Summer Squash Casserole


  • 2 pounds squash thickly sliced (7 cups)
  • ¼ cup chopped onion
  • 1 10 ¾ ounce can cream of chicken or cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded carrot
  • ¼ cup butter
  • 2 cups herb-seasoned stuffing mix (about ½ of 8 ounce package)
  • 3 tablespoons fresh basil
  • Salt and pepper to taste


Cook squash with onion in boiling salt water for 5-10 minutes. Drain well.

Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix and basil.

Spread half of the stuffing in a 12 x 8 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.

Bake at 350°F until heated through, about 25-30 minutes.