Squash and Carrot Casserole

Teresa Ambra

Squash and Carrot Casserole is one of our favorite vintage side dish recipes. It uses either yellow or zucchini squash (or both), carrots and onions, along with herb stuffing mix. It's easy to whip up and one of the best ways to get your kids to eat their vegetables! This tasty side dish is great for company dinners or holiday entertaining.

3.67 from 3 votes

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Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish, Vegetable

Cuisine American

Servings

Calories 276 kcal

Equipment

1 8x12" glass baking dish
1 mixing bowl
1 wooden spoon
1 sharp knife to slice vegetables
measuring cups
measuring spoons

Ingredients

2 lbs. fresh yellow squash or zucchini squash, sliced (or use both kinds of squash)
2 medium carrots sliced
1 small onion finely chopped
1 can cream of chicken soup
1 cup sour cream
1/2 cup unsalted butter melted (1 stick)
4 oz. Pepperidge Farm Herb Stuffing Mix (half of an 8-ounce package)

Instructions

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 in a mixing bowl and spoon into the casserole dish.
Top with another 1 cup or so of stuffing mix.
Bake at 350° for about 30-45 minutes until bubbly.

Notes

NOTE: I usually use both zucchini and yellow squash for this casserole.

Nutrition

Calories: 276kcalCarbohydrates: 21gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 51mgSodium: 490mgPotassium: 452mgFiber: 2gSugar: 6gVitamin A: 3378IUVitamin C: 21mgCalcium: 76mgIron: 1mg

Keyword carrots, casserole, side dish, yellow squash, zucchini

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