Cat'S Squash Casserole
A savory squash casserole combining tender cooked squash, rich cream cheese, and shredded cheese, baked with a crunchy cracker topping. Perfect as a comforting side or vegetarian main dish, it offers a creamy texture with a crispy topping that appeals to family dinners and potlucks alike.
Ingredients
Instructions
- Drain the squash well and mash with a potato masher.
- Add eggs and blend in the Worcestershire sauce, chopped onion, shredded cheese, cream cheese, salt, and black pepper until well combined.
- Pour the mixture into a greased baking pan.
- Mix bread crumbs with melted oleo (butter) and sprinkle over the casserole.
- Bake at 350°F (175°C) for 30 minutes until golden brown and heated through.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or half-and-half when mixing the ingredients. If you don't have bread crumbs, crushed crackers or panko can be a great substitute. For a flavor boost, try incorporating herbs like thyme or rosemary. You can also experiment with different types of cheese, such as sharp cheddar or pepper jack, to add depth to the dish.
Serving Suggestions
This Cat's Squash Casserole makes a delightful side dish for grilled meats or roasted chicken. It pairs beautifully with Toti Fields Fruit Salad for a refreshing contrast. For a complete meal, serve it alongside a crisp green salad or sautéed vegetables. Garnish with fresh herbs for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, ensuring they are warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Cat'S Squash Casserole contains roughly 571 calories, with 16g protein, 75g carbohydrates, and 24g fat. It is an excellent source of protein (32% of the Daily Value), iron (30% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 941mg per serving (41% 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 use frozen squash instead of fresh?
Yes, you can use frozen squash for this recipe. Just make sure to thaw and drain it well to avoid excess moisture in the casserole. Frozen squash is a convenient alternative and will still yield a delicious result.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, allow it to sit at room temperature for 30 minutes before placing it in the oven.
Can I make this dish gluten-free?
Yes, you can easily make this casserole gluten-free by using gluten-free bread crumbs or crushed gluten-free crackers. Just ensure that all other ingredients, like the Worcestershire sauce and cheeses, are also gluten-free.
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).