Wednesday, October 5, 2016

Squash Casserole

I cannot get enough squash casserole!  I make this recipe at least a few times a month all summer long (or as soon as I start seeing summer squash and zucchini at farm stands).  Usually by this point in the fall I'm cooking up a few last batches to freeze for the fall and winter.  I never get sick of it.

It's simple to make and the combination of flavors is just amazing.

Doesn't it look yummy?


This recipe makes a nice dish to bring to parties and the recipe fits nicely in a 13x9 pan.  However, if I am making this for just my family I often break the recipe up into two smaller 8x8 pans since my youngest two won't eat it.

For this recipe you will need:

6 cups of sliced squash and/or zucchini (usually about 3 or 4 small ones)
1/2 cup shredded onion
1 cup shredded carrots
1 cup butter or margarine
1 package of herb stuffing (I prefer the Pepperidge farm classic herb stuffing myself)
1 can cream of mushroom soup
1 cup sour cream

In a large pot bring squashes and onion to a boil.



 Cook until tender.  Melt butter in a large skillet and stir in the package of stuffing.  Once all of the stuffing mix is evenly coated in butter spread 1/2 of the stuffing onto the bottom of a casserole dish.   Drain the squash and onion mixture.  Add carrots, soup, and sour cream to the squashes and mix well.



 Spread squash mixture over the stuffing in the casserole dish and top with remaining stuffing.



 Bake at 375 for 25 minutes until bubbly and lightly browned on top.   If I'm planning on freezing the casserole I do so before baking it.


Look at those yummy layers!


Then just scoop, serve, and enjoy.



Here's another copy of the recipe without pictures for easy cut and pasting so you can print it out at home. 

Squash Casserole

6 cups of sliced squash and/or zucchini (usually about 3 or 4 small ones)
1/2 cup shredded onion
1 cup shredded carrots
1 cup butter or margarine
1 package of herb stuffing (I prefer the Pepperidge farm classic herb stuffing myself)
1 can cream of mushroom soup
1 cup sour cream

In a large pot bring squashes and onion to a boil.  Cook until tender.  Melt butter in a large skillet and stir in the package of stuffing.  Once all of the stuffing mix is evenly coated in butter spread 1/2 of the stuffing onto the bottom of a casserole dish.   Drain the squash and onion mixture.  Add carrots, soup, and sour cream to the squashes and mix well.  Spread squash mixture over the stuffing in the casserole dish and top with remaining stuffing.  Bake at 375 for 25 minutes.   If I'm planning on freezing the casserole I do so before baking it.


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2 comments :

  1. I love love squash casserole! I'm like you I can sit and eat a whole pan by myself well considering I'm the only one who likes it in my house lol xo

    Carla aka Mrs R @ SimplifyLifeWithMrsR.com

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    1. I just bought enough supplies to make two more; one for now and one to freeze!

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