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Summer Squash Casserole
Recipes
Summer Squash Casserole
9 servings
40 minutes total

Ingredients

  • 1 ½ lb fresh yellow squash
  • 1 medium yellow onion
  • 1 tablespoon water
  • 2 medium carrots
  • 1 (18.8 oz) can chicken corn chowder
  • 8 oz shredded sharp cheddar cheese, divided
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3.5 oz garlic-herb butter
  • 2 cups cornbread stuffing mix
  • 2 tablespoons cooked bacon pieces

Steps

    1. Preheat oven to 400°F. Slice squash and chop onion (1 cup). Combine squash, onions, and water in microwave-safe bowl; microwave on HIGH 7–8 minutes until tender. Meanwhile, shred carrots.
    2. Drain squash mixture thoroughly. Combine squash mixture, chowder, carrots, 1 cup cheese, salt, and pepper until blended.
    3. Melt butter, then combine with stuffing mix; spread one-half mixture in bottom of 2-quart baking dish. Top with squash mixture.
    4. Stir bacon and remaining 1 cup cheese into remaining half stuffing mixture; spread over squash layer. Bake 15–20 minutes until top is crisp and golden and filling is hot and bubbly. Serve.

Amount per ⅑ recipe serving: Calories 310, Total Fat 21g, Sat Fat 12g, Trans Fat 0g, Chol 55mg, Sodium 630mg, Total Carb 16g, Fiber 3g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 10g, Vitamin D 0%, Calc 15%, Iron 6%, Potassium 6%