|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||9%|
|Total Sugars 7g|
|Vitamin C 9mg||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gigi's squash casserole is easy to make with yellow summer squash, sour cream, and stuffing crumbs for topping. It's a lovely way to use up excess squash and is fancy enough for a big family dinner or even a holiday meal. It's also quick and easy enough for a weekday meal.
Feel free to use zucchini or another variety of summer squash in this recipe. For a nice touch, make your own homemade seasoned crumbs.
2 tablespoons butter, melted, plus more for the baking dish
2 pounds yellow summer squash, sliced
1 small onion, chopped (about 1/4 to 1/2 cup)
1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
1 cup stuffing crumbs, herb-seasoned, or croutons
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F/180 C/Gas Mark 4. Butter a 1 1/2- to a 2-quart baking dish.
Add about an inch of water to a saucepan and heat over medium heat. Add the squash and onion to the pan and cook until tender. Drain off the water.
In a bowl, combine the condensed soup and sour cream and blend well.
Add the well-drained sliced squash to the sour cream and soup mixture.
Spoon the squash mixture into the prepared baking dish.
Toss the stuffing crumbs with the melted butter and sprinkle over the top of the casserole.
Bake on the lowest rack of the preheated oven for 20 minutes.
Serve and enjoy.
How to Store
- You can store the assembled squash casserole in the fridge for up to a day before baking. Don't add the buttered breadcrumbs until it's time to bake.
- Leftover baked casserole will last a few days in the fridge. Reheat in the oven or in the microwave.
- An unbaked squash casserole can be tightly wrapped and frozen for up to three months. Add the breadcrumbs and bake the frozen dish for twice the normal cook time. Note that a frozen casserole will be more watery than a freshly baked one.
- If you don't have stuffing mix, make homemade herb-seasoned crumbs. Tear or cut 2 to 3 slices of bread into small pieces or process to make coarse crumbs. Spread the crumbs or pieces out on a baking sheet. Bake in a 350 F oven until dry and crusty. Toss the crumbs with 1 teaspoon of celery flakes, 1/4 teaspoon of onion powder, 1/2 teaspoon of poultry seasoning, and a dash of freshly ground black pepper. If desired, add 1 teaspoon of dried parsley flakes.
How Do You Keep Squash Casserole From Getting Watery?
To keep squash casserole from being watery, we cook the yellow squash in a saucepan and drain it well before adding the other ingredients and baking. This helps the squash emit much of its water at the beginning and will keep the sauce creamy.