Summer Squash Casserole

Summer Squash Casserole

Jen 0

"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."

Ingredients 1 h 20 m {{adjustedServings}} servings 698 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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Reviews 54

  1. 69 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 Herb Stuffing (such as Pepperidge Farm)instead. of the croutons. The recipe I used had some of the stuffing mix on the bottom (which absorbs some of the liquid) and the rest of the stuffing mix on the top. Cheese then would be mixed with the veggies. Thank you so much for reminding me of this. Also,if you microwave the veggies with a little water or steam them, they won't be watery.


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 cheesiness throughout the whole dish. I also premixed the other ingredients before putting them in the casserole, it made it easier than trying to mix them in the baking dish.


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 saying use 4 chopped is misleading. Should it be 4 cups? Do you put the soup mixture over the top or should it all be completely mixed together and then put into the casserole dish. It might have tasted better if the ingredients and directions were more exact.