Lola'S Squash Casserole
A comforting squash casserole featuring creamy mushroom soup, tender rice, and melted cheese, perfect for family dinners or potlucks with rich, savory flavors.
Ingredients
Instructions
- Saute the chopped onion in butter until translucent.
- Cook the rice until tender.
- In a mixing bowl, combine the cooked squash, beaten egg, cream of mushroom soup, crumbled bread, and flour; mix well.
- Add the cooked rice and cheese to the mixture, then season with salt and pepper to taste.
- Pour the mixture into a greased baking dish and bake at 350°F until lightly browned, approximately 30 minutes.
Tips & Substitutions
For added flavor, consider incorporating herbs like thyme or basil into the squash mixture. If you're out of cream of mushroom soup, you can substitute with a homemade white sauce or a different canned soup. You can also use leftover cooked squash or even zucchini for a slight variation. To enhance texture, try adding some sautéed mushrooms or bell peppers.
Serving Suggestions
This squash casserole pairs beautifully with a fresh garden salad or steamed green beans for a well-rounded meal. For a heartier option, serve it alongside roasted chicken or grilled fish. It also makes a great side dish for gatherings and potlucks, complementing other dishes like Helen'S Crazy Casserole or Meat Ball Cookies.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions, but be sure to cover them to keep moisture in.
Nutrition & Diet Analysis (per serving)
Each serving of Lola'S Squash Casserole contains roughly 756 calories, with 16g protein, 137g carbohydrates, and 16g fat. It is an excellent source of protein (32% of the Daily Value) and iron (31% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1646mg per serving (72% 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 frozen squash for this recipe?
Yes, you can use frozen squash. Just be sure to thaw and drain any excess moisture before adding it to the mixture. This will prevent the casserole from becoming too watery. Cooked frozen squash works best, as it will blend well with the other ingredients.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage and cover it tightly in the refrigerator for up to 24 hours. When you're ready to bake, simply pop it in the oven. If baking from cold, you may need to add an extra 10-15 minutes to the cooking time.
Is this recipe suitable for vegetarians?
Yes, this squash casserole is a great vegetarian dish, as it contains no meat. It incorporates wholesome ingredients like squash, rice, and cheese. You can also explore more vegetarian recipes to complement this dish, making it an excellent choice for meatless meals.
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).