Yellow Casserole
A vibrant yellow squash casserole packed with fresh vegetables, cheesy goodness, and a creamy topping, ideal for family dinners and potlucks that celebrate seasonal produce.
Ingredients
- 2 lb yellow squash, in 1/4-inch pieces ⓘ
- 1/2 cup water ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup chopped yellow onion
- 1 cup chopped sweet yellow pepper ⓘ
- 1/4 cup margarine, melted ⓘ
- 1 egg, beaten ⓘ
- 2/3 cup mayonnaise ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 2 teaspoons sugar ⓘ
- 1 (8 oz) can sliced water chestnuts, drained
- 1/8 teaspoon pepper ⓘ
Instructions
- Combine squash, water, and salt in a pan; bring to a boil, cover, and simmer for 10 minutes.
- Drain the cooked squash.
- Sauté onion and yellow pepper in melted margarine for 3 minutes.
- In a bowl, combine melted margarine, beaten egg, mayonnaise, salt, pepper, and sugar.
- Add the drained squash, sautéed vegetables, sliced water chestnuts, and shredded cheese to the mixture.
- Pour everything into a greased baking dish.
- Bake at 350°F for 30 minutes until golden and bubbly.
Tips & Substitutions
To enhance the flavor, consider adding garlic or herbs like thyme or basil to the sautéed onion and yellow pepper. For a lighter version, substitute Greek yogurt for mayonnaise or use olive oil instead of margarine. You can also swap Cheddar for a different cheese like Monterey Jack for a milder taste. This dish is adaptable to seasonal vegetables, making it a versatile choice for various occasions.
Serving Suggestions
This Yellow Casserole is a delightful side dish for grilled meats or a vegetarian main course. It pairs beautifully with Cornbread Biscuits or a fresh garden salad for a complete meal. For a heartier option, serve alongside Dotty'S Sweet And Sour Meatballs. Garnish with fresh herbs or additional cheese for an appealing presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, warming at 350°F until heated through, about 15-20 minutes. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Casserole contains roughly 834 calories, with 15g protein, 101g carbohydrates, and 43g fat. It is an excellent source of calcium (37% of the Daily Value), protein (31% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 749mg per serving (33% 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 prepare this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Simply follow the recipe up to the baking step, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and place it in the oven. You may need to add a few extra minutes to the baking time if cooking from cold.
Can I use frozen yellow squash for this recipe?
While fresh yellow squash yields the best texture, you can use frozen squash. Just be sure to thaw and drain it well to remove excess moisture before adding it to the casserole mixture. This will help prevent a watery dish.
What other vegetables can I add to the casserole?
Feel free to get creative with your vegetable choices! Zucchini, diced tomatoes, or even spinach can be great additions. Just remember to sauté any additional vegetables for a few minutes to ensure they are cooked and flavorful before combining them with the other ingredients.
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).