Bean And Squash Casserole
A hearty casserole combining green beans, squash, and creamy mushroom soup, perfect for family dinners and comfort food lovers seeking a savory, vegetable-packed dish.
Ingredients
Instructions
- Layer an 11 x 7 x 1/2-inch baking dish with one can of mushroom soup.
- Pour the drained green beans over the soup layer.
- Layer with sliced squash and break up bacon over the squash.
- Add thin slices of onion and top with the remaining can of mushroom soup.
- Cover with Saran Wrap leaving one corner open for steam and microwave for 25 minutes or bake in a preheated oven at 350°F for 1 hour.
- Do not cover the dish in the oven during baking.
Tips & Substitutions
For a richer flavor, consider adding spices like garlic powder or thyme to the layers. If you want a healthier option, substitute the cream of mushroom soup with a homemade mushroom sauce or a low-fat version. You can also use zucchini or yellow squash in place of the medium squash for a different texture and taste. For a heartier dish, add cooked quinoa or rice between the layers.
Serving Suggestions
This Bean and Squash Casserole pairs beautifully with a simple side salad, like Lettuce Refrigerator Salad, to balance the richness of the dish. For added protein, serve with grilled chicken or a pork recipe such as Fisher'S Ham Bits. Consider a light vinaigrette drizzled over the salad to enhance the meal's freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the casserole in a microwave-safe dish and cover loosely with a microwave-safe lid or wrap, heating in increments until warmed through. Alternatively, reheat in a preheated oven at 350°F for about 20-25 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Squash Casserole contains roughly 161 calories, with 5g protein, 15g carbohydrates, and 9g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of protein.
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 use fresh green beans instead of canned?
Yes, you can use fresh green beans! Just trim and steam them until tender before layering them in the casserole. Fresh beans will add a nice crunch and vibrant flavor to the dish.
How can I make this recipe vegetarian?
To make this casserole vegetarian, ensure the cream of mushroom soup is meat-free. You can also skip the bacon and substitute with sautéed mushrooms or smoked paprika for a similar depth of flavor without the meat.
Can I freeze the casserole before baking?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and freeze it for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. You may need to add a few extra minutes to the baking time.
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).