Summer Squash Casserole

Summer Squash Casserole
  • 4 zucchini, chopped
  • 2 onions, chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 3 medium carrots, grated
  • 1 (5.5 ounce) package croutons
  • 1/2 cup butter
  • 8 ounces shredded mozzarella cheese



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil squash and onion in a small amount of water for 5 minutes. Place boiled squash and onions in a 9x13 inch baking dish. Mix in soup, sour cream, carrots, croutons, and butter. Top with Mozzarella cheese.
  3. Cover dish and bake in preheated oven for one hour.

04/09/2017
Summer Squash Casserole, recipe PT15M PT1H 5 455 calories
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