Dehaan'S Summer Squash Bake
A savory summer squash bake featuring tender squash, mushrooms, and creamy dressing, perfect for family dinners or potlucks in warm weather.
Ingredients
Instructions
- Cook squash and chopped onion in water for 5 minutes; drain.
- Blend sour cream and mushroom soup until smooth.
- Mix the sour cream and soup mixture with the cooked squash, onions, and sliced mushrooms.
- Combine Stove Top stuffing with a little water and margarine to moisten slightly.
- Place half of the prepared stuffing in the bottom of a casserole or baking pan.
- Spoon the vegetable mixture evenly over the stuffing.
- Top with the remaining stuffing.
- Bake at 350°F for 30 to 45 minutes or until browned.
Tips & Substitutions
For a richer flavor, consider adding sautéed garlic or shallots to the squash mixture. If you want a lighter version, substitute Greek yogurt for sour cream or use low-fat mushroom soup. You can also use any combination of summer squash and zucchini available; both will work well in this dish. For added texture, sprinkle some grated cheese on top before baking.
Serving Suggestions
This summer squash bake is a versatile dish that pairs beautifully with grilled chicken or fish for a complete meal. Serve alongside a fresh green salad or crusty bread for added texture. It also makes an excellent side dish for larger gatherings, complementing other vegetarian recipes like Confetti Stuffed Peppers.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish covered with foil and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. Alternatively, microwave individual portions on medium power until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Dehaan'S Summer Squash Bake contains roughly 194 calories, with 9g protein, 39g carbohydrates, and 1g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 610mg per serving (27% 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 different types of squash in this recipe?
Absolutely! Feel free to substitute any type of summer squash or zucchini that you have on hand. Yellow squash, pattypan squash, or even some types of winter squash can work, although they may alter the texture slightly.
Is there a gluten-free option for the stuffing?
Yes, you can use gluten-free stuffing mix or quinoa as a base. Just ensure to adjust the moisture accordingly, as gluten-free options may absorb liquid differently than traditional stuffing mixes.
Can I prepare this dish in advance?
Yes, you can assemble the casserole a day ahead. Just cover it tightly and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the oven to ensure even cooking.
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).