Summer Squash Casserole
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Cook time: 
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Serves: Serves 6
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.
  • 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
  1. Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well.
  2. Combine soup and sour cream. Fold in drained squash and onion.
  3. 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.
  4. Bake at 350° until heated through, 25 to 30 minutes.
Recipe by Recipes Food and Cooking at