Squash And Creamed Corn Casserole
A creamy, comforting squash and creamed corn casserole with tender onions, perfect as a side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Cook the diced onion in vegetable oil until tender, but not browned.
- Add sour cream and salt to the onions and stir well.
- Mix the cooked squash and creamed corn together, then add to the onion and sour cream mixture.
Tips & Substitutions
For added flavor, consider sautéing garlic or bell peppers with the onions. If you don't have sour cream, Greek yogurt can be a great substitute. Using fresh squash instead of canned can enhance the dish's texture. For a hint of sweetness, add a sprinkle of brown sugar to the creamed corn mixture. This dish is a delightful addition to any vegetarian recipes collection.
Serving Suggestions
Serve this casserole warm as a side dish to complement grilled meats or roasted vegetables. It pairs beautifully with Risen Biscuits for a hearty meal. Garnish with fresh herbs like parsley or chives for a pop of color. This dish also makes a great potluck offering, sure to be a hit among all guests.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in 30-second intervals until warmed through. Alternatively, you can bake it in a preheated oven at 350°F for about 15-20 minutes until heated throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Creamed Corn Casserole contains roughly 1211 calories, with 3g protein, 25g carbohydrates, and 128g fat. It is an excellent source of vitamin A (221% of the Daily Value), dietary fiber (31% of the Daily Value), and vitamin C (24% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 frozen squash instead of fresh?
Yes, frozen squash can be used in this recipe. Just make sure to thaw and drain any excess moisture before mixing it with the other ingredients to prevent a watery casserole.
How can I make this dish spicier?
To add a spicy kick, consider incorporating diced jalapeños or a pinch of cayenne pepper into the onion mixture. You could also use a spicy creamed corn variant if available, enhancing the flavor profile of the casserole.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, simply bake it in the oven until heated through and bubbly.
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).