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 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.
Squash and Carrot Casserole is a wonderful, comforting side dish your family will love.
Lots of delicious zucchini and carrots in a creamy sauce and covered in stuffing mix. Yummy!
This dish is hearty, easy to assemble, and economical.
Here’s what I did.
Spray your baking pan with cooking spray. I was making a casserole to feed 20 people so I doubled the original recipe. Sprinkle a few handfuls of the stuffing mix on the bottom of the baking dish – just enough to cover.
In a large mixing bowl melt butter. Add sour cream. Greek yogurt would probably also work wonderfully. Add cream of chicken soup.
Add zucchini slices, diced onion and carrots. I didn’t have enough matchsticks or carrot chips so I just used all that I had on hand.
Stir all the ingredients together. Place in pan over top of stuffing crumbs.
Sprinkle another layer of the stuffing mix over top of the veggies.
Bake at 350 for about 45 minutes until bubbly. In the top right corner you can see the soup mixture bubbling up over the top of the stuffing mix. It’s usually done when it gets to that point. This large dish took longer to cook – about 2 hours since there was so much volume in the pan.
Here’s a serving of Squash and Carrot Casserole. It’s mouthwatering. If you like squash you will love this casserole.
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, special occasions, and company dinners, too.
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