Sour Cream Squash Casserole
A creamy, savory squash casserole with sour cream, dill, and onions, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- In a 2-quart saucepan, cook the sliced yellow squash until limp and tender; drain.
- Add the sour cream, butter, chopped onion, dill weed, salt, and pepper; mix well.
- Pour the mixture into a greased casserole dish.
- Bake at 350°F (175°C) for 30 minutes until bubbling and golden.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or using Greek yogurt as a substitute for sour cream. If yellow squash is unavailable, zucchini works well too. Adding breadcrumbs on top before baking can give a delightful crunch. For an herb twist, try incorporating fresh thyme or oregano alongside dill weed.
Serving Suggestions
This Sour Cream Squash Casserole pairs beautifully with grilled meats or a fresh salad for a light meal. Consider serving it alongside a slice of Fresh Apple Cake With Cream Cheese Icing for a delightful finish. It also complements other vegetarian recipes, making it a versatile addition to any table.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for a quick meal, but the texture may be less crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Squash Casserole contains roughly 256 calories, with 8g protein, 44g carbohydrates, and 6g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 2158mg per serving (94% 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 up to the point of baking, cover it, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of yellow squash?
Zucchini is a great substitute for yellow squash in this recipe. You can also try a mix of both for added color and texture. Just be sure to slice them evenly for uniform cooking.
Can I freeze the leftovers?
Yes, Sour Cream Squash Casserole can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake 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).