Mixed Squash Casserole
A comforting baked squash casserole combining tender yellow and zucchini squash with creamy cheese, topped with crunchy cornbread and buttery flavor—perfect for family dinners or gatherings.
Ingredients
Instructions
- Bring water to a boil in a large pot.
- Add yellow squash, zucchini, and chopped onions to the boiling water.
- Reduce heat, cover, and simmer for 6 minutes.
- Drain the vegetables and transfer them to a large bowl.
- In a small bowl, whisk together the cream of chicken soup, sour cream, grated cheddar cheese, salt, and pepper.
- Pour the soup mixture over the drained vegetables and mix well.
- Transfer the mixture to a large baking dish.
- Cover the dish with foil and bake at 350°F (175°C) for 30 minutes.
- Remove from oven, top with crumbled cornbread and slices of butter.
- Bake uncovered for an additional 10 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding an extra half cup of sour cream. If you're looking for a lighter option, you can substitute a can of cream of mushroom soup for the cream of chicken. Adding herbs like thyme or basil can elevate the flavor. If you don't have cornbread, crushed crackers or breadcrumbs can work as a topping instead.
Serving Suggestions
This Mixed Squash Casserole pairs beautifully with grilled chicken or a fresh salad for a complete meal. Consider serving it alongside your favorite American recipes, like Hasty Chicken And Dumplings, to complement the flavors. A light vinaigrette can also enhance the overall dish, balancing the richness of the casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions on high for 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Squash Casserole contains roughly 715 calories, with 27g protein, 68g carbohydrates, and 37g fat. It is an excellent source of calcium (56% of the Daily Value), protein (55% of the Daily Value), and vitamin A (47% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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. Simply follow the recipe up to the baking step, cover it tightly, and refrigerate. When you're ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. This helps ensure even cooking.
What can I use instead of cheddar cheese?
If you prefer a different cheese, you can substitute with Monterey Jack for a milder flavor or use a blend of cheeses like mozzarella and Parmesan for a unique twist. Just be mindful of the melting properties, as some cheeses may not melt as smoothly as cheddar.
Can I freeze the Mixed Squash Casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to eat, thaw it in the refrigerator overnight and bake as directed. For best results, consume within 2-3 months.
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).