Squash Casserole
This comforting squash casserole is a delightful blend of tender squash, onions, and carrots, enriched with creamy sour cream and savory soup. Topped with buttery stuffing, it's a hearty dish perfect for family gatherings or a cozy weeknight meal.
Ingredients
Instructions
- Cook squash, onions, and carrots until tender.
- Mash the mixture.
- Melt butter in a pan and stir in the stuffing until all is coated.
- Drain all water from the squash.
- Stir in sour cream and soup.
- In a greased baking dish, layer the squash and stuffing. Bake at 350° for 35 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese along with the sour cream. If you want to reduce calories, you can use low-fat sour cream and soup. Fresh herbs like thyme or parsley can elevate the flavor. Be sure to taste and adjust salt and pepper according to your preference. This dish can also be made using zucchini for a different flavor profile.
Serving Suggestions
This squash casserole makes a great side dish for grilled meats or roasted chicken, complementing the flavors beautifully. It pairs well with a crisp green salad or cornbread to round out the meal. For a heartier option, serve alongside Chicken Spaghetti or Tater Tot Casserole for a comforting dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the casserole in a preheated oven at 350°F for about 20-25 minutes, covered with foil to prevent drying out. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Casserole contains roughly 851 calories, with 17g protein, 124g carbohydrates, and 35g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (90% of the Daily Value), and potassium (60% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1115mg per serving (48% 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 squash casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble the ingredients in the baking dish, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake as instructed, adding a few extra minutes if it's cold from the fridge.
Can I freeze the squash casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. To bake, thaw in the refrigerator overnight and then bake as directed.
What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream in this recipe, providing a similar tang and creaminess. If you prefer a non-dairy option, try using cashew cream or a plant-based yogurt, which will give you a similar texture without the dairy.
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).