Summer Squash Casserole

by Danielle @ Itsaharleyyylife on September 18, 2012

in Food, Recipes

Tonight for dinner I decided to stick with the season we are even thought it definitely feels like Fall outside!
So what do I have for you tonight?
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Summer Squash Casserole! YUMMY!

Summer Squash Casserole

by Danielle Brown

Prep Time: 15

Cook Time: 35

Keywords: bake entree vegetarian summer

Ingredients (8 Servings)

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

Instructions

1. Preheat oven to 350 degrees.
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2. Cut squash and zucchini into 1/4 inch-thick slices.
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3. Add chopped onion, 2 tsp salt and water to cover.
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4. Bring to boil over medium-high heat, and cook 5 minutes, drain well.
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5.Stir together 1 cup grated carrots, cream of whatever soup, sour cream and water chestnuts in a large bowl; fold in the squash mixture.
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6. Stir together stuffing and 1/2 cup melted butter.
7. Spoon half of stuffing mixture in bottom of a lightly greased 13×9 inch baking dish.
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8. Spoon squash mixture over stuffing mixture and top with remaining stuffing mixture.
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9. Bake at 350 degrees for 20 minutes.
10. Cover with aluminum foil and put back in the oven for 10 minutes.

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             Question: What are you having for dinner tonight?

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