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
Summer Squash Casserole
Summer Squash Casserole
Prep Time
20 min
Cook Time
35 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
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.
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