Scalloped Squash Casserole

  1. Preheat oven to 350 degrees.
  2. Mix melted butter into stuffing mix and set aside.
  3. Cook squash and onions in a small amount of water for 6-8 minutes over low heat until partially cooked.
  4. Drain squash and onions well.
  5. Add grated carrots, cream of chicken soup, and sour cream to the squash and onions.
  6. Spray a shallow casserole dish with cooking spray.
  7. Cover the bottom of the casserole dish with 1/2 of the stuffing mix.
  8. Spoon squash mixture on top of stuffing.
  9. Bake at 350 degrees for 25 to 30 minutes or until brown.


  • 8 ounce package Stuffing Mix
  • 1 stick Unsalted Butter, melted
  • 2 lbs. sliced Pattypan Squash (any yellow squash or even zucchini will work)
  • 1 medium Onion, chopped
  • 1 cup grated Carrot
  • 1 can Cream of Chicken Soup
  • 1 cup Sour Cream
  • Salt and Pepper to taste

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