Summer squash and zucchini mixed with a stuffing mix to make a creamy side dish. The perfect solution to an abundance of zucchini and summer squash.
Summer Squash Casserole
We had the most untraditional 4th of July I have ever had yesterday. It rained and rained and rained some more, so I decided not to risk cooking on the grill. Instead we had pot roast, carrots, mashed potatoes and gravy with this delicious summer squash casserole.
I had some friends over and told them this was a new tradition. Loved, loved this summer squash casserole and will be making it again. I used both zucchini and summer squash but use whichever one you want or only one, totally up to you. This makes one of the creamiest casseroles you will ever make. If you notice I didn’t add any spices to this there are plenty in the stuffing mix and I don’t think it needed any more additional seasonings.
No recipe here for the pot roast. It’s pretty simple, this one I cooked on the cooktop as I didn’t want to turn the oven on. I cooked it in a Dutch casserole with the lid on, after browning it for about 4 hours over very low heat after browning it with a cup of water and an onion. I added the carrots in the last hour and cooked until tender. The only seasonings I used were salt, pepper and garlic. Easy, peasy!
- 2 pounds squash thickly sliced (7 cups)
- 1/2 cup chopped onion
- 1 10 3/4 ounce can cream of chicken soup
- 1 cup sour cream
- 1/4 cup butter
- 1/2 cup cheddar cheese
- 3 cups herb-seasoned stuffing mix
- Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well.
- Combine soup and sour cream. Fold in drained squash and onion.
- Melt butter and add to squash with the stuffing mix, cheddar cheese and sour cream. Stir to mix it up. Pour into a greased baking dish.
- Bake at 350° until heated through, 25 to 30 minutes.
Maybe you’d like to try?