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Easy to throw together, this summer squash casserole is a savory southern staple that can feed a crowd.



2.5 lbs yellow squash, small diced

½  stick (4 Tbsp) of salted butter

1 onion, diced

1 garlic clove, minced

1 carrot, grated

8 oz sour cream

1 can (10.5 oz) cream of chicken soup

¼ tsp pepper

½ tsp salt

1 c Italian seasoned bread crumbs, divided (half mixed in, half sprinkled on top)


In a large pot, melt the butter and add chopped squash and onion. Cook, stirring as needed, over medium heat for 20 minutes until soft. 

In a large glass bowl, add remaining ingredients (only ½ c of bread crumbs) and mix until well combined.

Using a slotted spoon to drain excess liquid, transfer the squash and onion into the large bowl with the sour cream mixture. Mix well.

Pour into a 9×13″ baking dish. Sprinkle remaining ½ cup of bread crumbs on top.

Bake at 350 degrees for 45 minutes. To achieve toasted top, broil at the end. Watch closely so it won’t burn.

Serve warm.