Creamy Summer Squash and Carrot Bake
This Creamy Summer Squash and Carrot Bake is a delightful dish that combines the fresh flavors of summer squash and shredded carrots into a comforting casserole. Perfect for gatherings, this recipe is easy to prepare and can be made ahead of time. The creamy base, made from a blend of cream of chicken soup and sour cream, complements the vegetables beautifully, while the herb-seasoned stuffing adds a delicious crunch. Serve this as a side dish to accompany grilled meats or enjoy it on its own for a light and satisfying meal.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Summer squash or zucchini
2 lbs (sliced (about 6 cups))
Onion
1/4 cup (chopped)
Cream of chicken soup
1 (10 ounce) can (none)
Sour cream
1 cup (none)
Carrot
1 cup (shredded)
Herb seasoned stuffing mix
1 (8 ounce) package (none)
Butter
1/2 cup (melted)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large pot, bring salted water to a boil. Add the sliced squash and chopped onion, cooking for about 5 minutes until tender. Drain well and set aside.
3
In a separate bowl, combine the cream of chicken soup and sour cream until smooth. Stir in the shredded carrots and mix well.
4
Gently fold the drained squash and onion into the soup mixture until evenly combined.
5
In another bowl, mix the herb-seasoned stuffing mix with the melted butter until the stuffing is well coated.
6
Spread half of the stuffing mixture evenly across the bottom of a greased 9x13-inch baking pan.
7
Spoon the creamy squash mixture over the stuffing layer, spreading it out to cover evenly.
8
Sprinkle the remaining stuffing mixture on top of the squash mixture, ensuring an even distribution.
9
Bake uncovered in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
10
Allow to cool for a few minutes before serving. This dish can easily be prepared ahead of time and heated before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Summer Squash and Carrot Bake?
It is a comforting vegetable casserole that combines fresh summer squash, shredded carrots, and a creamy soup base topped with herb-seasoned stuffing.
What type of squash should I use?
You can use 2 lbs of either summer squash or zucchini, or a combination of both.
How should the squash be prepared?
The squash should be sliced into pieces, totaling approximately 6 cups.
Do I need to cook the vegetables before baking?
Yes, you should boil the sliced squash and chopped onion in salted water for about 5 minutes until tender.
Why do I need to drain the squash well?
Draining the squash and onion thoroughly prevents the casserole from becoming too watery during the baking process.
What makes the base of the casserole creamy?
The creamy texture comes from a mixture of one 10-ounce can of cream of chicken soup and 1 cup of sour cream.
Can I make this recipe vegetarian?
Yes, simply replace the cream of chicken soup with cream of mushroom or cream of celery soup.
How much carrot is required for this recipe?
You will need 1 cup of shredded carrots.
What kind of topping is used?
The topping is an 8-ounce package of herb-seasoned stuffing mix combined with 1/2 cup of melted butter.
How much butter is needed?
The recipe calls for 1/2 cup of butter, which is equivalent to one standard stick.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) for the best results.
What size baking pan should I use?
A greased 9x13-inch baking pan is the ideal size for this amount of ingredients.
How should the stuffing be layered?
Spread half of the buttered stuffing on the bottom of the pan, add the squash mixture, and top with the remaining stuffing.
How long does the bake take?
The casserole should bake uncovered for 25 to 30 minutes.
How do I know when the dish is done?
It is finished when the stuffing topping is golden brown and the creamy mixture is bubbly.
Can I prepare this dish ahead of time?
Yes, this dish can be assembled ahead of time and kept in the refrigerator until you are ready to bake it.
Is this a side dish or a main course?
While it is typically served as a side dish for grilled meats, it can also be enjoyed as a light and satisfying main meal.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I add other vegetables to this bake?
Yes, you can experiment by adding bell peppers or corn for additional color and flavor.
Do I need to peel the squash first?
No, the skin of summer squash and zucchini is tender enough to leave on, though you can peel it if you prefer.
How much onion is used?
The recipe calls for 1/4 cup of chopped onion.
What should I do after taking it out of the oven?
Allow the dish to cool for a few minutes before serving to let the creamy base set slightly.
Can I use low-fat sour cream?
Yes, low-fat sour cream can be used, though the final result may be slightly less rich.
Is the stuffing mix pre-cooked?
No, you use the dry herb-seasoned stuffing mix from the package and toss it with melted butter.
What tags describe this recipe?
Tags include casserole, vegetable dish, summer recipe, comfort food, and easy to prepare.
How many ingredients are in this recipe?
There are 7 primary ingredients: squash, onion, cream of chicken soup, sour cream, carrots, stuffing mix, and butter.
Can I add cheese to the recipe?
Yes, adding a layer of shredded cheddar or parmesan cheese into the mixture or on top is a popular variation.
Can I use frozen squash?
While fresh is best, you can use frozen squash if you thaw and drain it extremely well before mixing.
Is this dish kid-friendly?
Yes, the creamy texture and crunchy stuffing topping make it a great way to encourage kids to eat vegetables.
Can I double the recipe?
Yes, you can double the recipe, but you may need to use two separate 9x13-inch pans for even baking.