Creamy Yellow Squash Casserole
A creamy yellow squash casserole with tender squash, savory mushroom soup, and crunchy water chestnuts, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- Cook and drain the sliced yellow squash.
- In a mixing bowl, combine the cooked squash, mushroom soup, sour cream, drained and sliced pimentos or green peppers, sliced water chestnuts, and chopped onions.
- Set aside one-third of the margarine. Melt the remaining two-thirds and mix with the stuffing mix.
- Line the bottom of a 2-quart baking dish with half of the stuffing mix.
- Spread the squash mixture evenly over the stuffing layer.
- Top with the remaining stuffing mix and dot with the reserved margarine.
- Bake at 350°F for 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a bit of shredded cheese to the squash mixture. If you don't have mushroom soup, cream of chicken soup works well as a substitute. For a healthier option, use Greek yogurt instead of sour cream. You can also enhance the flavor by adding garlic or herbs like thyme or parsley.
Serving Suggestions
This creamy yellow squash casserole pairs beautifully with grilled chicken or fish for a complete meal. It also makes a great side dish alongside roasted meats or a fresh salad. For a hearty vegetarian option, serve it alongside a slice of hearty rye bread or rolls. Consider adding a sprinkle of fresh herbs on top before serving for extra flavor.
Storage & Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for about 1-2 minutes, checking for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Yellow Squash Casserole contains roughly 357 calories, with 5g protein, 19g carbohydrates, and 30g fat. Note that it is relatively high in sodium, at 641mg per serving (28% 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 yellow squash instead of fresh?
Yes, you can use frozen yellow squash, but be sure to thaw and drain it well before cooking. Frozen vegetables can sometimes release excess moisture, which may affect the texture of the casserole.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and cover it in the refrigerator. Just add a few extra minutes to the baking time if baking directly from the fridge.
Is this recipe suitable for a vegetarian diet?
Yes, this creamy yellow squash casserole is a vegetarian recipe as it doesn't contain any meat products. Just ensure your mushroom soup is also vegetarian if that is a concern.
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).