Company'S Coming Squash
A comforting squash casserole featuring creamy mushroom soup, tender vegetables, and a flavorful stuffing crust, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Simmer the squash, onion, carrot, and pimentos in a small amount of water for 8 to 10 minutes.
- Line a casserole dish with stuffing mix combined with melted margarine, reserving some for topping.
- Mix the cream of mushroom soup into the cooked squash mixture.
- Blend in 1 cup of sour cream.
- Pour the squash mixture into the prepared casserole dish.
- Sprinkle the remaining stuffing mixture on top.
- Bake at 350°F for 35 minutes or until browned.
Tips & Substitutions
For a more flavorful dish, consider adding garlic powder or herbs like thyme to the squash mixture. If you're out of pimentos, roasted red peppers or diced bell peppers can make a good substitute. You can also use homemade cornbread instead of the boxed stuffing mix for a personal touch. Adjust the cream of mushroom soup with a homemade version if desired.
Serving Suggestions
This savory squash casserole is perfect as a side dish for holiday meals or family gatherings, pairing beautifully with roasted meats or salads. For a complete vegetarian meal, serve it alongside a green salad or the Better Breakfast Rolls. It also makes a great potluck dish, sure to impress guests with its creamy texture and comforting flavors.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual servings, covered, for 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Company'S Coming Squash contains roughly 1351 calories, with 11g protein, 79g carbohydrates, and 113g fat. It is an excellent source of vitamin A (126% of the Daily Value), dietary fiber (31% of the Daily Value), and protein (21% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2045mg per serving (89% 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, frozen squash can be used in this recipe. Just make sure to thaw and drain any excess water before simmering with the other vegetables to avoid a watery casserole. This can save time and still provide great flavor and texture.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to a day before baking. Just add a few extra minutes to the baking time if it goes into the oven cold.
What can I substitute for the sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that adds a similar tangy flavor and creamy texture. You could also use a dairy-free yogurt if you need a dairy-free option.
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).