Summer Squash Casserole

Name: Summer Squash Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 26-30 servings
Ingredients: 18 cups sliced zucchini or yellow summer squash (about 6 pounds); 6 medium carrots, shredded; 3 medium onions, chopped; 1-1/2 cups butter, divided; 3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 3 cups sour cream; 3 packages (8 ounces each) crushed stuffing mix

Total Time Prep: 20 min. Bake: 35 min.

Yield 26-30 servings

Test Kitchen Approved

This fresh-tasting side dish is excellent with any meat. It was a popular part of the meal served at the August wedding of our son James and his bride, Margret.—Carole Davis, Keene, New Hampshire

Ingredients

18 cups sliced zucchini or yellow summer squash (about 6 pounds)
6 medium carrots, shredded
3 medium onions, chopped
1-1/2 cups butter, divided
3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups sour cream
3 packages (8 ounces each) crushed stuffing mix

Directions

In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture.
Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through.

Nutrition Facts

1/2 cup: 188 calories, 14g fat (9g saturated fat), 41mg cholesterol, 326mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 3g protein.

This fresh-tasting side dish is excellent with any meat. It was a popular part of the meal served at the August wedding of our son James and his bride, Margret.—Carole Davis, Keene, New Hampshire

Recipe Creator