Squash Carrot Casserole Recipes

SQUASH CASSEROLE

Squash Casserole image

This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

3 cups Pepperidge Farm® Cornbread Stuffing
¼ cup butter or margarine, melted
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
½ cup sour cream
2 small yellow squash, shredded
2 small zucchini, shredded
¼ cup shredded carrot
½ cup shredded Cheddar cheese

Steps:

Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
Bake at 350 degrees F for 40 minutes or until hot.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.4 g, Cholesterol 32.1 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 7.8 g, Sodium 605.9 mg, Sugar 2 g

SUMMER SQUASH AND CARROT CASSEROLE

Summer Squash and Carrot Casserole image

Make and share this Summer Squash and Carrot Casserole recipe from Food.com.

Provided by Kree6528

Categories Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs summer squash or 2 lbs zucchini, sliced (6 cups)
1/4 cup onion, chopped
1 (10 ounce) can cream of chicken soup
1 cup sour cream
1 cup carrot, shredded
1 (8 ounce) package herb seasoned stuffing mix
1/2 cup butter, melted

Steps:

Cook squash and onion in boiling, salted water for 5 minutes; drain.
Combine soup and sour cream; stir in carrots.
Fold in squash and onion.
Combine stuffing and butter.
Spread half of stuffing in bottom of 9x13-inch pan.
Spoon squash mixture on top of stuffing.
Sprinkle remaining stuffing over top.
Bake at 350 degrees, uncovered, for 25-30 minutes.
Note: Can easily be made ahead and served later!

Nutrition Facts : Calories 260.4, Fat 16.4, SaturatedFat 9.2, Cholesterol 38.9, Sodium 628.5, Carbohydrate 24.6, Fiber 2.1, Sugar 5.6, Protein 5

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