Summer Squash Casserole
This Summer Squash Casserole is a delightful combination of tender yellow squash, savory onion, and creamy soup, all brought together with a crunchy stuffing topping. It's a comforting dish that pairs well with grilled meats and is perfect for family gatherings or a casual summer meal.
Ingredients
Instructions
- Cook the sliced yellow squash and finely chopped onion in a pot with just enough water to coat the bottom or steam them.
- Drain the squash and onion and set aside.
- Mix the cream of chicken soup (do not add water) with the sour cream, and combine this mixture with the squash and onion.
- Melt butter and combine it with the stuffing mix.
- Put a layer of stuffing mixture along the bottom of a 6 x 10 inch baking dish.
- Alternate layers of the squash mixture and stuffing, ending with a layer of stuffing on top.
- Bake at 350°F for 20-25 minutes.
Tips & Substitutions
To enhance the flavor, consider adding grated cheese between the layers or mixing in herbs like thyme or basil. If you want a lighter option, substitute the cream of chicken soup with a homemade white sauce or use a vegetable broth for a vegetarian twist. Additionally, you can replace yellow squash with zucchini or a mix of both for added texture.
Serving Suggestions
This Summer Squash Casserole pairs beautifully with grilled chicken or fish for a complete meal. It can also be served alongside a fresh green salad or crusty bread to soak up the flavors. For a special touch, consider serving it with a side of American recipes like Chicken Over Rice to create a comforting and satisfying dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish at 350°F for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions for quick reheating, but the oven will help retain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Casserole contains roughly 820 calories, with 10g protein, 49g carbohydrates, and 65g fat. It is an excellent source of vitamin A (23% of the Daily Value), protein (21% of the Daily Value), and iron (20% of the Daily Value). Note that it is relatively high in sodium, at 2200mg per serving (96% 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 up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Can I freeze this casserole?
Freezing is possible, but the texture may change once thawed. To freeze, assemble the casserole and cover it tightly with plastic wrap and foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before baking.
What can I substitute for sour cream?
If you don't have sour cream, Greek yogurt works well as a substitute and adds a similar tangy flavor. Alternatively, you can use cream cheese thinned with a little milk for a rich, creamy texture.
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).