Favorite Summer Squash Casserole

Loaded with fresh summer squash sandwiched between layers of buttered stuffing mix, it's easy to see why this creamy Summer Squash Casserole is a favorite. It's sure one tasty way to enjoy all that garden-fresh yellow squash!

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When I think summer squash, this Favorite Summer Squash Casserole is the first thing that comes to mind. Because with the word "favorite" in its title, it's truly appropriately named!

With its creamy summer squash filling sandwiched between two layers of buttered stuffing mix, this casserole is indeed one of my favorite dishes. My Mom first discovered this particular Summer Squash Casserole recipe in a church cookbook. And it's one dish I've very much enjoyed for years ever since.

With the word "favorite" in its title, Favorite Summer Squash Casserole is truly appropriately named!

The simple filling is made of sliced fresh summer squash, onion, and shredded carrot mixed with cream of chicken soup and sour cream for wonderful creaminess. I especially love the little touch of sweetness and crunch the shredded carrot bring to the filling's texture and flavor. -- It beautifully compliments the super soft and tender cooked squash. 

The creamy filling is then sandwiched between two layers of butter-moistened herb stuffing mix. -- And believe me, when all those flavors come together, it's nothing short of fabulous. 

So if you've got an abundance of squash from your garden or are just a summer squash lover like me, give this Favorite Summer Squash Casserole a try. It's truly a perfectly delicious way to enjoy all that garden-fresh yellow squash.

Favorite Summer Squash Casserole Ingredients:

Besides its fabulous flavor, I also love that Favorite Summer Squash Casserole doesn't take a ton of ingredients to make. To whip up a pan, you'll need:

• Fresh summer squash - The star of this tasty casserole. Use 6 to 7 cups of sliced summer squash, cut into 1/4- to 1/2-inch thick pieces. You can substitute zucchini if you'd like, or use a mix of both summer squash and zucchini.

• Onion - Chopped onion seasons the squash.

• Shredded carrot - Brings a little texture and nicely rounds out the casserole's vegetable filling.

• Cream of chicken soup - Creates creaminess and brings fabulous flavor to the filling.

• Sour cream - Combines with the cream of chicken soup to create the creamy squash filling.

• Herb-seasoned stuffing mix - Forms the casserole's tasty base and topping, sandwiching the layer of creamy summer squash filling. We use Pepperidge Farm brand. Regardless of what brand you use, be sure to use classic crumb-type stuffing mix, not cubed. Cubed is too firm and will not work well.

• Unsalted butter - A touch of melted butter moistens the stuffing mix layers.

How to Make Favorite Summer Squash Casserole:

The first step in making this favorite Summer Squash Casserole is to prepare and cook the summer squash.

Start by cutting fresh summer squash into 1/4- to 1/2-inch thick slices. With large summer squash, I cut them in half before slicing. With more slender summer squash, it's fine to leave them and their slices whole.

Then cooked the sliced squash along with some chopped onion in a pot of boiling salted water for 5 minutes. 

Start timing the squash's cooking time as soon as the squash and onion are added to the pot. Don't worry about the pot coming back to a boil -- Just cook it for the 5 minutes, even if the water doesn't start boiling again. If you wait for the pot to re-boil and then start timing, you'll end up with very mushy overcooked squash. 

Drain the cooked squash well. Then combine it with shredded carrot, cream of chicken soup, and sour cream in a large mixing bowl.

In a separate bowl, combine some herb-seasoned stuffing mix and melted butter.

Spread half of the stuffing mixture in the bottom of a 9x13-inch baking pan. Spoon the summer squash mixture on top of the stuffing layer.

Sprinkle the remaining stuffing mix evenly on top of the summer squash layer. Then pop the pan in the oven and bake the casserole for 25-30 minutes until the edges are bubbly and the stuffing mix is golden brown.

Then you're ready to serve up the summer squash deliciousness.

Loaded with fresh summer squash sandwiched between layers of buttered stuffing mix, it's easy to see why this creamy Summer Squash Casserole is a favorite.

So if you've got an abundance of squash from your garden -- or are just a summer squash lover like me, -- give this Favorite Summer Squash Casserole recipe a try. It's truly a perfectly delicious way to enjoy all that garden-fresh yellow squash.

 

Check out these other tasty vegetable casserole favorites:

• Mashed Summer Squash Casserole
• Creamy Broccoli Casserole
• Broccoli-Rice Casserole
• Southern Vidalia Onion Casserole
• Cheesy Zucchini & Sausage Casserole
• Country Corn Casserole
• Corn Pudding
• Cheesy Fiesta Corn Casserole
• More side dishes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Side Dishes

American

Yield: about 8-12 servings

Author: Tracey | The Kitchen is My Playground

Favorite Summer Squash Casserole

Loaded with fresh summer squash sandwiched between layers of buttered stuffing mix, it's easy to see why this creamy Summer Squash Casserole is a favorite. It's sure one tasty way to enjoy all that garden-fresh yellow squash!

Prep time: 40 MinCook time: 40 MinTotal time: 1 H & 19 M

Ingredients

• 6 to 7 c. sliced summer squash (1/4 to 1/2-inch thick slices)
• 1/4 to 1/2 c. chopped onion
• 1 c. shredded carrot
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 c. sour cream
• 4 c. herb seasoned stuffing mix (about 2/3 of a 12 oz. package)
• 1/2 c. unsalted butter, melted

Instructions

1. Bring a pot of salted water to a boil. Add sliced summer squash and onion. Starting to time as soon as the squash and onion are added to the pot, cook for 5 minutes. Drain well.
2. In a large mixing bowl, combine cream of chicken soup and sour cream. Stir in carrot.
3. Fold in drained summer squash and onion.
4. In a separate bowl, combine stuffing mix and melted butter.
5. Spread half of stuffing mixture in the bottom of a 9x13-inch baking pan coated with non-stick cooking spray.
6. Spoon summer squash mixture on top of the stuffing layer. Sprinkle remaining stuffing mix evenly on top of squash layer.
7. Bake at 350℉ for 25-30 minutes until the edges are bubbly and the stuffing mix is golden brown.

TRACEY'S NOTES:

1. When cooking the summer squash and onion, don't worry about the pot coming back to a boil -- just cook it for the 5 minutes. If you wait for the pot to boil, you'll end up with very mushy overcooked squash.
2. You can substitute zucchini, or use a combination of both zucchini and summer squash for this dish.
3. For the stuffing mix, we use Pepperidge Farm. Regardless of the brand you use, be sure to use classic crumb-type stuffing mix, not cubed. Cubed is too firm and will not work well.

Similar Recipes

Ma's Mashed Summer Squash Casserole

Southern Vidalia Onion Casserole

Stewed Zucchini & Summer Squash

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This post is linked with Weekend Potluck, Meal Plan Monday.