Zucchini-Summer Squash Casserole
A creamy, cheesy zucchini and summer squash casserole with fresh tomatoes and herbs, perfect for family dinners and potlucks, offering comforting flavors and a satisfying texture.
Ingredients
Instructions
- Cook squash until just tender and drain.
- Saute onions, peppers, and tomatoes until tender.
- Mix cream of chicken soup, milk, sour cream, and melted butter together.
- Butter a 2-quart casserole dish.
- Layer stuffing mix, vegetables, and milk mixture in the casserole dish, starting with stuffing.
- Cover the top with shredded mozzarella or Parmesan cheese.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For added flavor, consider seasoning the squash with garlic or herbs like thyme before cooking. If you prefer a healthier twist, substitute low-fat sour cream and use vegetable broth instead of cream of chicken soup. You can also add some cooked protein, such as shredded chicken or ground turkey, to make it a complete meal. This casserole is also a great way to use up any excess summer squash from your garden.
Serving Suggestions
This casserole is delicious on its own but pairs beautifully with a simple green salad or crusty bread. For a heartier meal, consider serving it alongside grilled chicken or a light protein of your choice. It also makes a fantastic side dish for any summer barbecue. Don't forget to explore more American recipes for more delightful options.
Storage & Reheating
Store 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 servings for a quicker option, but be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Summer Squash Casserole contains roughly 323 calories, with 4g protein, 20g carbohydrates, and 26g fat.
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, but be sure to thaw and drain it well to avoid excess moisture in the casserole. Frozen vegetables may require a slightly longer cooking time to ensure they are heated through and tender.
What can I substitute for cream of chicken soup?
You can use a homemade version of cream of chicken soup made with chicken broth, milk, and flour or opt for a store-bought cream of mushroom or cream of celery soup for a vegetarian option.
Can I add other vegetables to this casserole?
Absolutely! Feel free to incorporate other vegetables like spinach, mushrooms, or broccoli for added nutrition and flavor. Just make sure to adjust cooking times based on the vegetables you choose.
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).