Potato and Squash Casserole Recipe

Recipe By Slurrp

Potato and Squash Casserole is a delicious and comforting dish that combines the flavors of tender potatoes and creamy squash. This casserole is layered with thinly sliced potatoes and squash, then baked to perfection with a creamy sauce and a crispy breadcrumb topping. It is a perfect side dish for any meal and is sure to be a crowd-pleaser.

3.8
21 Rating -
Rate
Non Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Potato and Squash Casserole
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ingredients serve

Ingredients for Potato and Squash Casserole Recipe

  • 2 Medium Potatoes, Peeled And Thinly Sliced
  • 1 Medium Squash, Thinly Sliced
  • 2 tablespoon Butter
  • 2 tablespoon All Purpose Flour
  • 1 cup Milk
  • 1/2 cup Grated Cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup Breadcrumbs
  • 1 tablespoon Melted Butter

Directions: Potato And Squash Casserole Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a casserole dish.
  • STEP 2.Peel and thinly slice the potatoes and squash.
  • STEP 3.In a saucepan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.
  • STEP 4.Gradually whisk in milk and bring to a simmer. Cook until the sauce thickens.
  • STEP 5.Remove the saucepan from heat and stir in grated cheese, salt, and pepper.
  • STEP 6.Layer half of the sliced potatoes and squash in the greased casserole dish.
  • STEP 7.Pour half of the cheese sauce over the vegetables.
  • STEP 8.Repeat the layers with the remaining potatoes, squash, and cheese sauce.
  • STEP 9.In a small bowl, combine breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the casserole.
  • STEP 10.Cover the casserole dish with foil and bake for 30 minutes.
  • STEP 11.Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the vegetables are tender.
  • STEP 12.Let the casserole cool for a few minutes before serving.
  • STEP 13.Serve hot as a side dish with your favorite main course.

Cooking Tips

  • You can use any type of potatoes and squash for this casserole.
  • To save time, you can use a mandoline slicer to thinly slice the potatoes and squash.
  • Feel free to add other vegetables like onions or bell peppers for extra flavor.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the casserole in the oven or microwave before serving.
  • This casserole pairs well with roasted chicken, grilled steak, or baked fish.
Nutrition
value
203
calories per serving
7 g Fat13 g Protein21 g Carbs4 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    13g
  • Carbs
    21g
  • Fiber
    4g

MacroNutrients

  • Carbs
    21g
  • Protein
    13g
  • Fiber
    4g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    363mg
  • Iron
    1mg
  • Vitamin A
    200mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    41mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    45mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    < 1mg
  • Phosphorus
    285mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp