Summer Squash Or Zucchini Casserole
A comforting summer casserole featuring tender squash, carrots, and seasoned stuffing, baked to perfection. Perfect for family dinners or potlucks, bursting with savory flavors.
Ingredients
Instructions
- Cook squash and onions in boiling salted water for 5 minutes. Drain and set aside.
- Combine cream of chicken soup and sour cream in a bowl.
- Stir in shredded carrots into the soup mixture.
- Fold in the cooked squash and onions into the mixture.
- Combine stuffing mix with melted butter.
- Spread half of the stuffing on the bottom of a 12 x 7 x 2-inch baking dish.
- Spoon the vegetable mixture over the stuffing layer.
- Sprinkle the remaining stuffing over the vegetables.
- Bake at 350°F (175°C) for 25 to 30 minutes or until heated through and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream to the vegetable mixture. If you prefer a bit of heat, a pinch of cayenne pepper or some diced jalapeños can enhance the flavor. You can substitute zucchini for squash if that’s what you have on hand, and using gluten-free stuffing can accommodate dietary restrictions.
Serving Suggestions
This casserole is a delightful main dish that pairs beautifully with a fresh garden salad or crusty bread for a complete meal. For a heartier option, consider serving it alongside grilled chicken or alongside a protein from American recipes. It also makes a great potluck dish, sure to please a crowd.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. When ready to reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until heated thoroughly. You can also microwave individual portions for a quick meal, but the oven will help retain the casserole's crisp topping.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Or Zucchini Casserole contains roughly 671 calories, with 10g protein, 81g carbohydrates, and 36g fat. It is an excellent source of vitamin A (263% of the Daily Value), dietary fiber (60% 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 1088mg per serving (47% 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 or zucchini for this casserole?
Yes, you can use frozen squash or zucchini, but be sure to thaw and drain them well before adding to the casserole. This will help avoid excess moisture that can make the dish soggy.
Is there a vegetarian option for this casserole?
Absolutely! You can replace the cream of chicken soup with a vegetarian cream soup or a homemade white sauce. Additionally, use vegetable broth instead of butter for the stuffing mix to keep it vegetarian-friendly.
How can I make this dish ahead of time?
You can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, simply add an extra 10-15 minutes to the baking time to ensure it's heated through.
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).