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Nutrition Facts
Serving Size 1 (191g) Recipe makes 10 servings
Calories 264
Calories from Fat 149		(56%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 633mg		26%
Potassium 384mg		10%
Total Carbohydrate 24.8g		8%
	Dietary Fiber 2.1g	8%
	Sugars 4.7g
Protein 5.2g		10%
detailed view... how is this calculated?

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Summer Squash and Carrot Casserole

Recipe #64401 | 40 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Kree
Jun 12, 2003

A delicious, summery casserole that my mother has been making for years!

SERVES 10 (change servings and units)

Ingredients

2 lbs summer squash or zucchini, sliced (6 cups)
1/4 cup onion, chopped
1 (10 ounce) can cream of chicken soup
1 cup sour cream
1 cup carrot, shredded
1 (8 ounce) package herb seasoned stuffing mix
1/2 cup butter, melted

Directions

1
Cook squash and onion in boiling, salted water for 5 minutes; drain.
2
Combine soup and sour cream; stir in carrots.
3
Fold in squash and onion.
4
Combine stuffing and butter.
5
Spread half of stuffing in bottom of 9x13-inch pan.
6
Spoon squash mixture on top of stuffing.
7
Sprinkle remaining stuffing over top.
8
Bake at 350 degrees, uncovered, for 25-30 minutes.
9
Note: Can easily be made ahead and served later!

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Featured Reviews for This Recipe

From: DianeNJ

On Aug 20, 2007

I made this several years ago and lost the recipe! I love this and so does my family. It is delicious and gets gobbled down quickly.

1 person found this review helpful

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From: ladypit

On May 4, 2004

This is probably one of my top 10 favorite recipes of all time! I always use yellow squash. I love it cold, the next day, for breakfast. Ok, I love it hot the day it is served. And then cold or hot whenever I can sneak to the fridge and get some more!

2 people found this review helpful

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From: Munchkin Mama

On Nov 19, 2007

A great recipe I have used lots of times. I cook the carrot with the squash and onion. My mom-in-law says you can freeze this recipe, although I've never tried it myself. Thanks for posting!

2 people found this review helpful

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From: Deb's Recipes

On Jul 8, 2004

I've been making this recipe for over 20 years and it's a good one! The only things I do differently than Kree are steaming the squash until it's just tender and using only 1/2 to 3/4 cup sour cream. Try this casserole if you want a cause to happily anticipate the sometimes dreaded summer squash harvest!

2 people found this review helpful

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