Super-Duper Yellow Squash Casserole Recipe


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The flavors of the squash and fresh vegetables combined in this casserole are so delicious there is no need for any seasoning in this recipe. Make sure to use all fresh ingredients for the best results.

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Serving Size / Yield

1 casserole


  • 2 lb. yellow squash, sliced thinly
  • 2 med. carrots, thinly sliced
  • 2 med. onions, slivered
  • 1 pkg. (8 oz.) Pepperidge Farm Herbed crumbly dressing
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1/2 lb. sliced, sauteed mushrooms
  • 1 stick margaine, melted
  • 1 C. sour cream

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Steam vegetables until tender. Combine with soup and sour cream. Stir dressing into melted margarine. Divide into 3 parts. In a large baking dish 9x13 inch, put 1/3 of the dressing in the bottom of the pan. Add 1/2 the vegetable mixture, add another 1/3 of the crumb mixture. Add other 1/2 of vegetable mixture. Top it with the rest of the crumb mixture. Bake at 350 degrees for 30 minutes.

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