Squash And Stuffing Casserole
A creamy, savory casserole featuring tender squash, carrots, and herbs, combined with stuffing mix for a comforting dish perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Cook squash and onion in a small amount of lightly salted water in a saucepan until squash is tender; drain.
- Add cream of chicken soup, shredded carrots, milk, beaten eggs, and sour cream; mix well.
- Mix melted butter with the herb seasoned stuffing mix in a small bowl; reserve 1/2 cup of this mixture.
- Add the remaining stuffing mixture to the squash mixture; mix well.
- Spoon the mixture into a greased 9 x 13-inch casserole dish.
- Sprinkle the reserved stuffing mixture over the top.
- Bake at 350°F (175°C) for 45 minutes or until golden brown.
Tips & Substitutions
For extra flavor, consider adding garlic or herbs like thyme to the squash mixture. You can substitute the cream of chicken soup with cream of mushroom for a vegetarian option. If you prefer a crunchier topping, mix in some crushed crackers with the reserved stuffing before sprinkling it on top. This dish is a great way to use up summer squash from your garden.
Serving Suggestions
Serve this squash and stuffing casserole as a hearty side dish alongside grilled meats or as a vegetarian main course. It pairs wonderfully with a fresh garden salad or steamed green vegetables. For a complete meal, consider serving it with Fried Chicken Breasts or a warm slice of bread. This dish is perfect for potlucks and family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in an oven-safe dish and cover with foil to prevent drying out. Heat at 350°F (175°C) for about 20 minutes or until warmed through. This casserole also freezes well for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Stuffing Casserole contains roughly 616 calories, with 10g protein, 85g carbohydrates, and 27g fat. It is an excellent source of vitamin A (106% of the Daily Value), iron (26% of the Daily Value), and dietary fiber (22% of the Daily Value). Note that it is relatively high in sodium, at 1968mg per serving (86% 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 different types of squash in this recipe?
Yes, you can use other types of squash such as zucchini or butternut squash. Just ensure that the squash is cooked until tender before mixing it with the other ingredients. This will maintain the casserole's texture and flavor.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How do I make this dish gluten-free?
To make this casserole gluten-free, substitute the herb seasoned stuffing mix with a gluten-free version. Many brands offer gluten-free stuffing options that work well. Additionally, ensure that the cream of chicken soup is gluten-free or make a homemade version.
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).