Velma'S Squash Casserole
Velma's Squash Casserole combines tender cooked squash with creamy sour cream and flavorful seasonings, baked to a golden perfection—perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Cook the yellow squash until tender, then drain and mash.
- Add the grated onion, grated carrots, salt, and pepper to the mashed squash.
- Stir in the low-fat sour cream and cream of chicken soup.
- Melt the butter and mix it into the squash mixture.
- Pour the mixture into a 2-quart casserole dish.
- Sprinkle Pepperidge Farm crumbs on top.
- Bake in a 350°F oven until the casserole is browned and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or a dollop of cream cheese to the mixture. You can swap out yellow squash for zucchini or a mix of both for a different flavor. If you want to add some protein, cooked shredded chicken can be incorporated. To enhance the flavor, try adding garlic powder or herbs like thyme or rosemary.
Serving Suggestions
Serve the squash casserole as a comforting side dish alongside grilled meats or a fresh salad. It pairs beautifully with Chicken With Asparagus or can be enjoyed on its own as a light meal. For a well-rounded dinner, consider adding a crusty bread or a simple Country Macaroni Salad to complete the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in an oven preheated to 350°F for about 20 minutes or until heated through. You can also microwave individual servings, but for the best texture, reheating in the oven is recommended.
Nutrition & Diet Analysis (per serving)
Each serving of Velma'S Squash Casserole contains roughly 418 calories, with 9g protein, 42g carbohydrates, and 25g fat. It is an excellent source of vitamin A (120% of the Daily Value), dietary fiber (30% of the Daily Value), and potassium (20% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 709mg per serving (31% 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 for this recipe. Just make sure to thaw and drain any excess moisture before mashing. This will help maintain the casserole's texture and prevent it from becoming too watery.
Is there a vegetarian substitute for the cream of chicken soup?
Absolutely! You can replace the cream of chicken soup with a cream of mushroom soup or a homemade cream sauce to keep it vegetarian-friendly. Both options will work well with the other flavors in the casserole.
How can I make this dish gluten-free?
To make this casserole gluten-free, substitute the Pepperidge Farm crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Always check labels to ensure the ingredients meet your dietary needs.
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).