Margaret'S Squash Casserole
A creamy, cheesy squash casserole with crunchy almonds and tender water chestnuts, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Cook yellow squash and chopped onion until tender.
- Drain the cooked squash and onions, then mash.
- Add cream of chicken soup, shredded sharp cheese, sour cream, drained water chestnuts, margarine, and sliced almonds to the mashed mixture; stir to combine.
- Transfer to a baking dish and bake until heated through and bubbly.
Tips & Substitutions
For a creamier texture, consider replacing sour cream with Greek yogurt. You can also swap out the sharp cheese for a milder variety if desired. If you prefer a crunchier topping, mix additional sliced almonds into the corn bread mix or bread crumbs before baking. Ensure the squash is well-drained to avoid a watery casserole.
Serving Suggestions
This squash casserole pairs beautifully with grilled meats or a fresh garden salad. Serve it alongside chicken recipes like Emma Hawkins' Chicken Casserole for a comforting meal. For a complete dinner, consider adding a side of roasted vegetables or a crusty bread to round out the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through, or microwave individual portions for quicker serving. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Squash Casserole contains roughly 1044 calories, with 29g protein, 88g carbohydrates, and 66g fat. It is an excellent source of protein (57% of the Daily Value), calcium (54% of the Daily Value), and vitamin A (33% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1607mg per serving (70% 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 a day in advance. Assemble all the ingredients in the baking dish and cover it tightly with plastic wrap. Refrigerate overnight, then bake it directly from the fridge, adding a few extra minutes to the baking time to ensure it heats through properly.
What type of squash works best for this recipe?
While yellow squash is traditional, you can also use zucchini or a mix of both for added flavor and texture. Just be sure to slice them evenly for consistent cooking. If using larger squash, scoop out the seeds to ensure a pleasant texture.
Can I freeze this casserole?
Yes, this squash casserole can be frozen before baking. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When you're ready to enjoy it, thaw it in the refrigerator overnight and bake as directed. It can also be frozen after baking; just ensure it cools completely before freezing.
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).