Summer Squash Casserole

Summer Squash Casserole

Submitted by Janice McNeely, Illinios Electric Cooperative
Servings 12


  • 2 pounds yellow summer squash sliced thin with peel
  • 1/4 cup onion chopped
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 6-ounce package chicken-flavored stuffing mix
  • 1/2 cup butter melted
  • 1 small can sliced water chestnuts drained
  • 3/4 cup cheddar cheese grated


  • Preheat oven to 350 F.
  • Cook squash in boiling water for 10 minutes. Drain.
  • Combine soup, sour cream, onion and water chestnuts with the squash.
  • Melt butter and mix in dry stuffing mix and seasoning packet.
  • Mix all the ingredients together and place in a 9X13-inch casserole dish. Sprinkle grated cheese on top.
  • Cover casserole dish and bake for 40 minutes.