The I-Hate-Squash Casserole
A comforting seafood casserole combining tender squash, carrots, onions, and shrimp with creamy mushroom soup and flavorful stuffing, ideal for a hearty family meal.
Ingredients
Instructions
- Saute carrots and onion in a little oil until the onion is just translucent.
- Cover and let steam for a few minutes.
- Mix the sliced squash, sautéed onions and carrots, sour cream, and cream of mushroom soup in a bowl.
- Melt butter and toss with the herbed stuffing mix.
- Combine the mixture with chopped cooked shrimp and lump crab meat.
- Transfer to a casserole dish, top with the stuffing mix, and bake until heated through and golden on top.
Tips & Substitutions
For a creamier texture, consider using low-fat yogurt instead of sour cream. If you're short on time, pre-cooked shrimp can save you some effort. You can also mix in some additional veggies like bell peppers or zucchini for added flavor. To make this dish gluten-free, substitute the herbed stuffing mix with gluten-free bread crumbs seasoned with herbs. This casserole is perfect for those who think they hate squash!
Serving Suggestions
This I-Hate-Squash Casserole pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. A side of crusty bread or garlic bread can also enhance the dining experience. For a seafood-inspired dinner, consider serving it alongside other seafood recipes, or make it part of a buffet spread with dishes like Shrimp Mould or Tuna Treasure.
Storage & Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for quick reheating, but be careful not to overcook it as the seafood can become tough.
Nutrition & Diet Analysis (per serving)
Each serving of The I-Hate-Squash Casserole contains roughly 278 calories, with 15g protein, 47g carbohydrates, and 4g fat. It is an excellent source of vitamin A (135% of the Daily Value), protein (31% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 789mg per serving (34% 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 for this recipe?
Yes, you can use frozen squash, but be sure to thaw and drain it well to remove excess moisture. This will help prevent the casserole from becoming too watery. Fresh squash is preferable for texture, but frozen can work in a pinch if you're short on time.
Is there a vegetarian option for this casserole?
To make this casserole vegetarian, simply omit the shrimp and crab meat. You can substitute with more vegetables like mushrooms or spinach to add flavor and texture. Adding some grated cheese on top before baking can also enhance the overall taste.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or red pepper flakes into the sautéed onions and carrots. You can also mix in a bit of hot sauce into the casserole mixture before baking for an extra kick. Just adjust the amount to your spice tolerance.
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).