Friday, June 7, 2019

Vintage Recipe: Summer Squash Casserole

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

This recipe for Summer Squash Casserole would no doubt come in handy when the squash plants are producing like crazy. The recipe as it is written is missing some details such as the sizes for the Cream of Chicken soup, the carton of sour cream and the bag of Pepperidge Farm stuffing.

It looks like it makes a rather large amount so it could work well as a vegetable entree. Or it can be used as a side dish for large family gatherings.

This recipe was handwritten on a decorative recipe card. It was found in an old large recipe file box. The age of the recipe card is unknown. See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, vegetable, squash, side dish, entree
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Summer Squash Casserole


  • Butter
  • Squash
  • 1 Carrot, grated
  • 1 onion, chopped
  • 1 can Cream of Chicken Soup
  • 1 small carton Sour Cream
  • 1/2 cube Oleo
  • 1/2 pkg. Pepperidge Farm Dry Dressing
  • Cheese, grated


  1. Put butter in pan. Fill skillet with squash, carrot and onion. Simmer until done.
  2. Add salt and pepper to taste and water if needed.
  3. Stir in cream of chicken soup and sour cream.
  4. Mix oleo and Pepperidge Farm Dry Dressing together. Put half in the bottom of a casserole pan.
  5. Add squash mixture, then a thin layer of grated cheese. Top with remaining dressing.
  6. Bake at 350°F until brown.
Created using The Recipes Generator

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