Southern Squash Casserole

Southern Squash Casserole

6
alicia 0

"This casserole is pure comfort food. During the winter, it will surely warm you and your family. Plus, it's a great way to sneak in those daily veggies in a great-tasting dish! The cornbread really gives the casserole texture, while the squash gives it color, and it smells wonderful as it's pulled out of the oven."
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Ingredients

1 h 45 m servings 250 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place the squash, carrots, onions, bell pepper, and mushrooms in a pan. Pour in enough water to cover, and bring to a boil. Reduce heat and simmer until tender and easily pierced with a fork, about 10 minutes. Remove from heat, and drain well using a sieve or colander.
  3. Mix the sour cream, chicken broth, cream of chicken soup, eggs, Italian seasoning, and red pepper together in a large bowl. Toss the sour cream mixture with the chicken, cornbread, and 2 cups Cheddar cheese until evenly blended. Stir in the vegetable mixture. Spread the mixture evenly over the bottom of the prepared baking dish.
  4. Bake in preheated oven until the center sets, about 50 minutes. Sprinkle with the remaining 1 cup of Cheddar cheese. Bake until the cheese melts, about 10 minutes more. Serve immediately.

Footnotes

  • Cook's Tip
  • For easy shortcuts, canned mushrooms and canned, chopped chicken can be used in this recipe. For special diets, use egg substitute, and low-fat versions of the chicken soup and sour cream.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

This casserole was so good! It was sweet and savory all at once and was a huge hit with my family. One criticism is that I have never cooked fresh squash before and it took me FOREVER to thinly ...

Most helpful critical review

It was OK but a lot on the blend/too goody-vanilla side for my taste. Next time I would have to make something similar using smoked ham/bacon...something to give this dish a bit of punch.

This casserole was so good! It was sweet and savory all at once and was a huge hit with my family. One criticism is that I have never cooked fresh squash before and it took me FOREVER to thinly ...

This is the most delicous chicken casserole. We never got tired of the leftovers. Excellent!

Oh man was this GOOD! It was so dee-lish that the whole family ate it AND complimented it. Can't wait for leftovers. I'm thinking about leaving out the chicken and stuffing my Thanksgiving turke...

everybody loved it. I agree it was too watery though. Maybe cut the soup and cream cheese down.Would give it 5 * if it weren't for that!

The best part of this dish is that it doesn't taste like vegetables. I cooked a quick box of Jiffy Corn Bread, browned chicken in a skillet while cutting up the vegetables. Should have had the c...

It was OK but a lot on the blend/too goody-vanilla side for my taste. Next time I would have to make something similar using smoked ham/bacon...something to give this dish a bit of punch.