Summer Squash Casserole

Summer Squash Casserole

53 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Jen
Recipe by  Jen

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

Directions

  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.

Share It

Reviews (53)

Rate This Recipe
MaryAnne
105

MaryAnne

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.

LINDA01K
29

LINDA01K

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.

CATHYJK
21

CATHYJK

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 now...so 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.

More Reviews

Similar Recipes

Italian Summer Squash Polenta Bake
(109)

Italian Summer Squash Polenta Bake

Summer Zucchini Casserole
(119)

Summer Zucchini Casserole

Garlicky Summer Squash and Fresh Corn
(76)

Garlicky Summer Squash and Fresh Corn

Summer Squash Casserole with Nuts
(85)

Summer Squash Casserole with Nuts

Squash and Zucchini Casserole
(76)

Squash and Zucchini Casserole

Mama's Summer Squash Casserole
(12)

Mama's Summer Squash Casserole

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Summer Squash Casserole with Nuts

>

next recipe:

Refreshing Summer Squash Salad