Summer Squash and Carrot Casserole Recipe

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Summer Squash and Carrot Casserole
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  1. Cook squash and onion in boiling, salted water for 5 minutes; drain.
  2. Combine soup and sour cream; stir in carrots.
  3. Fold in squash and onion.
  4. Combine stuffing and butter.
  5. Spread half of stuffing in bottom of 9x13-inch pan.
  6. Spoon squash mixture on top of stuffing.
  7. Sprinkle remaining stuffing over top.
  8. Bake at 350 degrees, uncovered, for 25-30 minutes.
  9. Note: Can easily be made ahead and served later!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 138.87 Kcal (581 kJ)
Calories from fat 107.04 Kcal
% Daily Value*
Total Fat 11.89g 18%
Cholesterol 32.68mg 11%
Sodium 47.41mg 2%
Potassium 265mg 6%
Total Carbs 7.08g 2%
Sugars 2.64g 11%
Dietary Fiber 1.37g 5%
Protein 2.17g 4%
Vitamin C 17.6mg 29%
Vitamin A 0.2mg 8%
Calcium 58mg 6%
Amount Per 100 g
Calories 94.14 Kcal (394 kJ)
Calories from fat 72.56 Kcal
% Daily Value*
Total Fat 8.06g 18%
Cholesterol 22.15mg 11%
Sodium 32.14mg 2%
Potassium 179.64mg 6%
Total Carbs 4.8g 2%
Sugars 1.79g 11%
Dietary Fiber 0.93g 5%
Protein 1.47g 4%
Vitamin C 11.9mg 29%
Vitamin A 0.2mg 8%
Calcium 39.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
  • 4

Good Points

  • saturated fat free,
  • very low sodium

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