Summer Squash Casserole recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

4 zucchini, chopped
2 onions, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
3 medium carrots, grated
1 (5.5 ounce) package croutons
½ cup butter
8 ounces shredded mozzarella cheese

Nutrition Info

698.1 calories
carbohydrate: 38.7 g
cholesterol: 118.4 mg
fat: 52.8 g
fiber: 4.8 g
protein: 19.9 g
saturatedFat: 28.1 g
servingSize: -
sodium: 1945 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Boil squash and onion in a small amount of water for 5 minutes. Place boiled squash and onions in a 9x13 inch baking dish. Mix in soup, sour cream, carrots, croutons, and butter. Top with Mozzarella cheese.

  3. Cover dish and bake in preheated oven for one hour.

Recipe Yield

4 to 6 servings

Recipe Note

This is sooo yummy and kids will love it too! You can use zucchini or yellow squash, or a combination of the two! To make it lower in fat, use low-fat sour cream, low-fat soup and cut the butter in half.

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