Spanish Squash Casserole
A creamy and savory squash casserole with tender vegetables and a crispy dressing topping, perfect for family dinners or holiday gatherings seeking comfort food with a twist.
Ingredients
Instructions
- Mix 1 stick of oleo (butter) with the dressing mix to prepare the topping.
- Combine the drained and mashed squash, cream of chicken soup, shredded carrots, chopped onion, pimentos, and sour cream in a mixing bowl.
- Add the dressing mix to the vegetable mixture, saving some for topping.
- Transfer the mixture to a baking dish and sprinkle the remaining dressing mix on top.
- Bake at 350°F (180°C) for 30 minutes until heated through and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a bit of shredded cheese into the mixture before baking. You can substitute the cream of chicken soup with a homemade version or use cream of mushroom for a vegetarian option. If you want to add some spice, a pinch of cayenne can enhance the flavor. This dish can also be made ahead of time and refrigerated before baking.
Serving Suggestions
This Spanish Squash Casserole pairs beautifully with grilled chicken or a fresh garden salad for a balanced meal. Consider serving it alongside Easy Chicken Pot Pie for a comforting dinner spread. For a touch of brightness, a side of roasted vegetables or a light vinaigrette salad would complement the dish nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F (180°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions, but the oven will help maintain the topping's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Squash Casserole contains roughly 329 calories, with 9g protein, 52g carbohydrates, and 11g fat. It is an excellent source of vitamin A (139% of the Daily Value), dietary fiber (29% of the Daily Value), and potassium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1183mg per serving (51% 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 canned?
Yes, you can use fresh squash! Simply peel and cook it until tender, then mash it before adding to the recipe. This will give you a fresher flavor, but make sure to drain any excess moisture to avoid a watery casserole.
Is there a way to make this recipe gluten-free?
Definitely! You can substitute the Pepperidge Farm dressing mix with a gluten-free stuffing mix or make your own using gluten-free bread. Just ensure all other ingredients are gluten-free as well, especially the cream of chicken soup.
Can I add protein to this casserole?
Absolutely! You can mix in cooked, shredded chicken or turkey for added protein. This can turn the dish into a heartier main course. Just be sure to adjust the seasoning as needed to complement the added ingredients.
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).