Squash Casserole(This Was My Granny Green'S Recipe.)
A comforting squash casserole with tender mashed squash, savory cheese, and aromatic peppers and onions, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Beat eggs well and add to the cooked and mashed squash.
- Saute chopped onion and green pepper in a small skillet with butter.
- Pour the sautéed peppers, onions, and remaining butter into the squash mixture.
- Stir in grated cheese, salt, and pepper to taste.
- Optional: Mix in cooked rice before baking, if desired.
Tips & Substitutions
For a creamier texture, consider using sour cream or Greek yogurt instead of Miracle Whip. If you're short on time, you can use pre-cooked squash or frozen squash. Feel free to add in some herbs like thyme or basil for extra flavor. You can also substitute the grated cheese with a dairy-free alternative for a vegan version of this dish.
Serving Suggestions
Serve the squash casserole as a hearty side dish alongside grilled meats or roasted vegetables. It pairs beautifully with Broccoli-Squash Casserole for a comforting meal. For a complete vegetarian meal, you can accompany it with a fresh salad or some crusty bread. This dish also makes a great brunch option when paired with eggs.
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 on a medium setting for about 2-3 minutes, checking to ensure it's warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Casserole(This Was My Granny Green'S Recipe.) contains roughly 528 calories, with 7g protein, 71g carbohydrates, and 25g fat. It is a good source of vitamin C (18% of the Daily Value), protein (15% of the Daily Value), and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 2644mg per serving (115% 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?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just cover it tightly with plastic wrap or foil. When you're ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before popping it in the oven.
Is there a way to make this recipe gluten-free?
Yes, this recipe can easily be made gluten-free by ensuring that the rice you use is certified gluten-free. Additionally, check the cheese and Miracle Whip for gluten-containing ingredients. This simple adjustment allows everyone to enjoy this delicious comfort food without worry.
Can I freeze the squash casserole?
Yes, you can freeze the casserole before baking. Just prepare it as directed, then cover it tightly with foil or plastic wrap and freeze for up to 2 months. When you're ready to bake, thaw it in the refrigerator overnight and then bake according to the instructions. Note that the texture may change slightly after freezing.
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).