Gigi's Summer Squash Casserole with Sour Cream
Gigi's yellow squash casserole features tender squash and onion baked in a creamy sour cream and soup sauce, topped with herbed stuffing.
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Instructions
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Preheat oven to 350 F and butter a 1.5 to 2-quart baking dish.
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Cook sliced squash and onion in one inch of water until tender; drain.
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Combine condensed soup and sour cream, then mix with the drained squash.
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Transfer squash mixture to the prepared baking dish.
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Toss stuffing crumbs with melted butter; sprinkle over casserole.
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Bake on the lowest rack for 20 minutes.
Nutritional Info (per serving)
Calories:
255 kcal
Carbohydrate:
19 g
Cholesterol:
37 mg
Fiber:
3 g
Protein:
5 g
Saturated Fat:
8 g
Sodium:
561 mg
Sugar:
7 g
Fat:
19 g
Unsaturated Fat:
0 g