Granny'S Squash And Tomato Casserole
A hearty casserole combining tender squash, ripe tomatoes, and savory cheese, perfect for family dinners or comfort food lovers seeking a flavorful vegetable dish.
Ingredients
Instructions
- Boil the squash until tender, then drain and set aside.
- Melt butter in a saucepan and blend in flour.
- Add chopped tomatoes, chopped green pepper, chopped onion, and beaten egg to the butter-flour mixture.
- Season with salt and pepper, then simmer for five minutes.
- Place the cooked squash into a buttered 9x13-inch dish.
- Pour the tomato mixture over the squash.
- Sprinkle cracker crumbs over the top.
- Add grated cheese as a topping.
- Bake at 350°F (175°C) for 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the tomato mixture. If you want to enhance the flavor, try sautéing the onions and green pepper until caramelized before adding them to the casserole. You can also substitute the squash with zucchini or eggplant for a different twist. Additionally, using seasoned cracker crumbs can elevate the taste.
Serving Suggestions
This casserole pairs beautifully with a fresh salad or crusty bread to soak up the juices. For a complete meal, serve it alongside grilled chicken or fish. It’s also a great side dish for a barbecue. You can garnish with fresh herbs like basil or parsley for added freshness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and warm in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven will keep the topping crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Squash And Tomato Casserole contains roughly 690 calories, with 13g protein, 94g carbohydrates, and 29g fat. It is an excellent source of protein (27% of the Daily Value) and iron (26% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
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 recipe ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it for up to a day. Just cover it tightly with foil or plastic wrap. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven.
What can I substitute for the egg?
If you prefer to make this dish egg-free, you can use a flaxseed meal or chia seed mixture as a binding agent. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then add it to the mixture.
Can I freeze the casserole?
Yes, this casserole freezes well. To freeze, assemble it without the cracker crumbs, cover tightly with foil or plastic wrap, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, add the cracker crumbs, and bake as directed.
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).