My Own Squash Casserole
A creamy and savory squash casserole featuring tender yellow squash, seasoned stuffing, and a rich blend of cream of chicken soup and sour cream. Perfect for family dinners or holiday gatherings, it offers comforting flavors with a crispy topping and tender vegetables that appeal to all ages.
Ingredients
Instructions
- Cook the sliced yellow squash and chopped onion in boiling salted water for 5 minutes. Drain well.
- Combine the cream of chicken soup and sour cream in a bowl.
- Fold the drained squash and onions into the soup and sour cream mixture.
- Combine the herb seasoned stuffing mix with butter until evenly coated.
- Spread half of the stuffing mixture in the bottom of a 9 x 12-inch baking dish.
- Layer the vegetable mixture on top of the stuffing layer.
- Spread the remaining stuffing mixture as the top layer.
- Bake at 350°F for 25 to 30 minutes until heated through and golden.
Tips & Substitutions
For a creamier texture, consider adding shredded cheese to the vegetable mixture before baking. You can also swap the cream of chicken soup for cream of mushroom for a vegetarian option. If you're short on time, pre-cooked squash or frozen squash can be used. Be sure to adjust cooking times accordingly if using pre-cooked or frozen ingredients.
Serving Suggestions
This squash casserole pairs beautifully with grilled chicken or roasted pork for a hearty meal. Serve with a simple green salad or steamed vegetables for a refreshing balance. It also makes a great side dish for holiday gatherings, complementing dishes like Quick Chicken Pie or Beef Corn Casserole.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and heat at 350°F for about 15-20 minutes until warmed through. Alternatively, you can microwave individual servings on medium power until hot.
Nutrition & Diet Analysis (per serving)
Each serving of My Own Squash Casserole contains roughly 858 calories, with 7g protein, 34g carbohydrates, and 77g fat. It is a good source of vitamin A (16% of the Daily Value), iron (15% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1625mg 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?
Yes, you can prepare the casserole a day in advance. Just assemble it, cover, and refrigerate. When ready to bake, add an extra 10-15 minutes to the cooking time if it's coming straight from the fridge.
What can I substitute for sour cream?
If you don't have sour cream, you can use Greek yogurt as a healthier alternative or even mayonnaise for a similar creaminess. Just keep in mind that the flavor may vary slightly.
Can I use a different type of squash?
Absolutely! While yellow squash is traditional, you can experiment with zucchini or even butternut squash. Just adjust the cooking time as needed, especially for firmer varieties.
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).