Summer Squash Casserole

Filled with fresh, tender squash and topped with a buttery, herbed stuffing mixture, this summer squash casserole is the ultimate comfort food. Fancy enough to serve at a holiday dinner, great for potlucks, and quick enough to pull together for last-minute guests, there’s just no getting around the versatility of this summer squash casserole. It pairs well with everything from fried chicken at a summertime Sunday lunch to roast turkey at Thanksgiving.

To make summer squash casserole, thinly-sliced yellow squash and zucchini are parcooked and seasoned with onion and salt, then mixed with carrots and water chestnuts. Cream of chicken soup and sour cream provide a luscious, creamy coating for the vegetables. The squash mixture is sandwiched between layers of a crisp, buttery stuffing, and baked until hot and bubbling.

Learn how to make summer squash casserole. You'll soon know why it’s a family favorite, passed down through generations.

Ingredients for Summer Squash Casserole

To make this summer squash casserole, you'll need:

• Yellow squash: A summer squash with a bright color, and buttery, mild flavor.
• Zucchini: Similar in flavor and texture to yellow squash; available year-round.
• Sweet onion: Adds a sweet, mild onion flavor to the dish.
• Salt: Helps draw out moisture and season the squash.
• Grated carrots: Bright color and sweet flavor pairs nicely with the squash and onion.
• Canned cream of chicken soup: Can also be substituted with cream of mushroom soup for a vegetarian alternative.
• Sour cream: Creamy tanginess makes for a velvety finish.
• Water chestnuts: A secret ingredient that stealthily adds crunch to the dish.
• Herb-seasoned stuffing: A crisp buttery base and topping in this casserole. If preferred, you can also top the dish with a cracker topping.
• Butter: Mixed with the stuffing for even browning.

What Type of Squash Is Best for Summer Squash Casserole?

For this squash casserole, we use summer squash—yellow squash and zucchini to be exact. Summer squashes are harvested before they fully mature, meaning their skin is thin and edible.

While we call for both yellow squash and zucchini for a great color contrast, the two are similar in flavor and texture, and can be used interchangeably if you prefer one over the other.

How To Make Summer Squash Casserole

This summer squash casserole is easy to make once you know the steps, so here's a brief recap before you get started. (The full recipe is further below.)

• Step 1. Cook squash and zucchini: Place thinly sliced squash and zucchini into a Dutch oven. Add onion, 2 tsp. salt, and water to cover. Bring to a boil, cook 5 minutes, and drain well.
• Step 2. Add remaining ingredients (minus stuffing): Stir to combine carrots, cream of chicken soup, sour cream, water chestnuts, and remaining salt. Fold into squash mixture.
• Step 3. Add stuffing: Mix stuffing with melted butter, and spoon half into the bottom of 13- x 9-inch baking dish. Top with squash, then remaining stuffing.
• Step 4. Bake casserole: Bake at 350°F for 30 to 35 minutes. Let stand 10 minutes before serving.

How To Keep Squash Casserole From Getting Watery

No watery squash casseroles here! This recipe calls for a parcooked squash mixture to be placed between layers of a crisp, herbed stuffing. One layer of stuffing lies on the bottom of the baking dish to soak up excess moisture, while the other bakes up golden brown as a crisp, buttery topping.

If you've had an issue with watery squash casseroles in the past, take a few extra minutes to blot your drained squash mixture with paper towels before incorporating into the casserole. This should eliminate any excess moisture before the casserole is baked.

How To Store Summer Squash Casserole

Wrap and store leftover casserole in the refrigerator for up to four days. Reheat in a 350°F oven until hot throughout.

Editorial contributions by Katie Rosenhouse.