Aunt Helen'S Squash Casserole
A comforting squash casserole featuring tender yellow squash, carrots, and a creamy sauce, topped with savory stuffing, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- In a saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain the squash.
- Combine condensed cream of chicken soup and sour cream in a bowl.
- Stir shredded carrots into the sour cream mixture.
- Fold in the cooked squash and onions into the mixture.
- Combine stuffing mix and butter or margarine until evenly coated.
- Spread half of the stuffing mixture in the bottom of a 12 x 7 1/2-inch baking dish.
- Spoon the vegetable mixture over the stuffing layer.
- Sprinkle the remaining stuffing mixture over the top of the vegetables.
- Bake at 350°F for 30 minutes until heated through and golden on top.
Tips & Substitutions
For added flavor, consider sautéing the onion before adding it to the casserole. You can substitute the cream of chicken soup with a cream of mushroom soup for a vegetarian version. If you want a bit of spice, add some diced jalapeños or bell peppers to the squash mixture. This dish also pairs well with cheese, so feel free to sprinkle some shredded cheese on top before baking.
Serving Suggestions
Serve Aunt Helen's Squash Casserole as a delicious side dish for family dinners or holiday gatherings. It pairs wonderfully with roasted meats or a simple salad for a complete meal. For a comforting vegetarian option, consider serving it alongside Easy Grape-Nuts Pudding for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in a preheated oven at 350°F for about 20 minutes until warmed through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Helen'S Squash Casserole contains roughly 859 calories, with 12g protein, 86g carbohydrates, and 53g fat. It is an excellent source of vitamin A (170% of the Daily Value), dietary fiber (40% of the Daily Value), and potassium (28% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 832mg per serving (36% 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 a day in advance. Assemble it completely, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the plastic wrap and bake it straight from the fridge, adding an extra 5-10 minutes to the cooking time to ensure it's heated through.
What can I use instead of yellow squash?
If yellow squash isn't available, zucchini is a great substitute. You can also use a mix of both for added color and texture. Just ensure you slice them evenly to maintain consistent cooking times throughout the casserole.
Is there a way to make this dish gluten-free?
Absolutely! Use gluten-free stuffing instead of the regular Pepperidge Farm stuffing. Most brands offer a gluten-free version that will work perfectly in this recipe. Just check the label to ensure it meets your dietary needs.
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).