Gigi's Summer Squash Casserole with Sour Cream

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/26/23
squash casserole

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
255 Calories
19g Fat
19g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 255
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 40%
Cholesterol 37mg 12%
Sodium 561mg 24%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 5g
Vitamin C 9mg 46%
Calcium 100mg 8%
Iron 1mg 8%
Potassium 403mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gigi's squash casserole is easy to make with yellow summer squash, sour cream, and stuffing crumbs for topping. It's a lovely way to use up excess squash and is fancy enough for a big family dinner or even a holiday meal. It's also quick and easy enough for a weekday meal.

Feel free to use zucchini or another variety of summer squash in this recipe. For a nice touch, make your own homemade seasoned crumbs.

Ingredients

  • 2 tablespoons butter, melted, plus more for the baking dish

  • 2 pounds yellow summer squash, sliced

  • 1 small onion, chopped (about 1/4 to 1/2 cup)

  • 1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted

  • 1 cup sour cream

  • 1 cup stuffing crumbs, herb-seasoned, or croutons

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F/180 C/Gas Mark 4. Butter a 1 1/2- to a 2-quart baking dish.

  3. Add about an inch of water to a saucepan and heat over medium heat. Add the squash and onion to the pan and cook until tender. Drain off the water.​

  4. In a bowl, combine the condensed soup and sour cream and blend well.

  5. Add the well-drained sliced squash to the sour cream and soup mixture.

  6. Spoon the squash mixture into the prepared baking dish.

  7. Toss the stuffing crumbs with the melted butter and sprinkle over the top of the casserole.

  8. Bake on the lowest rack of the preheated oven for 20 minutes.

  9. Serve and enjoy.

How to Store

  • You can store the assembled squash casserole in the fridge for up to a day before baking. Don't add the buttered breadcrumbs until it's time to bake.
  • Leftover baked casserole will last a few days in the fridge. Reheat in the oven or in the microwave.
  • An unbaked squash casserole can be tightly wrapped and frozen for up to three months. Add the breadcrumbs and bake the frozen dish for twice the normal cook time. Note that a frozen casserole will be more watery than a freshly baked one.

Tip

  • If you don't have stuffing mix, make homemade herb-seasoned crumbs. Tear or cut 2 to 3 slices of bread into small pieces or process to make coarse crumbs. Spread the crumbs or pieces out on a baking sheet. Bake in a 350 F oven until dry and crusty. Toss the crumbs with 1 teaspoon of celery flakes, 1/4 teaspoon of onion powder, 1/2 teaspoon of poultry seasoning, and a dash of freshly ground black pepper. If desired, add 1 teaspoon of dried parsley flakes.

How Do You Keep Squash Casserole From Getting Watery?

To keep squash casserole from being watery, we cook the yellow squash in a saucepan and drain it well before adding the other ingredients and baking. This helps the squash emit much of its water at the beginning and will keep the sauce creamy.