Summer Squash Casserole

Ingredients

  • 6 to 7 medium yellow squash, sliced (about 6 cups)
  • 1 large onion, chopped
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup sour cream (regular or low-fat)
  • 1 cup grated raw carrot
  • 1 (8-ounce) package seasoned stuffing mix
  • 1/2 cup melted butter or margarine

This classic summer squash casserole is the perfect way to use up an abundance of yellow squash. Creamy, comforting, and topped with buttery stuffing mix, it’s a tried-and-true favorite at potlucks, holidays, and weeknight dinners. A few simple ingredients make this recipe easy to assemble and totally irresistible.

Cooking Steps

  • 1
    Preheat oven to 350°F (175°C).
  • 2
    In a large pot, boil squash and onion in salted water for 5 minutes. Drain well and set aside.
  • 3
    In a large mixing bowl, combine cream of chicken soup and sour cream. Stir in the grated carrots.
  • 4
    Fold in the drained squash and onions, mixing gently.
  • 5
    In a separate bowl, mix stuffing mix with melted butter.
  • 6
    Spread half the stuffing mixture into the bottom of a lightly greased 9×13-inch casserole dish.
  • 7
    Add the vegetable mixture evenly over the stuffing.
  • 8
    Top with the remaining stuffing mixture.
  • 9
    Bake uncovered at 350°F for 25 to 30 minutes, or until golden and bubbly.

Tips & Variations

  • Low-fat version: Use low-fat sour cream and soup; omit the butter.

  • Substitute cream of mushroom soup to make it vegetarian.

  • Add shredded cheddar cheese for a richer casserole.

 Storage & Reheating

  • Store: Refrigerate leftovers in an airtight container for up to 4 days.

  • Reheat: Warm individual servings in the microwave, or reheat the whole dish covered at 325°F until hot.

Roughing It Easy

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