Pimiento-Squash Casserole
A creamy, savory casserole combining tender squash, onions, carrots, and pimientos, topped with a crunchy stuffing crust—perfect for family dinners and vegetable lovers.
Ingredients
Instructions
- Cook squash, onions, and carrots in salted water until tender; drain.
- Add cream of chicken soup, sour cream, pimiento, and pepper to the mixture.
- Melt butter and blend with dry stuffing mix to form the topping.
- Grease an 8 1/2 x 12 1/2-inch dish or three 8-inch pans.
- Spread a layer of stuffing mixture in the prepared dish.
- Pour in the squash mixture over the stuffing layer.
- Cover with the remaining stuffing mixture.
- Bake at 375°F for 45 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider adding grated cheese to the squash mixture or topping. You can substitute the dry stuffing mix with crushed crackers or breadcrumbs for a different texture. If yellow squash is unavailable, zucchini can work well too. Make sure to drain the vegetables thoroughly after cooking to avoid a watery casserole.
Serving Suggestions
This Pimiento-Squash Casserole pairs beautifully with a fresh green salad or roasted vegetables for a complete meal. It's also a fantastic side dish for grilled meats or as part of a potluck spread. Consider serving it alongside dishes like Louisiana Shrimp And Corn Gumbo for a delightful mix of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 20-25 minutes, covered with foil to retain moisture. You can also microwave individual portions, heating in 30-second intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pimiento-Squash Casserole contains roughly 337 calories, with 11g protein, 44g carbohydrates, and 15g fat. It is an excellent source of vitamin C (233% of the Daily Value), vitamin A (63% of the Daily Value), and dietary fiber (42% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2298mg per serving (100% 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. Assemble it completely, cover it tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for 30 minutes before placing it in the oven to ensure even cooking.
Can I freeze the casserole?
Yes, you can freeze the unbaked casserole. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before baking.
What can I use instead of cream of chicken soup?
If you're looking for a substitute for cream of chicken soup, you can use homemade cream sauce or a condensed cream of mushroom soup for a different flavor profile. Alternatively, a mixture of sour cream and milk can also work as a base.
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).