Calico Squash Casserole

Ingredients and Weight:

• Calico squash, peeled and cubed: 2 lbs
• Zucchini, peeled and cubed: 1 lb
• Onion, chopped: 1/2 cup
• Celery, chopped: 1/2 cup
• Garlic, minced: 2 cloves
• Salt and black pepper, to taste
• Cream of celery soup: 1 can (10.75 oz)
• Sour cream: 1 cup
• Shredded cheddar cheese: 1 cup
• Breadcrumbs: 1/2 cup
• Melted butter: 1/4 cup

Preparation Time:

20 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the calico squash, zucchini, onion, celery, and garlic. Season with salt and pepper.
3. In a separate bowl, whisk together the cream of celery soup and sour cream.
4. Stir the soup mixture into the vegetable combination.
5. Transfer the mixture to a greased 9"x13" baking dish.
6. In a small bowl, combine the cheddar cheese, breadcrumbs, and melted butter.
7. Sprinkle the crumb topping over the casserole.
8. Bake for 45-50 minutes, or until bubbly and golden brown.

Nutritional Information:

(Per serving)

• Calories: 200
• Fat: 8g
• Protein: 10g
• Carbohydrates: 25g

Dish Characteristics:

• Creamy and cheesy
• Colorful and flavorful
• Comforting and ideal for gatherings

User Comments:

• "This casserole is a must-try for zucchini lovers! The combination of the sweet and savory flavors is perfect."
• "The crumb topping adds a nice crunch to the casserole."
• "I love that this recipe is so easy to make yet still tastes like a gourmet dish."
• "It's a great way to use up leftover zucchini."
• "I recommend adding a bit of rosemary for extra flavor."

Special Precautions and Tips:

• If you don't have cream of celery soup on hand, you can use cream of mushroom soup instead.
• To make the dish ahead of time, prepare the casserole as directed and let it cool completely. Cover and refrigerate for up to 3 days. When ready to serve, reheat in a 350°F oven until warmed through.