Paula'S Squash Casserole
Creamy and comforting squash casserole combines tender yellow squash with savory soup, sour cream, and herbs, making it perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Cook the yellow squash and grated onion until tender.
- Drain the cooked squash and onion mixture.
- Mash the squash mixture until smooth.
- Add the cream of chicken soup, sour cream, grated carrot, salt, and pepper to the mashed squash and onion.
- Mix well and serve.
Tips & Substitutions
For best results, choose fresh yellow squash when in season, but frozen is a convenient alternative. If you prefer a creamier texture, consider adding a bit more sour cream or even cream cheese. You can substitute the cream of chicken soup with a homemade version or a cream of mushroom soup for a vegetarian option. Adding a sprinkle of cheese on top before baking can enhance the flavor.
Serving Suggestions
This squash casserole pairs beautifully with grilled meats or can be served alongside a fresh salad for a lighter meal. For a complete dinner, consider offering it with a side of Missouri Fried Chicken or a classic tuna casserole. Garnish with fresh herbs for added flavor and visual appeal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the casserole in the oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Paula'S Squash Casserole contains roughly 513 calories, with 8g protein, 47g carbohydrates, and 33g fat. It is an excellent source of vitamin A (109% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1564mg per serving (68% 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 a day in advance and store it in the refrigerator. Just be sure to cover it tightly. When ready to bake, allow it to sit at room temperature for about 30 minutes before putting it in the oven to ensure even cooking.
Is there a vegetarian option for this recipe?
Yes, you can easily make this casserole vegetarian by substituting the cream of chicken soup with a cream of mushroom soup or a homemade white sauce. Additionally, you can omit the butter or use a plant-based alternative to keep it dairy-free.
Can I add other vegetables to the casserole?
Definitely! Feel free to mix in other vegetables like zucchini, bell peppers, or even spinach for added nutrition and flavor. Just make sure to sauté them until tender before adding to the squash mixture.
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).