Best Stuffing Summer Squash Casserole Recipes

Stuffing & Summer Squash Casserole image

Provided by Rhonda O

Categories Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 (6 ounce) bag seasoned stuffing mix
5 cups sliced summer squash (about 4 medium) or 5 cups zucchini (about 4 medium)
1 medium carrot, thinly sliced
1 (10 1/4 ounce) can cream of chicken soup or 1 (10 1/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1 tablespoon minced onion seasoning
1/4 teaspoon ground black pepper

Steps:

Preheat oven to 350°.
Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
Spread half of the prepared stuffing in 2-quart baking dish.
In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
Drain well.
Stir in soup, sour cream, minced onion seasoning and pepper.
Spoon vegetable mixture over stuffing.
Top with remaining stuffing.
Bake 35 to 40 minutes or until heated through.

Nutrition Facts : Calories 159.8, Fat 6, SaturatedFat 2.7, Cholesterol 9.4, Sodium 590.3, Carbohydrate 22.6, Fiber 1.7, Sugar 3.9, Protein 4.6

Summer Squash Stuffing Casserole Recipe - (4.6/5) image

Provided by Nyneve

Number Of Ingredients 16

STUFFING:
4 tablespoons butter
1 diced onion
2 cups bread crumbs
1 1/2 cups vegetable broth
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon garlic powder
Salt and pepper, to taste
FILLING:
1 summer squash, thinly sliced into rounds
1 zucchini, thinly sliced into rounds
1 can cream of mushroom soup
1 spoonful mayonnaise
1/2 teaspoon curry powder
Juice from 1/2 lemon

Steps:

MAKE THE STUFFING: Melt butter in large pan. Saute onions. Add bread crumbs, broth, and seasoning. Set aside and allow broth to soak into the bread crumbs. MAKE THE FILLING: Grease a pie pan. Layer pan with sliced summer squash and zucchini. Mix together mushroom soup, mayonnaise, curry powder, and lemon juice. Pour mixture over squash. Top with stuffing. Bake at 350°F for about 30 minutes until hot and bubbly.