All-American Squash Casserole With Crispy Potato Chip Topping

Gluten Free
Health score
9%
All-American Squash Casserole With Crispy Potato Chip Topping
45 min.
8
283kcal

Suggestions


Indulge in the comforting flavors of a classic American side dish with our All-American Squash Casserole, featuring a delightful crispy topping of LAY'S Classic Potato Chips. This dish is not only gluten-free, but it also packs a hearty punch of nutrition, making it a fantastic addition to any meal. Ready in just 45 minutes, this casserole is perfect for family gatherings, weekend barbecues, or even a simple weeknight dinner.

The combination of yellow squash and zucchini brings a vibrant color and a nutritious boost, while the sweetness of grated carrots adds a touch of natural sweetness. The creamy mixture of sour cream and cream of chicken soup results in a rich and indulgent filling that pairs beautifully with the satisfying crunch of potato chips. Not only does it make for a mouthwatering dish, but it also adds a unique texture that is sure to impress your guests.

Whether served as a side dish to your favorite protein or enjoyed as a standalone snack, this squash casserole is a versatile option that appeals to all ages. With 283 calories per serving, you can indulge guilt-free! So, roll up your sleeves and get ready to create a delicious and memorable dish that will have everyone coming back for seconds.

Ingredients

  • oz water chestnuts drained chopped canned
  • cup carrots grated
  • 10.8 oz cream of chicken soup canned
  • 2.3 cups lay's classic potato chips crushed
  • 2.5 teaspoons salt divided
  • oz cup heavy whipping cream sour
  • small onion sweet chopped
  • 1.5 pounds baby squash yellow
  • pound zucchini 

Equipment

  • bowl
  • oven
  • baking pan
  • aluminum foil
  • dutch oven

Directions

  1. Preheat oven to 35
  2. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven.
  3. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
  4. Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.
  5. Sprinkle 1 cup crushed chips in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over crushed chips, and top with remaining chips.
  6. Bake at 350 for 35 minutes or until bubbly and golden, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary.
  7. Let stand 5 minutes before serving.

Nutrition Facts

Calories283kcal
Protein7.73%
Fat49.49%
Carbs42.78%

Properties

Glycemic Index
17.1
Glycemic Load
2.47
Inflammation Score
-9
Nutrition Score
16.516956484836%

Flavonoids

Epigallocatechin 3-gallate
0.03mg
Luteolin
0.02mg
Kaempferol
0.51mg
Myricetin
0.48mg
Quercetin
6.42mg

Nutrients percent of daily need

Calories:282.76kcal
14.14%
Fat:16.26g
25.01%
Saturated Fat:4.42g
27.62%
Carbohydrates:31.61g
10.54%
Net Carbohydrates:27.44g
9.98%
Sugar:8.46g
9.4%
Cholesterol:19.77mg
6.59%
Sodium:1152.9mg
50.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.71g
11.42%
Vitamin A:3202.82IU
64.06%
Vitamin C:33.56mg
40.68%
Vitamin B6:0.56mg
28.13%
Manganese:0.54mg
26.94%
Potassium:864.54mg
24.7%
Vitamin E:3.3mg
22.03%
Vitamin B2:0.29mg
16.98%
Fiber:4.17g
16.68%
Vitamin B5:1.6mg
16.02%
Folate:62.78µg
15.69%
Phosphorus:149.07mg
14.91%
Vitamin K:14.58µg
13.89%
Magnesium:52.01mg
13%
Copper:0.26mg
12.92%
Vitamin B3:2.36mg
11.78%
Vitamin B1:0.16mg
10.68%
Iron:1.78mg
9.91%
Zinc:1.15mg
7.69%
Calcium:76.52mg
7.65%
Selenium:3.19µg
4.56%
Source:My Recipes