Squashage Casserole
A savory casserole combining sausage, squash, and cheese with crunchy cracker topping, perfect for a comforting family dinner or potluck gathering.
Ingredients
Instructions
- Cook sausage and chopped onion in a skillet until done; drain excess fat.
- Add cooked squash, undiluted mushroom soup, beaten egg, Velveeta cheese, Accent, and thyme; mix well.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Bake at 350°F (175°C) for 20 to 30 minutes until heated through and bubbly.
- Optional: Top with additional cracker crumbs before serving.
Tips & Substitutions
For an extra flavor boost, consider adding diced bell peppers or garlic when cooking the sausage and onion. If you prefer a lighter version, you can substitute turkey sausage for the pork sausage. You can also use homemade cream of mushroom soup instead of canned for a fresher taste. Adjust the seasoning according to your preference, especially if you like a bit of heat.
Serving Suggestions
This casserole is perfect as a side dish for grilled meats or as a hearty main course. It pairs beautifully with a fresh salad or crusty bread. For a complete meal, consider serving it alongside a creamy soup or a light pasta dish. It also makes a great addition to potluck gatherings and family dinners.
Storage & Reheating
Leftover Squashage Casserole can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. For quicker reheating, use the microwave, but be sure to cover it to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Squashage Casserole contains roughly 276 calories, with 7g protein, 38g carbohydrates, and 12g fat. It is an excellent source of vitamin C (37% of the Daily Value) and iron (26% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 517mg 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 use frozen squash instead of fresh?
Yes, you can use frozen squash as a convenient alternative. Just make sure to thaw and drain any excess water before adding it to the mixture to prevent the casserole from becoming too watery.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance. Just assemble it, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
What can I substitute for Velveeta cheese?
If you're looking for a substitute for Velveeta, consider using a combination of cream cheese and shredded cheddar for a similar creamy texture and flavor. Alternatively, a cheese sauce can also work well, adding richness to the casserole.
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).