Molly'S Summer Squash Casserole
A comforting summer casserole featuring tender squash, creamy sour cream, and savory stuffing, perfect for family dinners or potlucks with fresh vegetable flavors.
Ingredients
Instructions
- Cook squash in salted water until tender.
- Drain well and mash with a fork.
- Add grated onion, chopped pimientos, and cooked carrots to the squash.
- Mix in the can of cream of chicken soup and sour cream.
- Mix stuffing mix with melted oleo (butter).
- Put some stuffing mix in the bottom of a baking dish.
- Add the squash mixture on top.
- Cover with the remaining stuffing mix.
- Bake uncovered at 350°F for 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or using a flavored cream soup, like Condensed Tomato Soup. If you prefer a vegetarian option, you can substitute the cream of chicken soup with a plant-based alternative. Additionally, try using zucchini along with the yellow squash for more flavor and color. Fresh herbs like thyme or basil can enhance the dish as well.
Serving Suggestions
This casserole pairs beautifully with a simple green salad or steamed vegetables for a complete meal. It also works well as a side dish alongside grilled chicken or fish. For a heartier option, consider serving it with Chicken 'N Vegetable Casserole for a comforting family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, but the oven method will keep the stuffing mix crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Molly'S Summer Squash Casserole contains roughly 371 calories, with 8g protein, 54g carbohydrates, and 15g fat. It is an excellent source of vitamin A (136% of the Daily Value), dietary fiber (32% of the Daily Value), and potassium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1139mg per serving (50% 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, but make sure to thaw and drain it well before mashing. This will prevent excess moisture in the casserole, which could make it soggy. Fresh squash, however, will provide a better texture and flavor.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a pinch of red pepper flakes when combining the squash and other ingredients. You could also top the casserole with shredded pepper jack cheese before baking for a creamy, spicy kick.
Is it possible to prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and keep it covered in the refrigerator until you're ready to bake it. Just add a few extra minutes to the baking time if you bake it 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).