Summer squash casserole

Summer squash casserole photo 1
Summer squash casserole photo 2
Summer squash casserole photo 3


  • pkg - 2 oz
  • sour cream - 1 c
  • shredded carrots - 1 c
  • chopped onion - 1 item
  • can condensed cream of chicken soup - 1 item
  • cube butter or margarine, melted - 1 item
  • sliced zucchini with peel - 6 c
  • enough water to make crumbly - 1 item

How to make summer squash casserole:

Mix stuffing, butter and water. Divide in half. Parboil squash and onion in salted water for 5 minutes. Drain. Mix soup and sour cream to carrots. Add the squash and onion. Spread half the stuffing in a greased 9 x 13-inch baking dish. Spoon vegetable mixture on top. Sprinkle the other half of the stuffing mix over this. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.

Recipe categories: Squash, Vegetables, Casseroles.

Summer squash casserole
Average rating: 3.8 of 5, total votes: 8
Cook. Time: PT1H10M
Total Time: PT1H10M

Cause of complaint:

Related ingredients:
cream cheese, salt, evaporated milk, oil, carton sour cream
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