Carrot And Squash
Creamy and savory vegetable casserole combining tender squash, carrots, and flavorful stuffing, baked to perfection—ideal for comforting family dinners or holiday gatherings.
Ingredients
Instructions
- Combine melted oleo and stuffing mix; set aside.
- Place 2 cups of stuffing mix in the bottom of a 9 x 13-inch baking dish.
- Cook both kinds of sliced squash for 6 to 8 minutes, then drain and mash.
- Mix mashed squash with chopped onion, cream of mushroom soup, sour cream, sliced pimentos, and shredded carrots.
- Spread the squash mixture over the stuffing in the baking dish.
- Top with the remaining stuffing mix.
- Bake at 350°F for 30 minutes until heated through and golden on top.
Tips & Substitutions
For a flavor boost, consider adding garlic or fresh herbs like thyme to the squash mixture. If you don't have herb-seasoned stuffing mix, you can use plain stuffing and season it with dried herbs. You can also swap out the cream of mushroom soup for cream of chicken or a homemade white sauce for a different flavor profile. This dish is a great way to use up extra summer squash.
Serving Suggestions
This hearty dish pairs beautifully with a crisp green salad or roasted vegetables for a balanced meal. For a comforting side, serve it alongside mashed potatoes or crusty bread. Adding a scoop of this squash mixture to a plate of grilled chicken or fish elevates the meal. For dessert, consider serving Elizabeth'S Dessert Bars to cap off the meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions, covering them to retain moisture, for about 2-3 minutes, or until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot And Squash contains roughly 382 calories, with 8g protein, 76g carbohydrates, and 7g fat. It is an excellent source of vitamin A (289% of the Daily Value), dietary fiber (68% of the Daily Value), and potassium (43% of the Daily Value), and a good source of protein and vitamin C. It also contributes 19g of dietary fiber toward your daily target.
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 dish ahead of time?
Yes, you can prepare the squash mixture and layer it with the stuffing in the baking dish a day in advance. Cover tightly with plastic wrap and refrigerate. When you're ready to bake, remove the wrap and bake as directed, adding a few extra minutes to ensure it's heated through.
Can I use different vegetables in this recipe?
Absolutely! Feel free to mix in other vegetables such as bell peppers, spinach, or even some corn for added sweetness. Just keep in mind that the cooking time may vary slightly depending on the vegetables you choose.
Is this recipe suitable for vegetarian diets?
Yes, this recipe is vegetarian-friendly due to its plant-based ingredients. To make it vegan, simply substitute the sour cream with a plant-based alternative and use a vegan cream soup or make a homemade version with plant-based milk and thickeners.
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).