Summer Squash Casserole

Summer Squash Casserole


"This is sooo yummy and kids will love it too! You can use zucchini or yellow squash, or a combination of the two! To make it lower in fat, use low-fat sour cream, low-fat soup and cut the butter in half."


1 h 20 m servings 698 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 698 kcal
  • 35%
  • Fat:
  • 52.8 g
  • 81%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 1945 mg
  • 78%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil squash and onion in a small amount of water for 5 minutes. Place boiled squash and onions in a 9x13 inch baking dish. Mix in soup, sour cream, carrots, croutons, and butter. Top with Mozzarella cheese.
  3. Cover dish and bake in preheated oven for one hour.
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  1. 70 Ratings


I've been making a similar recipe for about 30 years and for those of you that think this one may be a little bland, you might try it again using: Can of Cream of Chicken Soup and a package of ...

My husband and I loved it! I used 16oz of Mozzarella cheese instead of the 8oz suggested. I would recommend mixing it in with the other ingredients rather than putting it on top so that you have...

The flavor was pretty good, but the recipe was confusing. I assume you would drain the veggies after boiling...but how much of the veggies do you use? My zukes are enormous right sayi...