This hearty Squash and Carrot Casserole recipe has been a family favorite for years. It’s really easy to toss together and it’s an especially nice casserole for the holidays, but it’s also a great way to use up garden squash or carrots in the summer. This casserole tastes wonderful. I make no claim that it’s healthy or low calorie since it uses cream of chicken soup and sour cream in the recipe, but it sure has amazing flavor.
This casserole has been all over the Internet for years. I’m not sure who originated the recipe – it wouldn’t surprise me if it was Pepperidge Farm since you use their stuffing mix in the recipe. But I got the recipe around 1980 from Connie Miller when we went to church together at First Baptist Church of Indian Rocks in Largo, Florida. Connie brought this great casserole to a potluck one time and it was love at first bite for me.
This wonderful side dish is so satisfying, filling, and delicious. I have served it many times to company and people who don’t even like squash like this savory recipe. I made this recipe to take to a family having a funeral so because they needed 20 servings I doubled the original recipe and put it in a large foil pan. It’s wonderful comfort food and everyone always enjoys the rich, creamy taste.
If you need another casserole recipe for squash to use up garden produce, for holiday baking ideas, special occasions, or a company dinner, consider giving Squash and Carrot Casserole a try. This side dish has great taste, texture, and appearance. Your family will be scraping the bottom of the dish for every last bite of this recipe. It’s easy and fairly economical too.
When I initially posted this recipe in February 2013, I was still using an iPhone for a camera. My pictures were not sharp and the lighting was poor. I recently remade this recipe (November 2016) for Thanksgiving dinner. I could not find the regular crushed Pepperidge Farm stuffing so, I used their cubes instead. It still turned out wonderfully delicious. I’ve always parboiled the squash and carrots first. But if you’re in a time crunch, if you slice your carrots very thin, but slice the squash thicker, you can bake this dish and the veggies will be done about the same time. It may take a little longer, and you may have to cover the dish with foil for part of the baking time (so the stuffing doesn’t over-brown), but it’s a great dish that’s so worth the effort.
Squash and Carrot Casserole is a wonderful, comforting side dish your family will love.
There are lots of delicious zucchini and carrots in a creamy sauce and covered in stuffing mix in this recipe.
Squash and Carrot Casserole is hearty, easy to assemble, and economical.
Here’s what I did.
I used these ingredients. Normally I use the Herb Seasoned regular crumb stuffing, but could only find the cubed stuffing so that’s what I used. You will only use about half of the bag of stuffing.
Spray an 8×12″ glass baking dish with cooking spray. Sprinkle a few handfuls of the stuffing mix on the bottom of the baking dish – just enough to cover.
Parboil squash and carrots. Drain. In a large mixing bowl melt butter. Add sour cream, cream of chicken soup, diced onion, melted butter and parboiled veggies.
Stir ingredients to combine.
Pour the squash mixture into greased baking dish.
Sprinkle another couple of handfuls of stuffing mix over top of the veggies.
Bake at 350 for about 45 minutes until bubbly.
Garnish the casserole with fresh parsley if desired.
Here’s a serving of Squash and Carrot Casserole. It’s mouthwatering. If you like squash you will love this casserole.
Squash and Carrot Casserole is wonderful for Thanksgiving or Christmas Dinner.
Here’s the recipe.
SQUASH AND CARROT CASSEROLE
(Recipe from Connie Miller, when we attended First Baptist Church Indian Rocks, Largo, FL)
- 2 lbs. fresh yellow or zucchini squash, sliced, cooked and drained
- 1-2 carrots, sliced
- 1 small onion, finely chopped
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 stick butter, melted
- ½ of an 8-oz. pkg. Pepperidge Farm Herb Stuffing Mix
- Grease large casserole dish with some of the butter.
- Spread about 1 cup of stuffing mix on bottom of casserole dish.
- Combine all other ingredients and pour into the casserole dish.
- Top with another 1 cup or so of stuffing mix.
- Bake at 350° for about 30-45 minutes until bubbly.
Doesn’t Squash and Carrot Casserole look marvelous? We love this great side dish. It’s especially great for the holidays.
Squash and Carrot Casserole is great for using up garden produce. We like to serve it on special occasions, and company dinners, too.
Every bite of Squash and Carrot Casserole is so mouthwatering.
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