Summer Squash Casseroles

Here in southern Idaho we have had a very mild winter and the last week or so it has felt positively springlike. Makes me want to get outside and that makes me think of gardening. One of the things that grow best in my garden, no matter what the weather, is squash. I started looking through my cookbooks and found 2 of my favorite squash casserole recipes so decided to post them. This recipe can be made with both zucchini and yellow, or crookneck, squash or with all of either, depending on what is available. Yum, can’t wait for summer!!

Summer Squash Casserole


  • 2 medium yellow squash, diced
  • 2 medium zucchini squash, diced
  • 1 carrot, shredded
  • 1 cup chopped onion
  • 1 tablespoons olive oil
  • 2 cups shredded cheddar cheese
  • 1 can cream of mushroom (or cream of celery or chicken) soup, undiluted
  • 1/2 cup sour cream
  • salt & pepper to taste
  • 1 cup crushed crackers (Ritz, for example)
  • 1 tablespoon butter, melted


In a large skillet saute squash, carrots and onions in olive oil until tender. Drain

In a large bowl, combine vegetable mixture, cheese, soup, sour cream and salt & pepper to taste. Transfer to a greased 11″x7″ baking dish. Combine crackers and butter and sprinkle over vegetable mixture.

Bake uncovered at 350 degrees for 25 to 30 minutes or until hot and bubbly.

Summer Squash and Stuffing Casserole

This is another squash casserole that I like. It is pretty much like the first recipe except that it is made with stuffing mix. I use Stove Top Herb flavored stuffing and it gives it a little different flavor than the one above.


  • 6 cups sliced zucchini and yellow squash
  • 2 medium carrots, shredded
  • 1 medium onion, chopped
  • 1/2 cup  butter, divided
  • 1 can of cream of celery soup, undiluted
  • 1 cup sour cream
  • 1 package stuffing mix, crushed


In 2 tablespoons of butter, saute the squash, carrots and onions until tender. Remove from heat. Stir in the soup and sour cream.

Melt remaining butter and add to the stuffing mix. Gently mix stuffing and squash mixture.

Pour into greased 2 quart casserole. Bake, uncovered at 350 degrees for 35 to 40 minutes or until stuffing is heated through.

Hope you and your family will enjoy these recipes and if your garden is like mine than repeat, repeat, repeat and repeat!!!


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