Summer Squash Casserole Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - sweet Italian sausage
  • 1 pounds - yellow squash (3 or 4 small)
  • 1 1/2 pounds - zucchini (4 or 5 small)
  • 4 - medium carrots
  • 1 - medium sweet onion, chopped
  • 2 1/2 teaspoons - salt, divided
  • 1 cans - 10.75 oz. cream of chicken or mushroom soup
  • 1 containers - 8 oz. sour cream
  • 1 cans - 8 oz. water chestnuts, drained, chopped
  • 1 packages - 8 oz. Stove Top stuffing (chicken or turkey flavor)
  • 1/2 cups - butter, melted
  • Directions:

    Preheat oven to 350 F.

    Take sausage out of casing and fry until browned, drain and set aside.

    Cut squash, zucchini and carrots into ¼ inch slices – place in Dutch oven or pot.

    Add chopped onion, 2 tsp. salt and water to cover – Bring to a boil and cook 5 minutes. Drain well.

    Stir together soup, sour cream and remaining salt in large bowl. Fold in squash mixture and cooled Italian sausage.

    Stir together stuffing and melted butter. Spoon half of stuffing mixture into lightly greased 13x9 baking dish.

    Spoon squash mixture over stuffing and top with remaining stuffing.

    Place back in the oven at 350 for 30-35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20-25 minutes to prevent excessive browning, if necessary.

    Let stand 10 minutes before serving.

    Brief Description

    Italian sausage with squash, zucchini, carrots, onion and cream soup layered with stuffing.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Southern

    Prep Time: 35 min
    Cook Time: 45 min

    Posted By:


    Posted On:

    March 15, 2019

    Print Recipe

    Speak Your Mind