Squash-Onion-Rice Casserole
A hearty squash and rice casserole with creamy cheese sauce, perfect for comforting family dinners or as a flavorful vegetarian main dish.
Ingredients
Instructions
- Mix flour with melted margarine.
- Add salt and pepper.
- Stir in milk and cook over medium heat, stirring constantly, until thickened.
- Add cream cheese and stir until smooth.
- Pour the sauce over cooked squash, rice, and onions.
- Fold together until well mixed.
- Transfer to a 9 x 13-inch casserole dish.
- Sprinkle with grated Cheddar cheese and bread crumbs.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a creamy texture, ensure the cream cheese is softened before adding it to the sauce. If you're out of margarine, butter can be used as a substitute. To enhance flavor, consider adding garlic powder or herbs like thyme or basil. If you prefer a gluten-free option, substitute regular flour with a gluten-free flour blend.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. You can also serve it alongside roasted chicken or grilled fish for added protein. For a comforting dessert, consider serving Butterscotch Pies to complete the meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, preheat your oven to 350°F and bake for about 15-20 minutes, or until heated through. For a quick reheat, microwave individual portions on medium power for 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Squash-Onion-Rice Casserole contains roughly 960 calories, with 36g protein, 98g carbohydrates, and 48g fat. It is an excellent source of vitamin C (74% of the Daily Value), protein (71% of the Daily Value), and calcium (52% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2839mg per serving (123% 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 different types of squash in this recipe?
Yes, you can use any type of squash such as zucchini, butternut, or acorn squash. Just ensure they are cooked and mashed or chopped before mixing them into the casserole for the best texture and flavor.
Is there a dairy-free option for this recipe?
Absolutely! You can replace the cream cheese with a dairy-free cream cheese alternative, and use almond or oat milk instead of regular milk to keep it dairy-free while maintaining creaminess.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and keep it covered in the fridge. Just add the cheese topping before baking. This makes it convenient for gatherings or busy weeknights!
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).