Creamy Summer Squash Bake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 162.0
  • Total Fat: 8.2 g
  • Cholesterol: 17.1 mg
  • Sodium: 340.6 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Creamy Summer Squash Bake calories by ingredient
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Great dish to use when the squash is ripe for picking from your garden. Great dish to use when the squash is ripe for picking from your garden.
Number of Servings: 12


    3 cups of thinly sliced (used vegetable peeler) zucchini
    3 cups of thinly sliced yellow squash
    small can of Campbell's cream of chicken soup
    fill empty soup can with same amount of sour cream
    3 oz mozzarella shredded cheese
    stove top stuffing prepared according to package


Thinly slice 2 small zucchini squash and 2 yellow squash (total about 6 cups) place in pan with enough water to cover bottom of the pan, bring to a boil for 3 minutes. Drain and place squash in a 9 x 13 pan. Mix soup and sour cream together, mix with squash. Prepare stove top stuffing carefully stir into squash. Sprinkle top with shredded mozzarella cheese. Put in oven at 350 degrees to bake until cheese melts and is warmed through or bubbles. Makes 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user BSMOON.

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Member Ratings For This Recipe

  • Really enjoyed this. Used mushroom soup since that's what I had on hand. Using low fat soup, sour cream and cheese as well as omiting the margarine from the stuffing really lowers the fat/calorie content. Very creamy and comfort food-ish. :) Thanks for sharing this recipe. - 8/15/09

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