Glenda'S Squash Casserole
A creamy, hearty squash casserole with savory stuffing and tender onions, perfect for family dinners or holiday gatherings, offering comforting flavors and a crispy topping.
Ingredients
Instructions
- Melt margarine and mix with stuffing mix, then place half of the mixture in the bottom of a baking dish.
- In a bowl, combine squash, chopped onion, cream of chicken or mushroom soup, and sour cream.
- Add shredded carrot to the mixture for color and extra flavor.
- Pour the squash mixture over the stuffing in the dish.
- Top the casserole with the remaining stuffing mixture.
- Bake at 350°F (175°C) for 30 minutes until bubbly and golden.
Tips & Substitutions
For a richer flavor, consider using homemade cream of chicken or mushroom soup. If you prefer a lighter option, Greek yogurt can be a great substitute for sour cream. You can also add cooked ground sausage or crumbled bacon for added protein and flavor. If you don't have cornbread stuffing mix, consider using crushed crackers or breadcrumbs mixed with herbs as an alternative.
Serving Suggestions
This casserole pairs beautifully with roasted chicken or grilled meats, making it an excellent side for a family dinner. Consider serving it alongside a fresh green salad or steamed vegetables for a complete meal. For a comforting winter dish, it complements perfectly with Chicken Breasts Diane, creating a delightful and hearty spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the casserole in an oven preheated to 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions, covering them to retain moisture, for about 2-3 minutes depending on your microwave's power.
Nutrition & Diet Analysis (per serving)
Each serving of Glenda'S Squash Casserole contains roughly 267 calories, with 5g protein, 32g carbohydrates, and 13g fat. It is a good source of vitamin A (13% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 662mg per serving (29% 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 fresh squash instead of canned?
Absolutely! Using fresh squash will add a wonderful texture and flavor to the casserole. Simply peel and slice about 2-3 medium squash, then steam or sauté them lightly before mixing with the other ingredients to ensure they cook properly in the casserole.
Is there a vegetarian version of this casserole?
Yes, you can easily make a vegetarian version by substituting the cream of chicken soup with a cream of mushroom soup or a homemade vegetable cream soup. Additionally, ensure that the stuffing mix is vegetarian-friendly, or you can make your own stuffing using bread, vegetable broth, and seasonings.
Can I prepare this casserole in advance?
Yes, you can prepare the casserole ahead of time! Assemble the dish up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When you're ready to bake, allow it to sit at room temperature for about 30 minutes 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).