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Carrot and Squash Casserole Recipe

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  • 4 cups cooked yellow summer squash
  • 1 cup carrots, grated
  • 1/2 cup onion, finely chopped
  • 1 can (10 oz.) cream of chicken soup
  • 1 jar Cherchies® Pretty Peppers, drained
  • Dash of Tabasco
  • 1/2 pint of sour cream
  • 1/2 cup butter
  • 1 package cornbread stuffing mix


Mash squash and add carrots, onions, and soup. Mix well. Add Pretty Peppers, Tabasco and sour cream and blend well.

In a separate pan, melt butter and add stuffing mix. Blend well and put a layer of stuffing on bottom of a 9" x 13" casserole dish. Cover with vegetable mixture and top with remaining stuffing.

Bake for 30 minutes in a 350 degree oven.

Serves 12


Carrot and Squash Casserole Recipe