Summer Squash Casserole

squash casserole recipe
Diana Rattray
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
496 Calories
41g Fat
27g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 496
% Daily Value*
Total Fat 41g 53%
Saturated Fat 21g 103%
Cholesterol 94mg 31%
Sodium 509mg 22%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 13%
Protein 8g
Calcium 159mg 12%
*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.)

This recipe for Southern-style summer squash casserole is perfect for the abundance of zucchini and yellow squash you find at summer farmer's markets and in your own home garden. Summer squash and zucchini are some the easiest vegetables to grow if you want a crop that should be foolproof. Once your ​garden is going, you'll understand why you need recipes for what to do with all of the summer squash it produces.

This casserole makes an excellent side dish or vegetarian main course. A casserole is always welcome at a potluck and it is easy for your guests to spoon out and serve themselves. Now that out-of-season produce is available year-round from some part of the world, this would make a terrific accompaniment for a holiday meal like Thanksgiving, Christmas, or even Easter. It can also be adapted to use winter squash or to make in a slow cooker.


  • 2 pounds/7 cups summer squash (rinsed, unpeeled, and thickly sliced)
  • 1/4 cup onion (chopped)
  • 1 (10 3/4-ounce) can ​cream of chicken soup (or cream of vegetable or cheddar cheese soup)
  • 1 cup sour cream
  • 1 cup carrot (shredded)
  • 2 ounces butter
  • 2 cups herb-seasoned stuffing mix (about half of an 8-ounce package)

Steps to Make It

  1. Gather the ingredients.

  2. Cook the sliced squash and chopped onion in boiling salt water for 5 to 10 minutes. Drain well.

  3. In a large bowl, combine the soup and sour cream. Stir in the shredded carrot and mix thoroughly.

  4. Fold in the well-drained squash and onion.

  5. In a microwave-safe bowl, melt the butter, remove from microwave, and toss with the stuffing mix.

  6. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2- to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.

  7. Bake at 350 F until heated through, about 25 to 30 minutes.

  8. Remove it from the oven and serve the casserole hot.

  9. Enjoy!


  • You can easily adapt this for the slow cooker. You won't need to boil the squash and onions. Place half of the buttered stuffing mixture on the bottom of the slow cooker, top it with the vegetable and soup mixture, and top with the other half of the stuffing mixture. Cover it, and cook on low for 6 to 8 hours.​

Recipe Variations

  • Substitute large florets of cauliflower for the squash or combine it with the squash.
  • Winter squash can be substituted, such as butternut squash. Use small cubes of peeled butternut squash in place of zucchini and yellow squash or in combination with them.
  • Add four strips of cooked and crumbled bacon to the vegetable mixture.
  • Stir in 1 cup shredded cheddar cheese with the vegetable mixture.
  • Mix in 1/2 cup sautéed chopped red bell pepper for color.
  • Adding in all three of these options (bacon, cheese, and red bell pepper) would make it super deluxe.