Summer Squash Casserole Recipe

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Summer Squash Casserole
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  1. In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
  2. In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
  3. Fold in the zucchini mixture; set aside.
  4. In a smaller bowl, toss the stiffing mix and melted butter.
  5. Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
  6. Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
  7. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 55.8 Kcal (234 kJ)
Calories from fat 45.2 Kcal
% Daily Value*
Total Fat 5.02g 8%
Cholesterol 13.53mg 5%
Sodium 30.36mg 1%
Potassium 91.51mg 2%
Total Carbs 2.32g 1%
Sugars 0.91g 4%
Dietary Fiber 0.53g 2%
Protein 0.59g 1%
Vitamin C 3.3mg 6%
Vitamin A 0.2mg 6%
Iron 0.1mg 1%
Calcium 13.6mg 1%
Amount Per 100 g
Calories 67.93 Kcal (284 kJ)
Calories from fat 55.02 Kcal
% Daily Value*
Total Fat 6.11g 8%
Cholesterol 16.48mg 5%
Sodium 36.96mg 1%
Potassium 111.4mg 2%
Total Carbs 2.82g 1%
Sugars 1.11g 4%
Dietary Fiber 0.65g 2%
Protein 0.72g 1%
Vitamin C 4.1mg 6%
Vitamin A 0.2mg 6%
Iron 0.1mg 1%
Calcium 16.6mg 1%

* 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

  • 1.4
  • 2

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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