Recipe by Jen
"This is sooo yummy and kids will love it too! You can use zucchini or yellow squash, or a combination of the two! To make it lower in fat, use low-fat sour cream, low-fat soup and cut the butter in half."
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1 (10.75 ounce) can
condensed cream of mushroom soup
medium carrots, grated
1 (5.5 ounce) package
shredded mozzarella cheese
I've been making a similar recipe for about 30 years and for those of you that think this one may be a little bland, you might try it again using:
Can of Cream of Chicken Soup and a package of Herb Stuffing (such as Pepperidge Farm)instead. of the croutons.
The recipe I used had some of the stuffing mix on the bottom (which absorbs some of the liquid) and the rest of the stuffing mix on the top.
Cheese then would be mixed with the veggies.
Thank you so much for reminding me of this.
Also,if you microwave the veggies with a little water or steam them, they won't be watery.
The flavor was pretty good, but the recipe was confusing. I assume you would drain the veggies after boiling...but how much of the veggies do you use? My zukes are enormous right now...so saying use 4 chopped is misleading. Should it be 4 cups? Do you put the soup mixture over the top or should it all be completely mixed together and then put into the casserole dish. It might have tasted better if the ingredients and directions were more exact.
My husband and I loved it! I used 16oz of Mozzarella cheese instead of the 8oz suggested. I would recommend mixing it in with the other ingredients rather than putting it on top so that you have the cheesiness throughout the whole dish. I also premixed the other ingredients before putting them in the casserole, it made it easier than trying to mix them in the baking dish.
This was amazing. Everyone LOVED it, even non-veggie eaters. I used fat free sour cream and croutons and low-fat soup and mozzarella cheese and only 1/2 the butter. It was so creamy, everyone couldn't believe it was low-fat. Will make it again and again.
This was delicious. We used a combination of yellow squash and zucchini. It was really pretty when it came out of the oven with the yellow, green and orange colors peeking through the cheese. Next time we're going to try topping it with cheddar cheese. We will make this again.
Recipe was delicious! Didn't add the shredded carrot...
We really loved this recipe. I took the advice from another reviewer and used Cr. of Chix instead of Cr of Mush. My husband forgot to cover it so the croutons were crunchy which I actually liked. Maybe next time we'll cover it and uncover for apx 15-20 mins at the end. The croutons were kind of big so I will use seasoned stuffing next time. VERY YUMMY! And, in case you are wondering like I was, this was a meal in it of itself ... I didn't know if I needed to serve some meat with it...but this was definitely an entire meal.
My family really liked this! I used shredded zuke (bc thats what I had) and a box of stovetop instead of the crutons and I didnt have the soup so it was sour cream, butter, some water (as called for in the stuffing, but not much bc the zuke will release juice as it cooks) and cheese, in the oven with the ham for an hour. Even Miss Picky ate most of it and said it was sooooo good! Little Mr Picky did also. Thanks for a great way to get a veggie into my unsuspecting family!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Squash Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 475
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