Squash Green Pepper Casserole
A comforting casserole featuring creamy mashed squash and crunchy green peppers, enriched with seasoned bread crumbs and a buttery topping. Perfect as a side dish for family dinners or holiday gatherings, it offers a savory, slightly sweet flavor with a crispy topping that appeals to all ages.
Ingredients
Instructions
- Combine the scalded milk, butter, and seasoned bread crumbs in a bowl.
- Add the cooked, mashed squash, chopped green pepper, salt, and pepper to the mixture and stir well.
- Pour the mixture into a buttered casserole dish.
- Bake at 350°F for approximately 25 minutes or until the casserole is set and bubbly.
Tips & Substitutions
To enhance the flavor, consider sautéing the chopped green pepper in the butter before adding it to the mixture. If you don't have seasoned bread crumbs, you can use plain bread crumbs mixed with Italian herbs. For a creamier texture, substitute a portion of the milk with sour cream or Greek yogurt. This dish is a great way to use up leftover squash from other meals.
Serving Suggestions
This casserole pairs beautifully with a simple green salad or roasted vegetables for a complete meal. For an extra touch, serve it alongside grilled chicken or fish. It also makes a delightful side dish for holiday gatherings. Consider serving it with Broccoli, Rice And Cheese Casserole for a comforting spread.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover the dish with foil and warm it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Green Pepper Casserole contains roughly 790 calories, with 22g protein, 142g carbohydrates, and 15g fat. It is an excellent source of vitamin C (66% of the Daily Value), iron (55% of the Daily Value), and protein (43% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2853mg per serving (124% 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 fresh squash instead of cooked squash?
Yes, you can use fresh squash, but you'll need to cook it first. Steam or boil the squash until tender, then mash it before adding to the casserole mixture. This will help achieve the right texture and flavor in your dish.
What type of bread crumbs should I use?
Seasoned bread crumbs add flavor, but you can also use homemade ones by toasting and crushing stale bread with herbs. If you prefer a gluten-free option, look for gluten-free bread crumbs or use crushed gluten-free crackers instead.
Can I prepare this casserole in advance?
Absolutely! You can assemble the casserole a day ahead, cover it tightly, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if you're baking it straight from the fridge.
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).