Yellow Squash Casserole
A comforting yellow squash casserole that combines the earthy flavors of squash and onion with creamy soup and tangy sour cream. Topped with a buttery stuffing mix, this dish is perfect for family gatherings and pairs well with grilled meats or as a standalone vegetarian delight.
Ingredients
Instructions
- Cook squash and onion in water for 5 minutes.
- Drain.
- Mix together soup and sour cream.
- Fold in shredded carrot, squash, and onion.
- Melt margarine in a medium saucepan.
- Stir in stuffing mix.
- Spread half of stuffing in a greased 8 x 8 x 2-inch baking dish.
- Pour vegetable mixture over stuffing and top with the other half of stuffing.
- Bake at 350° for 30 minutes.
- Let stand about 15 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit of grated cheese to the vegetable mixture before baking. If you're looking for a healthier option, you can substitute Greek yogurt for sour cream. To enhance the flavor, try adding some garlic powder or your favorite herbs. This dish can also be made with zucchini for a variation. Keep an eye on the baking time, as ovens can vary.
Serving Suggestions
This Yellow Squash Casserole pairs wonderfully with grilled chicken or fish, making it a versatile side dish for summer cookouts. Serve it alongside a fresh garden salad for a light meal. For a heartier option, consider serving it with recipes like Spaghetti Chicken Casserole. It’s perfect for potlucks and family gatherings, offering a comforting taste of home.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for a quicker option, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Squash Casserole contains roughly 572 calories, with 7g protein, 43g carbohydrates, and 43g fat. It is an excellent source of vitamin A (76% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1106mg per serving (48% 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?
While fresh squash is recommended for the best texture, you can use frozen squash. Just thaw and drain any excess water before adding it to the dish to prevent it from becoming too watery.
Is there a vegetarian version of this casserole?
Yes, you can easily make this casserole vegetarian by substituting vegetable broth for the cream of chicken soup or using a homemade cream sauce. Additionally, ensure that the stuffing mix you choose is free of meat products.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance, cover it tightly, and store it in the refrigerator. Just add a few extra minutes to the baking time if you bake it straight from the fridge.
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).