My Favorite Squash Casserole
A creamy, savory squash casserole with bread crumb topping, perfect for family dinners or holiday gatherings, offering comforting flavors with a hint of pimiento.
Ingredients
Instructions
- Mix together the squash, cream of chicken soup, sour cream, grated carrot, chopped onion, and cut-up pimiento.
- Melt the margarine and mix it with the bread crumbs.
- Cover the bottom of the casserole dish with half of the bread crumbs.
- Pour the mixed ingredients over the bread crumbs in the casserole dish.
- Cover the top with the remaining bread crumbs.
- Bake at 350°F for 35 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of shredded cheese to the mixture. If you're looking for a healthier option, substitute Greek yogurt for the sour cream. You can also use fresh squash instead of canned if it's in season. When mixing the ingredients, ensure they're well combined for even flavor distribution throughout the casserole.
Serving Suggestions
This squash casserole pairs beautifully with grilled chicken or a fresh garden salad for a complete meal. It also makes a great side dish for holiday gatherings or potlucks. For a heartier option, serve it alongside the Slow-Pot Chicken Barbecue or Tasty Chicken Casserole to complement the flavors.
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, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Squash Casserole contains roughly 659 calories, with 9g protein, 56g carbohydrates, and 46g fat. It is an excellent source of vitamin A (134% of the Daily Value), dietary fiber (33% of the Daily Value), and potassium (22% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 902mg per serving (39% 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 fresh squash instead of canned?
Yes, you can use fresh squash! Simply steam or sauté it until tender before mixing it with the other ingredients. This will enhance the flavor and texture of your casserole.
How can I make this dish gluten-free?
To make this casserole gluten-free, substitute the Pepperidge bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. This will maintain the texture while accommodating dietary restrictions.
What can I add for extra flavor?
Consider adding herbs like thyme or rosemary for an aromatic touch. You can also mix in some garlic powder or chopped green chilies for added depth and a little heat.
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).