Squash And Tomato Casserole
A hearty squash and tomato casserole layered with cheese and seasoned with paprika, perfect for family dinners and showcasing fresh, seasonal flavors.
Ingredients
Instructions
- Slice the squash and cook in salted water until tender.
- Drain the squash in a colander.
- Beat the eggs together with the chopped onion.
- Add the cooked squash and melted butter to the egg mixture and combine.
- Cover the bottom of the casserole with a layer of the squash mixture.
- Slice the fresh tomatoes thinly and place on top of the squash layer.
- Sprinkle grated cheese over the tomato layer.
- Repeat the layers ending with cheese on top.
- Sprinkle with paprika and bake at 350°F (175°C) for 20 to 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or ricotta to the squash mixture. If you're short on fresh tomatoes, canned diced tomatoes can work in a pinch, just be sure to drain them well. Adding herbs like basil or thyme can enhance the flavor profile. This dish also adapts well to seasonal vegetables, making it a versatile option in your vegetarian recipes repertoire.
Serving Suggestions
This casserole pairs beautifully with a light green salad or crusty bread for a complete meal. For a heartier option, serve alongside grilled chicken or fish. A dollop of yogurt or sour cream on top can add a nice creaminess. For dessert, consider serving slices of Waldorf Red Velvet Cake to finish off the meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to retain moisture, then heat at 350°F (175°C) until warmed through, about 15-20 minutes. This method helps maintain the texture of the casserole without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Tomato Casserole contains roughly 104 calories, with 2g protein, 18g carbohydrates, and 3g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of vitamin A.
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 for this recipe?
Yes, you can use frozen squash, but be sure to thaw and drain it thoroughly before adding it to the casserole to prevent excess moisture. Fresh squash will yield the best texture, but frozen can be a convenient alternative.
What type of cheese works best in this casserole?
Grated sharp cheddar cheese is a great choice for its bold flavor, but you can also experiment with mozzarella for a milder taste or a blend of cheeses for added complexity. Just ensure the cheese melts well to create that delicious bubbly top.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking point, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure it heats through properly.
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).