Squash Casserole Supreme
A creamy, savory squash casserole featuring tender yellow crookneck squash, water chestnuts, tomatoes, and herbs, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Preheat oven to 325°F.
- Cut up the squash, cook until tender, then drain thoroughly and mash well.
- Chop the onion.
- In a large mixing bowl, combine the mashed squash, sliced water chestnuts, Ro-Tel tomatoes, cream of chicken soup, diced pimiento, sour cream, and garlic salt/flakes to taste.
- Sauté the sliced onion in butter until tender and add to the mixture.
- Add the herb stuffing to the mixture and stir to combine.
- Transfer the mixture to a greased baking dish.
- Dot the top with the remaining butter or margarine.
- Bake uncovered in the preheated oven for about 45 minutes or until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or using Greek yogurt instead of sour cream. If you prefer a bit more crunch, toss in some chopped nuts like pecans or almonds. Fresh herbs such as thyme or rosemary can also enhance the flavor. Don't skip draining the squash well, as excess moisture can make the casserole soggy.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or some roasted vegetables for a complete meal. For a heartier option, serve alongside grilled chicken or pork. It also complements other American recipes like Chicken With Orange Sauce or Simple Chicken Spaghetti, making for a delightful dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in an oven-safe dish and cover with foil, heating at 350°F until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Casserole Supreme contains roughly 343 calories, with 6g protein, 23g carbohydrates, and 25g fat. It is a good source of protein (13% of the Daily Value), vitamin A (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1190mg per serving (52% 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 make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Simply follow the recipe up to the baking step, cover it tightly, and refrigerate. When ready to serve, bake it straight from the fridge, adding an extra 10-15 minutes to the cooking time to ensure it's heated through.
What can I substitute for water chestnuts?
If you don't have water chestnuts, you can use chopped celery for a similar crunch or even chopped bell peppers for added flavor. Just keep in mind that the texture may be slightly different, but it will still be delicious.
Is there a vegetarian version of this recipe?
Absolutely! To make a vegetarian squash casserole, simply omit the cream of chicken soup and use a vegetable-based cream soup or homemade béchamel sauce. Ensure that the herb stuffing is also vegetarian-friendly, and you'll have a delightful dish for everyone.
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).