Mixed Squash Casserole Recipe

Name: Mixed Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups yellow squash (sliced 1/4 inch thick); 4 cups zucchini squash (sliced 1/4 inch thick); 1/2 cup chopped onions; 1 can cream of chicken soup; 1 cup grated cheddar cheese; 1/2 cup sour cream; 1 teaspoon salt; 1 teaspoon pepper; 1 cup crumbled cornbread; 1/2 stick butter; 4 cups water

Servings: persons

4 cups yellow squash (sliced 1/4 inch thick)
4 cups zucchini squash (sliced 1/4 inch thick)
1/2 cup chopped onions
1 can cream of chicken soup
1 cup grated cheddar cheese
1/2 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1 cup crumbled cornbread
1/2 stick butter
4 cups water

1
In a large pot bring water to boil.
2
Add yellow squash, zucchini, and onions.
3
Reduce heat, cover and simmer for 6 minutes. Drain and reserve in a large bowl.
4
In a small bowl whisk together soup, sour cream, cheese, salt, and pepper.
5
Add soup mixture to reserved squash.
6
Mix together.
7
Transfer to a large baking dish. Cover with foil and bake at 350 degrees for 30 minutes.
8
Top with crumbled cornbread and with butter.
9
Bake 10 additional minutes.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups yellow squash (sliced 1/4 inch thick), 4 cups zucchini squash (sliced 1/4 inch thick), 1/2 cup chopped onions, 1 can cream of chicken soup, and more.

Yes, Mixed Squash Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Squash Casserole

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