Easy Squash Casserole
Are you tired of just using zucchini in baking and as noodles? Then this is a great way to use some of that summer squash straight from your garden. Make ahead and store in the refrigerator until ready to bake or you can make it ahead and freeze it for later. The choice is yours.
P.S. I’m excited to announce that this post is being featured this week at The Queen Bee Baker’s Whimsical Wednesdays!
Easy Squash Casserole
Ingredients:
6 cups of squash, yellow or zucchini, chopped
1 cup of chopped, sweet Vidalia onion
1 can of cream of chicken soup
1 cup of sour cream
1 cup of shredded carrots
½ cup of unsalted butter, softened
4 cups of dry stuffing mix
1/3 cup shredded parmesan
Directions:
Preheat the oven to 350 degrees.
In a medium saucepan, bring 3 cups of salted water to a boil. Add squash and onions and boil for about 5 minutes. Drain.
In a large bowl, combine the soup and the sour cream, mixing well. Stir in the carrots. Gently fold in the squash and onions.
In another bowl, mix the butter with the stuffing mix until crumbly. Spread half of the stuffing in a 12x7x2 inch baking dish. On top of this, spread the squash mixture from edge to edge and cover with the remaining stuffing. Top with shredded parmesan.
Bake for 25 minutes.
Serve with a nice green salad and fresh bread for a light lunch or as a side to a simple chicken or pork dish.
Related Posts: Curry Pumpkin Soup
- Make and Freeze Ahead Meals and Sauces
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- Freezer Cooking just might change your life….
- My Top 5 Favorite Cookbooks
- Pumpkin Pecan Muffins
- Chocolate Zucchini Cake (or what am I going to do with all this damn zucchini?!?)
Pssst! We joined the party at #HomeMattersParty and the Whimsical Wednesday Link Party! #whimsicalweds
Easy Squash Casserole
Ingredients
- 6 cups of squash yellow or zucchini, chopped
- 1 cup of chopped sweet Vidalia onion
- 1 can of cream of chicken soup
- 1 cup of sour cream
- 1 cup of shredded carrots
- ½ cup of unsalted butter softened
- 4 cups of dry stuffing mix
- 1/3 cup shredded parmesan
Instructions
- Preheat the oven to 350 degrees.
- In a medium saucepan, bring 3 cups of salted water to a boil. Add squash and onions and boil for about 5 minutes. Drain.
- In a large bowl, combine the soup and the sour cream, mixing well. Stir in the carrots. Gently fold in the squash and onions.
- In another bowl, mix the butter with the stuffing mix until crumbly. Spread half of the stuffing in a 12x7x2 inch baking dish. On top of this, spread the squash mixture from edge to edge and cover with the remaining stuffing. Top with shredded parmesan.
- Bake for 25 minutes.
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Greetings! Very helpful advice in this particular post!
It is the little changes that produce the largest changes.
Many thanks for sharing!
This looks great and healthy- I love the comfort-food feel of a casserole with stuffing!
Thanks Barrie, I have to say who doesn’t love casseroles as comfort food?! That and soup I think are the ultimate comfort foods.
This looks SO delicious! I’ve made it a feature at this week’s Whimsical Wednesdays Link Party. Thank you SO much for sharing with us and have a great week!
Thanks Michele! I’m so excited and honored to be featured at Whimsical Wednesdays! You have a great week as well!