Summer Squash Casserole Recipe

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Summer Squash Casserole
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  1. In saucepan, cook cubed squash and onion in boiling salted water for 5 minutes; drain.
  2. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion.
  3. Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom of 9x13 baking dish.
  4. Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables.
  5. Bake in 350 degree oven for 25-30 minutes or until heated through.
  6. OPTIONAL: Brown 6 pork chops in skillet. Then transfer to baking dish. Add the Summer Squash Casserole layers as indicated above and bake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 341.47 Kcal (1430 kJ)
Calories from fat 267.61 Kcal
% Daily Value*
Total Fat 29.73g 46%
Cholesterol 81.7mg 27%
Sodium 118.2mg 5%
Potassium 604.72mg 13%
Total Carbs 16.42g 5%
Sugars 5.97g 24%
Dietary Fiber 3.11g 12%
Protein 5.1g 10%
Vitamin C 38.3mg 64%
Vitamin A 0.6mg 20%
Iron 0.1mg 0%
Calcium 138.9mg 14%
Amount Per 100 g
Calories 101.31 Kcal (424 kJ)
Calories from fat 79.4 Kcal
% Daily Value*
Total Fat 8.82g 46%
Cholesterol 24.24mg 27%
Sodium 35.07mg 5%
Potassium 179.42mg 13%
Total Carbs 4.87g 5%
Sugars 1.77g 24%
Dietary Fiber 0.92g 12%
Protein 1.51g 10%
Vitamin C 11.4mg 64%
Vitamin A 0.2mg 20%
Calcium 41.2mg 14%

* 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

  • 8.7
  • 10

Good Points

  • saturated fat free,
  • low sodium

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