Scalloped Squash
Creamy and cheesy scalloped squash combines tender squash with savory mushroom soup and melted cheese, perfect for comforting family dinners or holiday side dishes.
Ingredients
Instructions
- Cook and drain the squash, then cut into small pieces.
- Gradually add milk to the cream of mushroom soup and stir until smooth.
- Stir in the beaten egg.
- Add the cooked squash, chopped onion, and grated cheese to the soup mixture and combine well.
- Place the mixture into a casserole dish.
- Top with 3/4 cup stuffing mix, 2 tablespoons butter, and 1 cup grated cheese.
- Bake at 350°F for 30 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or sour cream to the mixture. You can substitute the cream of mushroom soup with a homemade version or a different canned soup like cream of chicken. If you're looking for a healthier option, use low-fat cheese and whole grain stuffing mix. This dish can also be made vegetarian by ensuring the stuffing mix is meat-free.
Serving Suggestions
This scalloped squash pairs beautifully with a light salad or steamed vegetables for a balanced meal. For a heartier option, serve it alongside roasted chicken or grilled sausages. You can also enjoy it as a side dish for holiday gatherings or potlucks. It’s a comforting addition to any dinner table, making it a great choice for both casual and festive occasions.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option, but be cautious not to overheat, as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Squash contains roughly 761 calories, with 14g protein, 142g carbohydrates, and 16g fat. It is an excellent source of calcium (34% of the Daily Value), protein (28% of the Daily Value), and potassium (20% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 659mg per serving (29% 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 cooked squash?
Yes, you can use fresh squash, but it will need to be cooked first. Steam or boil the squash until tender, then drain and cut into small pieces as directed in the recipe. This will ensure that the final dish has the right texture and flavor.
What type of cheese works best for this recipe?
While the recipe calls for grated cheese, you can use any cheese you prefer. Cheddar is a popular choice due to its rich flavor, but mozzarella, Monterey Jack, or a blend of cheeses can work well too. Just ensure it melts nicely for a creamy finish.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply take it out of the fridge and allow it to come to room temperature before baking as instructed. This makes it a convenient option for busy days.
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).