Summer Squash Casserole

Summer Squash Casserole
Photo by Laurey W. Glenn

Ingredients

  • 1 ½ pounds yellow squash
  • 1 pound zucchini
  • 2 ½ teaspoons salt, divided
  • 1 small sweet onion, chopped
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1 cup grated carrots
  • 1 (8-oz.) package herb-seasoned stuffing
  • + 3 more ingredients
    • ½ cup butter, melted
    • 1 (8-oz.) container sour cream
    • 1 (8-oz.) can water chestnuts, drained and chopped

1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well. 2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1...

View full recipe at My Recipes

Comments

Variations on Summer Squash Casserole

  • Summer Squash Casserole
    • 1 (10-oz.) block sharp Cheddar cheese, shredded
    • 2 large eggs, lightly beaten
    • 1 cup reduced-fat mayonnaise
    • 3/4 cup chopped green onions
    • +4 other ingredients
  • Summer Squash Casserole
    • 1/2 teaspoon salt
    • 1 cup chopped onion
    • 1 (10-oz.) block sharp Cheddar cheese, shredded
    • 2 teaspoons sugar
    • 1 tablespoon all-purpose flour
    • +4 other ingredients


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