Zucchini Or Squash Casserole
A comforting zucchini or squash casserole featuring tender vegetables, creamy dressing, and savory baked topping, perfect for family dinners and vegetable lovers alike.
Ingredients
Instructions
- Slice the squash or zucchini and boil in water until tender.
- Saute chopped onion and grated carrots in 6 tablespoons of oleo.
- Combine the sautéed vegetables with 1 1/2 cups of dressing, cream of chicken soup, and sour cream; mix well.
- Gently stir in the well-drained cooked squash or zucchini.
- Transfer the mixture into a baking dish.
- Spread the remaining dressing on top and dot with 2 tablespoons of oleo.
- Bake at 350°F for 30 to 40 minutes until heated through and top is golden.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or basil in the sautéed vegetables. If you don't have Pepperidge Farm dressing, you can substitute with breadcrumbs mixed with Italian seasoning to achieve a similar texture. For a lighter version, try Greek yogurt instead of sour cream. Ensure the squash or zucchini are well-drained to prevent excess moisture in the casserole.
Serving Suggestions
This casserole makes a fantastic side dish for grilled meats or can be served as a vegetarian main. Pair it with a simple salad or crusty bread for a complete meal. It also complements well with chicken recipes like Life Saver Chicken for a hearty dinner.
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, but be careful not to overheat to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Or Squash Casserole contains roughly 563 calories, with 11g protein, 98g carbohydrates, and 16g fat. It is an excellent source of vitamin A (257% of the Daily Value), dietary fiber (66% of the Daily Value), and potassium (42% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 805mg per serving (35% 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 zucchini or squash for this recipe?
While fresh zucchini or squash are recommended for the best texture, you can use frozen ones if necessary. Make sure to thaw and drain them well to avoid excess moisture in the casserole. Adjust cooking times as needed since frozen vegetables may require slightly longer to heat through.
What can I substitute for cream of chicken soup?
If you're looking for a vegetarian option or don't have cream of chicken soup on hand, you can substitute it with a homemade cream sauce made from butter, flour, and vegetable broth. Alternatively, a can of cream of mushroom soup can work as a similar substitute, adding a different flavor profile to the dish.
How can I make this casserole gluten-free?
To make the casserole gluten-free, use gluten-free breadcrumbs or a gluten-free stuffing mix instead of Pepperidge Farm dressing. Additionally, ensure that the cream of chicken soup is gluten-free or use a homemade version. Check all labels to confirm that ingredients are free from gluten.
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).