Gigi's squash casserole is easy to make with yellow summer squash, sour cream, and stuffing crumbs for topping.
Feel free to use zucchini or another variety of summer squash in this recipe. See the expert tips on how to make quick homemade seasoned crumbs.
- 2 pounds of sliced yellow summer squash
- 1 small onion, chopped, about 1/4 to 1/2 cup chopped
- 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup of sour cream
- 1 cup herb seasoned stuffing crumbs or croutons
- 2 tablespoons melted butter
Heat the oven to 350 F (180 C/Gas 4).
Butter a 1 1/2 to a 2-quart baking dish.
Cook the squash and onions in a saucepan in about an inch of water with small amount of water. Cook until tender. Drain off the water.
In a bowl, combine the sour cream and soup; blend well
Add the well-drained sliced squash to the sour cream and soup mixture.
Spoon the squash mixture into the prepared baking dish.
Toss the stuffing crumbs with the melted butter and sprinkle over the top of the casserole.
Bake on the lowest rack of the preheated oven for 20 minutes.
- 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.
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