Summer Squash Casserole(Microwave)
A quick microwave summer squash casserole bursting with tender squash, carrots, and creamy soup, topped with stuffing mix for a comforting, family-friendly dish perfect for warm days.
Ingredients
Instructions
- Place squash and onion in a 3-quart casserole.
- Cook just until tender-crisp (about 5 minutes), covered.
- Drain the squash and onion mixture.
- Combine cream of chicken soup and sour cream in a bowl.
- Stir in shredded carrots.
- Fold the vegetable mixture into the drained squash and onion.
- Combine stuffing mix with butter or margarine.
- Spread half of the stuffing in a 7 x 11-inch baking dish.
- Spoon the vegetable mixture over the stuffing.
- Sprinkle the remaining stuffing over the top.
- Cook for 7 to 10 minutes or until heated through.
Tips & Substitutions
For best results, choose fresh, firm summer squash and avoid overcooking it in the microwave to maintain texture. If you need a healthier twist, consider using Greek yogurt instead of sour cream. You can also substitute the cream of chicken soup with a homemade version or a plant-based alternative for a vegetarian option.
Serving Suggestions
This Summer Squash Casserole is perfect as a side dish or a light main course. It pairs beautifully with grilled meats or a fresh salad. For a complete meal, consider serving it alongside Chicken Breast Casserole With Stuffing or Easy Microwave Chicken Casserole, both of which complement the flavors well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for about 3-5 minutes or until heated through. You can also bake it in the oven at 350°F (175°C) for about 15 minutes, covered, to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Casserole(Microwave) contains roughly 761 calories, with 11g protein, 65g carbohydrates, and 53g fat. It is an excellent source of vitamin A (156% of the Daily Value), dietary fiber (35% of the Daily Value), and iron (31% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2213mg 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 use other types of squash in this casserole?
Yes, you can substitute zucchini or a mix of different squashes for a varied flavor and texture. Just ensure they are cooked until tender-crisp to avoid excess moisture.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the dish up to the point of baking, cover it, and refrigerate it for up to 24 hours. Just add a few extra minutes to the cooking time when you're ready to bake it.
What can I do if I don’t have cream of chicken soup?
You can create a substitute by mixing equal parts of milk and cornstarch with seasonings like garlic powder and chicken bouillon. This will give you a similar creamy texture and flavor profile for your 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).