5-A-Day Squash Casserole

July 8, 2015
Serves 6-8
Prep time
Cook Time

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Nutrition recommendations for all adults include eating more vegetables, preferably 5 a day.  Sometimes it’s difficult to eat that many vegetables but this recipe has 5 vegetables in one casserole – squash, celery, carrots, onions and bell pepper.  What a delicious way to meet your requirements for vegetables!


  • 2 Cups
    Squash, chopped
  • 1
    Onion, chopped
  • 2
    Celery stalks, chopped
  • 2
    Carrots, peeled & chopped
  • 1
    Bell Pepper, chopped
  • 1 Cup
    Sour Cream
  • 1
    Cream of Chicken Soup, Canned
  • 3 Tablespoons
    Lemon Thyme, fresh
  • 1 Cup
    Cheddar Cheese, grated
  • 8 Ounces
    Pepperidge Farm Herb Stuffing Mix
  • 1/2 Cup
    Butter, melted


  1. Chop all vegetables.

  2. Cook the vegetables in a small amount of olive oil until tender.

  3. Butter a 2-quart casserole dish (or you can use 2 1-quart casserole dishes if you plan to freeze one of them for later use.) Combine melted butter with Pepperidge Farm herb stuffing mix. Sprinkle a layer of these crumbs on the bottom of the casserole dish.

  4. Mix together sour cream, cream of chicken soup and the cooked squash mixture. Sprinkle with lemon thyme. (If not using fresh thyme, use 1 tsp. dried thyme.)

  5. Sprinkle with grated cheese. Add another layer of dressing mixture.

  6. Bake at 350 degrees F. for 45 minutes.


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