Moma’s Squash Casserole

There are many different variations of southern summer Squash Casserole across the Carolinas. Some call for cheese and crackers, some for sour cream and herb stuffing. This recipe is a simple version of the dish created by Louise Geiger of Charleston.



1 8oz package of herb seasoned stuffing mix

½ cup of butter or margarine melted

6 pats of butter or margarine

2 lbs yellow squash sliced or minced

2 medium onions sliced or minced

1 or 2 carrots grated

1 10.5 oz can of cream of chicken soup

1 cup dairy sour cream

½ tsp salt

½ tsp pepper


9x13 casserole dish (you can also use a baking pan)

Spoon or rubber spatula


Pre-heat oven to 350 degrees.

Soften butter. You can do this by putting butter in casserole dish and putting in the oven for a minute or two. Be careful not to burn.

Mix half of the stuffing mix, squash, onions, carrots, cream of chicken soup, sour cream, salt and pepper with the melted butter in the casserole dish.

Smooth evenly throughout the dish.

Sprinkle the rest of the stuffing mix on top.

Put pats of butter on top distributing evenly.

Bake in microwave for 5 minutes.

Then put in oven till light and bubbly. (Aprox. 20 minutes).


Serve as a side dish for a dinner party or family gathering.



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