Hey there, fellow busy moms! Juliette here, from Busy Mom Simple Nutrition. Let’s be honest, feeding a family well can feel like a marathon sometimes, right? But what if I told you there’s a dish that’s both nourishing and surprisingly simple? Today, we’re diving into a family favorite: Squash Casserole!

A Nutritious Memory

I still remember the first time I attempted Squash Casserole. My youngest was going through a major picky eating phase. He’d eat chicken nuggets and air. I was desperate for a vegetable dish that would actually nourish him. I stumbled upon a Squash Casserole recipe and, frankly, didn’t have high hopes.

To my utter shock, he loved it! The creamy texture and subtle sweetness won him over. This Squash Casserole became a nutrition win because it was packed with vitamins and fiber, and it helped me sneak in some extra goodness without a fight. Plus, it’s become a dinner table conversation starter. This Squash Casserole reminds me of another family favorite, Broccoli Cheese Casserole!

It’s been a staple in our home ever since, because it’s simple nutrition at its best. If you’re looking for a way to add more veggies to your family’s diet without the drama, come with me on this journey to make a Squash Casserole.

INGREDIENTS You’ll Need

Trust me, this Squash Casserole ingredient list is simple because busy moms need nutrition without complexity! I’m all about finding ways to make healthy eating achievable in the midst of the daily chaos.

4 cups yellow squash, sliced: This is the star! Yellow squash is packed with vitamins A and C, and it’s a great source of fiber.
1/2 cup onion, chopped: Adds flavor and a bit of a nutritional punch with antioxidants. No worries if you don’t have fresh onions, I use dried onion flakes for extra flavor in my Squash Casserole in a pinch.
1/2 cup butter, melted: Adds richness and helps bind the casserole together.
1 (10.75 ounce) can condensed cream of chicken soup: I know some moms avoid this, but honestly, it’s a quick and easy way to get that creamy texture.
1 cup sour cream: Adds a tangy flavor and moisture. For a healthier twist, try using Greek yogurt – it boosts the protein content of this Squash Casserole!
1 cup shredded cheddar cheese: Adds flavor and calcium. My family gets extra nutrition when I add a blend of cheddar and Monterey Jack.
1/2 cup bread crumbs: Adds a crispy topping. I often use whole wheat bread crumbs for added fiber in my Squash Casserole.
2 tablespoons butter, melted (for topping): Helps the bread crumbs get golden brown and delicious.

You can find these wholesome ingredients at your regular grocery store. This Squash Casserole proves nutritious doesn’t mean expensive, just smart shopping! And remember, these are just guidelines. Feel free to adjust based on what you have on hand.

Let’s Make it Happen!

Here’s where I used to struggle with my Squash Casserole – learn from my experience! I’m breaking it down into super simple steps so you can whip up this dish even on your busiest days. Let’s make this Squash Casserole together.

Preheat your oven to 350°F (175°C). While it’s heating up, grease a 9×13 inch baking dish. This prevents sticking and makes cleanup a breeze – a win for busy moms!
In a large pot, boil the sliced squash and onion until tender. This usually takes about 10-15 minutes. Don’t overcook the squash, you don’t want mush.
Drain the squash and onion well. This is important to prevent a watery casserole. I press it gently with a spoon to remove excess liquid.
In a large bowl, combine the drained squash and onion with the melted butter, cream of chicken soup, sour cream, and cheddar cheese. Mix well until everything is evenly combined. This is where the creamy magic happens in your Creamy Squash Casserole!
Pour the mixture into the prepared baking dish. Spread it evenly. Don’t worry if your Squash Casserole looks a little lumpy – it’ll all even out in the oven!
In a small bowl, combine the bread crumbs and melted butter for the topping. Sprinkle evenly over the Squash Casserole. This adds a delightful crunch.
Bake for 30-35 minutes, or until golden brown and bubbly. In my busy kitchen, this nutritious Squash Casserole usually takes closer to 35 minutes.
Let it stand for a few minutes before serving. Perfect time to prep tomorrow’s lunch!

While your Squash Casserole is cooking, take a moment to appreciate nourishing your family! Remember, you’re doing an amazing job, one simple, healthy meal at a time.

How We Love to Eat This!

The kids devour this nutritious Squash Casserole when I serve it with grilled chicken or fish. It’s also fantastic with a simple side salad. The bright colors of the salad make the whole meal look extra appealing. You can find many other great recipes at Easy Creamy Squash Casserole Recipe.

This Squash Casserole is perfect for those busy weeknights when we need good nutrition fast! I also love making it for potlucks or family gatherings. It’s always a crowd-pleaser.

For presentation, I like to sprinkle a little extra shredded cheese on top after it comes out of the oven. It just makes it look extra inviting.

Leftovers are great reheated for lunch the next day, or even used as a filling for baked potatoes. Waste not, want not! I’ve also tried adding a pinch of nutmeg to the Southern Squash Casserole during the fall – it adds a warm, cozy flavor. If your kids love this, they’ll go crazy for Chicken Zucchini Casserole recipe!

My friends always ask for the recipe when I bring this to gatherings. They’re always surprised at how easy it is to make such a comforting and nutritious dish.

FAQs: Your Questions Answered

I know you’ve got questions, fellow nutrition-seekers! These are some I’ve heard most from other moms over the years. I’m here to help you navigate the journey of getting this Easy Squash Casserole Recipe on the table!

Is this Squash Casserole really nutritious enough for growing kids?

Absolutely! Squash is packed with vitamins and fiber, which are essential for healthy growth. And with the added cheese and dairy, you’re getting a good dose of calcium and protein too. It’s a win for the whole family.

What if my picky eater won’t try this healthy Squash Casserole?

I get it! Picky eaters are a challenge. Try serving it with a dip they already love, like ranch dressing. You can also try pureeing some of the squash into their favorite sauce. Or even better, have them help you make the Summer Squash Casserole. Kids are more likely to eat what they have a hand in creating!

Can I meal prep this Squash Casserole for busy weeks ahead?

Yes! You can assemble the casserole ahead of time and store it in the fridge, unbaked, for up to 24 hours. Just add the bread crumb topping right before baking. This Squash Casserole Recipe is perfect for meal prepping!

Can I freeze this Squash Casserole?

Freezing this dish is possible, but the texture might change slightly. For better results, freeze it before baking. Thaw it completely in the refrigerator before baking as directed.

Can I use different types of squash?

Of course! Zucchini, butternut squash, or even a mix of different squashes would work well in this recipe. Just adjust the cooking time as needed.

Can I make this recipe gluten-free?

Yes! Simply use gluten-free bread crumbs for the topping. There are many great options available at most grocery stores.

Can I add meat to this Squash Casserole?

Definitely! Cooked chicken, ham, or even crumbled bacon would be a delicious addition. It can be a great way to get in extra protein and makes the Squash Casserole a more substantial meal. For more sanity-saving dinner ideas, check out Cheesy Green Bean Casserole!

Final Thoughts:

This Squash Casserole supports my family’s nutrition goals because it’s a delicious and easy way to get more vegetables into our diet. Plus, it’s a comforting and satisfying meal that everyone enjoys.

My Squash Casserole Nutrition Hacks:

Sneak in extra veggies: Add some chopped spinach or kale to the squash mixture for an extra boost of nutrients.
Use Greek yogurt instead of sour cream: This adds protein and reduces the fat content.
Make your own bread crumbs: Use whole wheat bread for added fiber and nutrition.

Here are a few family-tested healthy Squash Casserole variations:

Cheesy Squash Casserole: Add an extra cup of shredded cheese to the squash mixture. The kids absolutely love this version!
Spicy Squash Casserole: Add a pinch of red pepper flakes to the squash mixture for a little kick. My husband prefers this version.
Garlic Herb Squash Casserole: Add some minced garlic and dried herbs (like thyme or rosemary) to the squash mixture. I personally love this version!

I encourage you to make this Easy Squash Casserole Recipe your own! Feel free to experiment with different ingredients and flavors to create a dish that your family will love. Remember, simple nutrition is all about finding what works for you and your family.

I hope this helps you on your journey to simple nutrition success! Remember, you’re doing a great job. Keep nourishing your family with love, one simple meal at a time. Now go forth and create a Southern Squash Casserole masterpiece!

Squash Casserole

Print Recipe

This classic Squash Casserole is a comforting and flavorful side dish perfect for any meal. Made with tender squash, a creamy cheese sauce, and a crunchy topping, it’s sure to be a crowd-pleaser.

Author: Juliette
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Side Dish
Method: Baked
Cuisine: American

Ingredients

Scale

2 pounds yellow squash, sliced
1 small onion, chopped
1/2 cup butter, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese, divided
1/2 cup crushed Ritz crackers
Salt and pepper to taste

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Instructions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, melt 1/4 cup of butter over medium heat. Add squash and onion and cook until tender, about 10-12 minutes. Season with salt and pepper.
In a large bowl, combine cream of chicken soup, sour cream, and 1/2 cup of cheddar cheese. Stir in the cooked squash and onion mixture.
Pour the mixture into a greased 9×13 inch baking dish.
In a small bowl, combine the crushed Ritz crackers and remaining 1/4 cup of melted butter. Sprinkle over the casserole.
Bake for 20-25 minutes, or until golden brown and bubbly.

Notes

For a spicier kick, add a pinch of cayenne pepper to the squash mixture. You can also top the casserole with crushed cornflakes instead of Ritz crackers for a different texture.