When it comes to veggies that are readily available, one of my faves is yellow squash. I love to have it steamed with bell peppers and onions and fried, with the same. And when we have an abundance of yellow summer squash… we make a squash casserole!
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Most yellow squash casseroles I’ve seen that are shared are comprised of squash, cheese and Ritz crackers. My squash casserole isn’t that. In fact, it has a way different flavor profile than what you may be used to.
What Ingredients Are Included In the Squash Casserole?
- Yellow Squash
- Green Bell Pepper
- Cream of Chicken Mushroom Soup
- Greek Yogurt or Sour Cream
- Pepperidge Farm Dressing Mix
- And the Surprise Ingredient…Shredded Carrots!
This yellow squash casserole is perfect to make any time of the year. It’s a delicious side dish to serve for any special holiday, from Easter to Thanksgiving to Christmas. But it’s especially great to cook and serve during the months when yellow squash is plentiful. It’s a bonus if you grow yellow squash in your own garden or have access to a farmer’s market or local produce stand.
As a tip: I’ve found that the fresher the squash — like home grown — the less water it produces when it is cooked.
With credit to the Pepperidge Farm dressing mix, this yellow squash casserole is a hearty and filling side. And with the addition of onions, peppers and carrots, it’s a great well-rounded vegetarian dish (if you swap out the cream of chicken mushroom soup for cream of mushroom soup or even cream of celery soup.) And thanks to that can of cream soup, the casserole pairs well with most proteins, including chicken, beef, pork and fish, that are baked, grilled and sautéed.
What Unique Ingredient Is In This Yellow Squash Casserole Recipe?
It’s the shredded carrots, which are the perfect addition! They add color, fiber, flavor, sweetness, and most importantly, additional texture to contrast some of the natural mushiness you get with squash . Other squash casserole recipes with cheese and butter crackerers are yummy, but this yellow squash casserole recipe elevates the flavor profile up a notch.
What Goes Well With Squash Casserole?
As previously mentioned, this is a heartier vegetable dish, so you can easily serve this yellow squash casserole with a protein and make it a meal. Or you can add a summer, fruit or tossed salad or an additional green vegetable for a grander meal. Some of the menu ideas that pair perfectly with this yellow squash casserole include:
- Barbecue Chicken
- Grilled Pork Chops
- Pork Tenderloin
- Pot Roast
- Roast Chicken
- Veggie Dinner
- Grilled Chicken
- Roast Pork
- Roast Turkey
- Fried Chicken
Can This Squash Casserole Be Made Ahead of Time?
Yes! This yellow squash casserole can be made the day before or hours before and refrigerated until it needs to be baked. Cover the squash mixture in the baking dish and do not add the Pepperidge Farm dressing topping until right before it is baked.
Sources: Black & White Ramekins (4 pc set)
Yellow Squash Casserole Recipe
Yellow Squash Casserole
This yummy and easy to make Yellow Squash Casserole features shredded carrots, that add color, texture and taste.
- 2 lbs Yellow squash
- 1 Onion
- 1 Bell pepper
- 1 cup Shredded carrots
- 1 can Cream of chicken/mushroom soup
- 1 cup Sour cream Greek yogurt may be substituted
- 2 cups Pepperidge Farm dressing mix
- Salt and pepper
Wash, trim and slice yellow squash.
Peel and chop onion in medium-sized dice.
Chop bell pepper in medium-sized dice.
Place squash, onion and bell pepper in pot. Cover with water and add salt to the cooking water.
Cover the pot and cook on medium heat until the squash is fork tender.
While the squash is cooking, shred/chop the carrots.
When squash is done, pour in colander or strain to remove all water.
Dump the cooked squash, onion and peppers into a large mixing bowl and mash with the potato masher. (If this results in a lot of liquid, drain again.) Add approximately 1/2 tsp of salt and 1/2 tsp of pepper.
Add the shredded carrots, soup and sour cream to the squash mixture and stir to incorporate.
Add 1 1/2 cups of the Pepperidge Farm dressing mix to the mixture and stir to incorporate.
Dump mixture into a baking dish.
Sprinkle 1/2 cup of the Pepperidge Fam dressing mix on top of the casserole. Dot with butter or spray w/butter spray.
Cook for 30 minutes at 350 degrees.
The smaller the squash, the more tender they are. But since this recipe has two cooking steps, larger, more firm squash can be used.
Sources: Round Baking Dish
If you make this, be sure to report back!