Professor'S Squash Casserole
A creamy, savory squash casserole with seasoned breadcrumbs, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Cut the squash and cook until tender.
- Drain thoroughly.
- Add butter, grated onion, grated carrot, sour cream, and cream of chicken soup to the cooked squash, mixing well.
- Pour the mixture into a baking dish.
- Sprinkle seasoned bread crumbs over the top.
- Bake in a 350°F oven until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding an extra dollop of sour cream or a bit of cream cheese. If you need a gluten-free option, substitute the seasoned bread crumbs with crushed gluten-free crackers or cornmeal. Additionally, you can enhance the flavor by adding fresh herbs like thyme or basil to the mixture.
Serving Suggestions
This squash casserole is a delightful side dish that pairs well with grilled meats or a fresh salad. It complements dishes like Healthful Chicken Casserole or even Chicken Breasts And Wild Rice beautifully. For a complete meal, serve it alongside roasted chicken or a light seafood dish to balance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20-30 minutes until heated through. You can also microwave individual portions, but be cautious not to overcook, which could make the squash mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Professor'S Squash Casserole contains roughly 706 calories, with 14g protein, 93g carbohydrates, and 33g fat. It is an excellent source of vitamin A (262% of the Daily Value), dietary fiber (63% of the Daily Value), and potassium (40% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1864mg per serving (81% 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 different types of squash for this casserole?
Absolutely! While the recipe calls for standard squash, you can experiment with zucchini, yellow squash, or even a blend. Just ensure you adjust cooking times if using firmer varieties to achieve the desired tenderness.
Is it possible to make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it up to the baking step, cover it tightly with foil, and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the oven to ensure even cooking.
Can I freeze the squash casserole?
Yes, this casserole freezes well. Cool it completely and transfer it to a freezer-safe dish. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven until hot.
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).