Healthy Squash Casserole
A hearty and healthy squash casserole featuring creamy mushroom soup, melted cheese, and toasted bread crumbs, perfect for a comforting vegetarian main or side dish.
Ingredients
Instructions
- Mash the cooked yellow squash and crumble the stale whole grain bread slices.
- Set aside one-third of the bread crumbs for topping.
- In a large bowl, mix the mashed squash, egg substitute, cream of mushroom soup, 2 slices of bread, reduced fat Colby cheese, and freshly ground pepper.
- Transfer the mixture into a large baking dish.
- Sprinkle the reserved bread crumbs evenly over the top.
- Bake at 350°F until the top is golden brown, about 20 to 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt or sour cream to the squash mixture. If you're out of egg substitute, a flaxseed meal mixed with water can work as a binder. For added flavor, try incorporating herbs like thyme or basil. If you're looking for more veggie-packed dishes, browse more vegetarian recipes that are just as satisfying.
Serving Suggestions
This Healthy Squash Casserole makes a great side dish for grilled chicken or fish, offering a delightful contrast to heartier proteins. It pairs beautifully with Peaches And Cream Shortcake for a light dessert afterward. Serve with a simple green salad to balance the meal and add a refreshing crunch.
Storage & Reheating
Allow the casserole to cool completely before storing. Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for a quicker option, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Healthy Squash Casserole contains roughly 172 calories, with 18g protein, 11g carbohydrates, and 6g fat. It is an excellent source of protein (36% of the Daily Value) and calcium (21% of the Daily Value). Note that it is relatively high in sodium, at 613mg 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 other types of squash in this recipe?
Absolutely! While yellow squash is the star here, zucchini or a mix of summer squashes can be used as substitutes. Just ensure they are cooked and drained well to avoid excess moisture in the casserole.
Is this casserole suitable for freezing?
Yes, this casserole freezes well! To freeze, allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Can I make this dish ahead of time?
Definitely! You can prepare the casserole a day in advance and store it in the refrigerator. Just remember to let it sit at room temperature for about 30 minutes before baking 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).