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Summer Squash Casserole

Summer Squash Casserole {a Thanksgiving Favorite}

Libby with Lemony Thyme
5 from 2 votes
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Course Casserole

Ingredients
  

  • 4 cups fresh cooked summer squash (about 4-lbs)
  • 2 medium carrots grated
  • 1 medium onion finely chopped and microwaved for 2 minutes
  • 1 10 3/4 oz. can cream of chicken soup
  • 1 8- ounce sour cream
  • 1/4 cup mayo
  • 1/2 cup grated cheese
  • 1/2 tsp. freshly cracked pepper
  • 1 stick butter melted
  • 1 8 oz package Pepperidge Farm cornbread dressing mix

Instructions
 

  • Preheat oven to 350 degrees.
  • Cook squash until fork tender, then mash and drain well. Mix with carrots, onion, soup, sour cream, mayo, cheese, and pepper.
  • Toss melted butter with dressing.
  • Spread a thin layer of dressing in a buttered 9x13 casserole dish or equivalent. Alternate layers of squash mixture and dressing mixture, ending with a thick layer of dressing mixture on top.
  • Bake at 350 degrees for 30 minutes. Allow to sit 5 minutes before serving.