Squash Or Broccoli Casserole
A hearty casserole blending squash or broccoli with flavorful dressing, onion, carrot, and chicken soup, perfect for comforting family dinners or potlucks.
Ingredients
Instructions
- Melt the margarine and mix it with the herb dressing.
- Divide the dressing mixture into two parts, using three-quarters for mixing with other ingredients and one-quarter to top the casserole.
- Combine 3/4 of the dressing with the cooked squash (or broccoli), chopped onion, grated carrot, and undiluted cream of chicken soup.
- Place the mixture into a greased casserole dish.
- Spread the remaining 1/4 dressing on top of the casserole.
- Bake uncovered at 350 degrees Fahrenheit for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using sautéed garlic or shallots with the onion. You can substitute broccoli for squash if desired, and feel free to add cooked chicken or turkey for added protein. If you prefer a crunchier topping, mix in some crushed crackers or fried onions with the dressing before sprinkling it on top. This dish can also be made ahead of time and refrigerated before baking.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. For a hearty dinner, serve alongside roasted chicken or grilled fish. It also makes a great side dish for holiday gatherings or potlucks, complementing main courses like turkey or ham well. Consider serving with a side of Hotel Roanoke Spoon Bread for a comforting touch.
Storage & Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place it in the oven at 350 degrees Fahrenheit for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, but the oven method will keep the top crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Or Broccoli Casserole contains roughly 541 calories, with 10g protein, 72g carbohydrates, and 26g fat. It is an excellent source of vitamin A (262% of the Daily Value), dietary fiber (58% of the Daily Value), and potassium (39% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1439mg per serving (63% 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. Just assemble all the ingredients in the dish, cover it tightly, and refrigerate. When you're ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.
What can I use instead of cream of chicken soup?
If you're looking for a vegetarian option, you can substitute the cream of chicken soup with a cream of mushroom soup or a homemade white sauce. For a dairy-free version, try using a plant-based cream soup or a mixture of vegetable broth and coconut milk for creaminess.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce into the squash mixture. You could also sprinkle some red pepper flakes over the top before baking or use pepper Jack cheese in place of the soup for a creamy, spicy kick.
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).