Squash Casserole(From The Files Of Kay Merritt)
A hearty squash casserole with crunchy pecans, flavorful carrots, and creamy sour cream, perfect for family dinners or potlucks that love comforting vegetable dishes.
Ingredients
Instructions
- In a saucepan, steam squash and onion until tender.
- Drain well and mash.
- Set aside.
- Combine sour cream and cream of chicken soup and stir in grated carrots.
- Fold in mashed squash and grated cheese.
- Melt margarine and combine with stuffing mix and seasonings.
- Spread half of the stuffing mixture in the bottom of a 12 x 7-inch baking dish.
- Add the vegetable mixture as the next layer.
- Sprinkle remaining stuffing on top and add pecans on top.
- Bake at 350°F for 25 to 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the sour cream mixture. If you don't have yellow squash, zucchini can be a great substitute. Feel free to mix in other vegetables like bell peppers or mushrooms for extra flavor. If you want a lighter version, you can use low-fat sour cream and a healthier stuffing mix.
Serving Suggestions
This squash casserole is a delightful side dish for any meal, especially when paired with grilled meats or a fresh salad. It complements a variety of main dishes, making it a versatile addition to your table. For a complete meal, serve it alongside Margaret'S Squash Casserole or your favorite chicken recipes.
Storage & Reheating
Store leftover squash casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes until heated through. For individual servings, a microwave works well, heating in short intervals to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Casserole(From The Files Of Kay Merritt) contains roughly 551 calories, with 9g protein, 32g carbohydrates, and 46g fat. It is an excellent source of vitamin A (41% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 507mg per serving (22% 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. Assemble it completely, cover tightly, and refrigerate. When you're ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven.
What can I substitute for cream of chicken soup?
If you prefer a vegetarian option or don't have cream of chicken soup, you can use a creamy mushroom soup or make a simple white sauce with flour, milk, and seasonings to achieve a similar consistency and flavor.
Can I freeze leftover squash casserole?
Yes, you can freeze the casserole. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake as directed.
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).