Squash Casserole
Prep
35 mins
Cook
30 mins
Servings
4
Difficulty
Medium
My family's favorite way to use up summer squash is this comforting casserole that comes together in about an hour. It's honestly one of the easiest dishes I make because there's minimal prep work, and the ingredients are budget friendly staples you probably already have at home. The squash is packed with vitamins and fiber, making this feel like a wholesome side dish even though it tastes indulgent with that buttery bread crumb topping. Whether you're cooking for a weeknight dinner or a potluck, this recipe delivers every single time without fuss or expense.
Ella x
Ingredients
- 12 lbs squash(2 cups)
- 1salt & pepper
- 11(10 1/2 ounce) can cream of chicken soup)
- 12 carrots(grated)
- 1 smallonion(chopped)
- 237 mlbutter(melted)
- 237 mlseasoned bread crumbs(croutons)
Detail level
Instructions
- 1
Cook squash in small amount of water until tender.
- 2
Drain and mash.
- 3
Add salt and pepper.
- 4
In a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash.
- 5
In a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each).
- 6
Bake at 350F for 30 minutes (until bubbly).
- 7
Enjoy!
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