Squash And Broccoli Casserole
A comforting squash and broccoli casserole with creamy, cheesy flavors, perfect for family dinners or potlucks, featuring tender vegetables and savory stuffing topping.
Ingredients
Instructions
- Combine squash, broccoli, onion, carrot, salt, and water in a saucepan.
- Cook, covered, until vegetables are tender; drain.
- Add margarine, sour cream, and cream of chicken soup; mix well.
- Stir in 1 cup stuffing mix and 1 cup cheese.
- Spoon into a greased 2 1/2-quart casserole.
- Top with remaining stuffing mix and cheese.
- Bake at 350°F for 25 minutes or until hot and bubbly.
Tips & Substitutions
For a creamier casserole, consider adding a bit more sour cream or swapping in Greek yogurt for a tangy twist. If you prefer fresh vegetables, you can use fresh broccoli instead of frozen. To enhance the flavor, season with garlic powder or a pinch of nutmeg. This dish can also easily be adapted to include leftover chicken or turkey from your favorite chicken recipes.
Serving Suggestions
This casserole is a comforting main dish that pairs beautifully with a simple green salad or crusty bread. For added protein, serve alongside grilled chicken or a hearty soup like Lindsey'S Chicken Chowder. It's perfect as a side at potlucks or holiday gatherings, and the flavors only improve the next day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for quicker reheating, but keep an eye on it to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Broccoli Casserole contains roughly 466 calories, with 12g protein, 48g carbohydrates, and 27g fat. It is an excellent source of vitamin A (130% of the Daily Value), vitamin C (55% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 2242mg per serving (97% 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 a different type of squash?
Yes, you can substitute the squash with zucchini or a mix of both for a different texture and flavor. Just make sure to adjust the cooking time slightly if using firmer squash varieties.
Is there a vegetarian version of this casserole?
Absolutely! To make it vegetarian, simply replace the cream of chicken soup with a vegetable-based soup and use vegetable broth instead of water. This will maintain the creaminess while making it suitable for vegetarians.
Can I prepare this casserole ahead of time?
Yes, this casserole can be assembled a day in advance. Just cover it tightly with plastic wrap and refrigerate. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes to ensure it's heated through.
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).