5Th Sunday Squash Casserole
A creamy, cheesy squash casserole blending yellow and zucchini squash with onions, topped with bread crumbs and butter for a comforting side dish perfect for family meals.
Ingredients
Instructions
- Boil the sliced yellow and zucchini squash with chopped onion, salt, pepper, and 1 tablespoon water until tender. Drain well.
- In a bowl, combine the cooked squash and onion mixture with evaporated milk, grated Cheddar cheese, eggs, salt, and pepper. Mix thoroughly.
- Pour the mixture into a casserole dish, top with bread crumbs, and dot with small pieces of butter.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until golden brown and bubbly.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of evaporated milk. If you prefer a little crunch, add some chopped bell peppers or mushrooms to the squash mixture. For a gluten-free option, substitute regular bread crumbs with gluten-free bread crumbs. Additionally, you can use different cheese varieties like Monterey Jack or a blend for added flavor.
Serving Suggestions
This casserole pairs beautifully with a fresh garden salad or roasted vegetables for a complete meal. You can also serve it alongside grilled chicken or fish for added protein. For a comforting family dinner, consider serving it with a side of Split Pea Soup With Franks. It makes a great dish for potlucks or gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions for 1-2 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of 5Th Sunday Squash Casserole contains roughly 1039 calories, with 21g protein, 139g carbohydrates, and 44g fat. It is an excellent source of protein (43% of the Daily Value), calcium (40% of the Daily Value), and iron (37% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1336mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to a day in advance. Assemble the dish without baking, cover it tightly with plastic wrap, and refrigerate. When ready to serve, simply bake it in the oven for an additional 5-10 minutes, as it may need extra time to heat through.
Is there a vegetarian alternative to this recipe?
This recipe is already vegetarian-friendly, but you can enhance its nutrition by adding more vegetables like spinach or bell peppers. You can also use a dairy-free milk and cheese substitute to cater to vegan diets, ensuring everyone can enjoy this delightful dish.
Can I freeze leftovers of the squash casserole?
Yes, you can freeze the leftovers. Allow the casserole to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).