Summer Squash Casserole

Good call!

Serving Size 303g 390 calories

This one has quickly become a family favorite, especially for holiday gatherings. It's colorful and yummy with a nice crunch from the water chestnuts. I have eliminated a lot of the butter with the stuffing mixture. My family likes it better with less of the stuffing anyway.

My family and friends love this squash casserole. It is soo yummy and versatile. I've substituted fresh peppers or corn for part of the squash, made it will all yellow squash, used breadcrumbs instead of dressing mix, all to raves. Here's a trick that I learned in the Southern Living Test Kitchens many years ago. Instead of boiling the squash and onion, place them in a microwave safe bowl (no water), cover with plastic wrap, and microwave 3 minutes. Stir the mixture and microwave another 3 minutes. Drain before adding to the rest of the casserole mixture. The squash will be perfectly steamed, and didn't need your Dutch oven or time required to boil water.

extremely bland when recipe followed. After the first meal I added a good amount (? how much, I shook it out) of cayenne and now it is delicious!

Add a 4oz can ( or more) of chopped green chilies. Yummy.

My extended family insists that I make this casserole every year for out 4th of July celebration. The recipe I originally used called for Rice-A-Roni garlic & herb stuffing. They no longer make stuffing which is a shame because it made the casserole the best. I can only buy Stove Top where I live and it is no where near as good.

Awesome! I subbed the sour cream for Greek yogurt and added dried dill and parsley. I also think it could have a pinch more salt but overall it was amazing. My non-vegetarian husband has already requested this three times in two weeks!

Excellent recipe. This is a keeper and will make over and over.

My, oh my! This is an update (with the simple addition of water chestnuts) to Summer Squash Casserole in my 1979 edition of Better Homes and Gardens All-Time Favorite Recipes, one of my very first cookbooks. I have been making this casserole since the summer I was married....It is truly a "keeper"! One note: The original recipe calls for any combo of zucchini or yellow crookneck squash, sliced 3/8 in thick and equal to 7 cups OR 2 pounds. No need to double the sour cream mixture, but you may want to halve the stuffing amount posted here. I LOVE this recipe!

I've made a dish much like this for years .... I use my crock pot! Tried it with the chestnuts and they sure do add a nice crunch to the dish.

This turned out really delicious. I did change it a bit, though. I doubled the soup-sour cream mixture and probably added a larger portion of squash--maybe 1/2 lb more. It seemed to me that it wouldn't have had enough creamy sauce without doubling it. I also used about 1/2 cup more of the grated carrots. The herb stuffing amount turned out about right, though I'd like to experiment with doubling that too. My carrots were a thicker grate, and so I microwaved them about 3 minutes so they wouldn't be crunchy. A very nice vegetable dish, though quite calorie laden. Best for a special occasion.

have been making this yummy casserole for years. lately i have been roasting the squash instead of steaming, and the last time i added roasted eggplant as well. definitely a keeper!!!

The squash mixture in this was good, but I thought the herb stuffing was too overpowering. I'd make this again, maybe with Ritz crackers as the topping.

I have been preparing this exact recipe for over 40 yrs. It is a must on our Thanksgiving table.

My husband made the dish for the family. He said that he would not make again because it took too long. We all loved the taste. I guess I'll make it next time.

ABSOLUTELY love this dish! It is requested at least once a week! The flavor is great and we rarely have leftovers. It's the perfect addition to any meal!

I have not made a squash casserole that did not involve lots of cheese, so it was great to find this alternative. After serving this I cannot see going back to the old casserole with tons of cheese. I don't know the nutritional info, but it has to be better. A keeper!

Even my children who don't like squash and zuc. ate this one.

Easy to make and a hit with the family! This has a wonderful, rich flavor. The crunch of the water chesnuts really adds to the texture. Even the most picky eaters devoured this side! Although the dish was the perfect size, we managed to have a small amount leftover. I served 4 adults; has the potential to serve 6. It's a keeper!

I freeze these casseroles. It's a great way to freeze summer squash. Yummo! I like to add 1/2 can of cream of celery - it seems a little dry otherwise. I always double the recipe when I make it so that amounts 1 can of cream of celery. Also, I saute the onion rather than boiling it for 5 minutes - just seems to give it a better flavor and texture. The calories per serving for this dish is approximately 289 (as I make it with the extra cream of celery).

For a family who doesn't like vegetables, this was a terrific recipe. My first attempt was eaten at breakfast (the day after), for lunch (at work on the days after) and dinner (when we had our Memorial Day barbecue).

I served this Thanksgiving and everyone loved it. I used crushed ritz crackers instead of the stuffing mix. delish!!!

I love this recipe...it uses up all those squash that always seem to come out of the garden. I did make a couple of modifications though. Instead of the herb stuffing, I use cornbread packaged stuffing, and cream of celery soup instead of cream of chicken (I think it adds just a touch more zest). If you can't find water chestnuts (they always seem to be out of them), I've used chopped jicama for the crunch.

This is so delicious! We did a little different way. We put the stuffing on the bottom instead on the top and it turned out to be real good.

This is my favorite squash casserole. It is absolutely delicious. I serve it with fresh green beans and chicken casserole. I do omit the chopped onion because onions definitely do not agree with me.