Squash Casserole I
A creamy, flavorful squash casserole with a crunchy stuffing topping, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Mix cooked squash, salt, pepper, chopped onions, sour cream, and cream of chicken soup in a bowl.
- Combine melted margarine with the herb cornbread stuffing mix.
- Line the bottom of the casserole dish with about half of the stuffing.
- Add the squash mixture on top of the stuffing.
- Cover the squash mixture with the remaining stuffing.
- Bake until heated through and topping is golden, about 45 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of shredded cheese to the squash mixture. You can substitute the cream of chicken soup with a cream of mushroom soup for a vegetarian option. If you want more flavor, sauté the onions in butter before mixing them in. Adjust the seasoning to your taste, and feel free to add herbs like thyme or sage to enhance the dish.
Serving Suggestions
This squash casserole pairs beautifully with a side salad or roasted vegetables for a well-rounded meal. Consider serving it alongside other comforting dishes like Cooley'S Chicken Casserole or Diet Coca-Cola Chicken for a hearty family dinner. It's also a great dish to bring to potlucks or holiday gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions for quicker serving.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Casserole I contains roughly 491 calories, with 11g protein, 51g carbohydrates, and 27g fat. It is an excellent source of vitamin A (22% of the Daily Value), protein (21% of the Daily Value), and iron (20% of the Daily Value), and a good source of calcium. 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, you can use frozen squash, but be sure to thaw and drain it well before mixing it with the other ingredients to avoid excess moisture in the casserole. This will help maintain the texture of the dish.
Is there a way to make this dish gluten-free?
Certainly! You can use gluten-free cornbread stuffing mix as a substitute for the traditional herb cornbread stuffing. Additionally, ensure that the cream of chicken soup is gluten-free or make your own using gluten-free ingredients.
How can I add more protein to this casserole?
To boost the protein content, consider adding cooked and shredded chicken or turkey to the squash mixture. You could also mix in some beans or lentils for a vegetarian option, making this casserole more filling and nutritious.
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).