Summer Squash Casserole


Summer Squash Casserole

Submitted by Barbara Likes


  • 2 lbs. 6 cups yellow summer squash, sliced
  • 1/4 cup chopped onion
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded carrots
  • 1 8 oz. package herb-stuffing mix
  • 1/2 cup butter or margarine melted


  • In a saucepan, cook squash and onion in boiling salted water for 5 minutes, drain. Combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in squash and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 7 1/2 x 12 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25-30 minutes or until heated through. Yield: 6 servings