Empty Cupboard Casserole
A hearty, vegetable-packed casserole perfect for using pantry staples, with tender squash, green beans, potatoes, and melted cheese, ideal for a comforting family meal.
Ingredients
Instructions
- Heat green beans and sliced potatoes with garlic and salt until boiling, then simmer for a couple of minutes. Drain and wash.
- Slice the yellow squash and cook with onion, salt, and butter until tender. Drain.
- Layer the cooked vegetables in a small Pyrex dish.
- Top with sliced American cheese or shredded cheese and bake until cheese is melted and bubbly.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or rosemary. If you don't have green beans, you can substitute them with frozen mixed vegetables. Feel free to use any type of cheese you have on hand, as cheddar or mozzarella can work well instead of American cheese. To save time, you can use pre-sliced squash available at the grocery store.
Serving Suggestions
This casserole is a great standalone dish but pairs beautifully with a fresh garden salad or crusty bread for a complete meal. You can also serve it alongside grilled chicken or fish for protein. For a fun dessert, consider making a classic Old Fashioned Apple Pie(That You Always Thought Mother Made.) to finish off the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Empty Cupboard Casserole contains roughly 810 calories, with 15g protein, 104g carbohydrates, and 38g fat. It is an excellent source of potassium (41% of the Daily Value), dietary fiber (31% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1141mg per serving (50% 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 make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it for up to 24 hours. When ready to bake, allow it to sit at room temperature for about 20 minutes before placing it in the oven to ensure even cooking.
What can I substitute for yellow squash?
If yellow squash isn't available, zucchini is a great alternative. You can also use other vegetables like bell peppers or mushrooms to add variety and flavor to the dish.
Can this recipe be made vegan?
Absolutely! To make it vegan, simply omit the cheese or use a dairy-free cheese alternative. You can also replace the butter with olive oil or vegan butter for cooking the vegetables.
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).