Miss Frances' Squash Casserole
A savory squash casserole with creamy mushroom soup, melted Cheddar, and crispy seasoned bread crumbs, perfect as a comforting side dish for family dinners or holidays.
Ingredients
Instructions
- Mix cooked squash, grated onion, beaten eggs, cream of mushroom soup, melted margarine, and grated Cheddar cheese.
- Pour the mixture into a buttered casserole dish.
- Top with seasoned bread crumbs.
- Bake at 350°F (175°C) for 30 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the mixture. If you're short on time, frozen squash can be a convenient substitute; just be sure to thaw and drain excess moisture. You can also swap out the Cheddar cheese for a sharper variety, or even a mix of cheeses for added flavor. This casserole is a great side dish for any meal, reminiscent of comforting American recipes.
Serving Suggestions
This squash casserole pairs beautifully with roasted chicken or grilled fish for a complete meal. Consider serving it alongside a fresh salad or some buttery rolls for a delightful contrast. You can also make it a vegetarian centerpiece by serving it with dishes like Baked Pineapple Toast or Microwaved Glazed Carrots And Potatoes to round out the meal.
Storage & Reheating
Store leftover squash casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until heated through. For larger portions, reheat in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Miss Frances' Squash Casserole contains roughly 1262 calories, with 36g protein, 82g carbohydrates, and 89g fat. It is an excellent source of vitamin C (166% of the Daily Value), protein (73% of the Daily Value), and calcium (70% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1631mg per serving (71% 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?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, just add an extra 10-15 minutes to the baking time if it goes into the oven cold.
What type of squash works best for this recipe?
While yellow squash is traditional, zucchini or a mix of both can also work well. The key is to ensure the squash is cooked and drained of excess moisture to prevent the casserole from becoming watery.
Can I substitute the cream of mushroom soup?
Yes, you can use homemade cream of mushroom soup or substitute with cream of chicken soup for added flavor. For a lighter option, consider using a can of vegetable broth mixed with a tablespoon of flour to achieve a similar consistency.
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).