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Bell's Zucchini Squash Casserole

Submitted by Wendi Dellemonico

When your summer garden is overflowing with zucchini, make casserole! This creamy casserole is a great way to sneak veggies onto a kid's plate (or an adult's)!

Bell's Zucchini Squash Casserole

Submitted by Wendi Dellemonico

When your summer garden is overflowing with zucchini, make casserole! This creamy casserole is a great way to sneak veggies onto a kid's plate (or an adult's)!

Ingredients

Serving size: 6 - 8 servings

6oz. Bell's Traditional Stuffing
2 lbs. Summer squash and/or zucchini, sliced
1/4 cup Onion, chopped
1 can Cream of chicken soup
1 cup Carrots, shredded
8oz. Sour cream
1/4 cup Butter, melted

Directions

Print
  1. Cook squash and onions in boiling water for 5 minutes. Drain well. Set aside.
  2. Combine soup, sour cream, and carrots in a separate bowl.
  3. Gently fold into the squash/onion mixture.
  4. In a separate bowl, mix stuffing with melted butter.
  5. Butter a 2-quart casserole or 8x8 pan. Spread half of the stuffing mix in the bottom of the dish. Add squash mixture.
  6. Top the casserole with the remaining stuffing.
  7. Bake at 350F for 25-30 minutes.

What's Cooking?

Invite the crew over for a home-cooked meal