Marilyn'S Summer Squash Casserole
A creamy summer squash casserole with tender squash, carrots, and a crunchy stuffing topping, perfect for family dinners or potlucks during warm weather.
Ingredients
Instructions
- Cook and slice squash and onions in boiling water for 5 minutes.
- Drain the cooked squash and onions.
- Combine cream of chicken soup and sour cream in a bowl.
- Stir in shredded carrots into the soup mixture.
- Gently fold the squash and onion mixture into the soup and carrot mixture.
- Reserve 1/4 cup of croutons from the package.
- Combine the remaining croutons with melted margarine.
- Place the crouton mixture in a greased 12 x 7 1/2 x 2-inch baking dish.
- Spoon the vegetable mixture over the crouton topping.
- Sprinkle the reserved 1/4 cup of croutons on top of the casserole.
- Bake at 350°F (175°C) for 25 to 30 minutes or until heated through.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of garlic powder or a sprinkle of Italian seasoning to the soup mixture. If you prefer a lighter option, substitute Greek yogurt for the sour cream. For added texture, you can mix in some cooked quinoa or rice. Remember to slice the squash evenly for consistent cooking.
Serving Suggestions
This casserole is a perfect side dish for grilled meats or a hearty main course alongside a fresh salad. For a complete meal, serve it with a side of Perky Potatoes Supreme. Garnish with fresh herbs like parsley or chives for added color and flavor.
Storage & Reheating
Store any 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 until warmed through, about 15-20 minutes. You can also microwave individual servings, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Marilyn'S Summer Squash Casserole contains roughly 941 calories, with 17g protein, 105g carbohydrates, and 52g fat. It is an excellent source of vitamin A (152% of the Daily Value), dietary fiber (47% of the Daily Value), and iron (35% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2054mg per serving (89% 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 yellow squash, but be sure to thaw and drain it well to avoid excess moisture in the casserole. This will help maintain the texture and prevent the dish from becoming watery.
How can I make this dish vegetarian?
To make this casserole vegetarian, simply replace the cream of chicken soup with cream of mushroom soup or a homemade cream sauce. Ensure all other ingredients are vegetarian-friendly, and you can enjoy a delicious meat-free version.
Can I prepare this casserole in advance?
Absolutely! You can assemble the casserole a day ahead and store it covered in the refrigerator. Just bake it right before serving, adjusting the baking time if it's coming straight from the fridge.
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).