Easy Squash and Potatoes Casserole

potato and squash casserole

If you are looking for a hearty, healthy, and delicious vegetable dish that comes together quickly, this recipe is for you! A wonderful dish to bring to a potluck event, this vegetable casserole looks beautiful and tastes even better. GO DIRECTLY TO RECIPE 

This squash and potatoes casserole with tomatoes and onions is extremely versatile as you can change out the vegetables and spices as you like. You can also leave out the parmesan cheese for a dairy-free option. If you have leftovers, it’s good for 2-3 days in the refrigerator. Just heat it in the microwave.

Key Factors in the Popularity of Vegetable Casseroles

Vegetable casseroles are a popular choice for families due to their practicality and comforting nature. They also provide a budget-friendly meal option. I like to make these casseroles as a way to use up leftover vegetables. Moreover, the endless flavor combinations mean you can customize the recipe to appeal to a wide range of tastes. Another bonus is the convenience factor; you can prepare these casseroles in advance and baked later, which is very helpful on busy days. Overall, vegetable casseroles are a delicious, nutritious, and versatile meal option that can be enjoyed by people of all ages. This recipe for squash and potato casserole is my personal favorite!

Key Ingredients in Squash and Potatoes Casserole

Here’s the breakdown of the nutrients and other benefits of the ingredients in squash and potatoes casserole.

  • Potatoes: Potatoes provide a hearty base for your casserole. They are rich in carbohydrates and potassium.
  • Yellow Squash: A low-calorie vegetable packed with vitamins and minerals, yellow squash adds a touch of sweetness and texture.
  • Tomatoes: Tomatoes contribute a unique flavor and texture to the dish, and are a great source of lycopene, an antioxidant linked to heart health.
  • Onions: A good source of fiber, onions add depth and flavor to your casserole.

The Origins of Vegetable Casseroles: A Hearty History

Vegetable casseroles are a beloved comfort food and have been for centuries. They provide a hearty and satisfying meal. You can trace their origins back to various cultures around the world, where resourceful cooks combined leftover vegetables with other ingredients to create delicious and nutritious dishes.

Ancient Roots

One of the earliest examples of a vegetable casserole-like dish hails from ancient Rome. The Romans are known for their love of hearty stews, which generally include lots of vegetables. Vegetable casseroles were also popular in medieval Europe where vegetables were a common staple. As agriculture progressed, and people had greater access to a wider variety of vegetables, cooks could combine vegetables with cheese, and other ingredients to create filling meals.

Regional Variations

In France, classic gratins became popular during the Renaissance. These dishes often feature vegetables like potatoes, onions, and spinach topped with cheese and breadcrumbs. Italian cuisine also features a variety of vegetable casseroles which feature eggplant, tomatoes, and mozzarella cheese. In Great Britain, a beloved comfort food is Shepherd’s pie, which is a hearty casserole made with mashed potatoes and vegetable filling, and often including meat.

squash and potatoes casserole

Vegetable Casserole Recipe

Easy Vegetable Casserole with Potatoes, Squash and Tomatoes

Fantastic healthy side dish or (entree for vegetarians) that comes together quickly and easily!
Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 12 people

Ingredients
  

  • cooking spray
  • 2 large baking potatoes, cut into thin slices
  • 3 large yellow summer squash, cut into 1/2 inch slices
  • 4 large tomatoes, cut into 1/2 inch slices
  • 1 sweet onion, cut into 1/4 inch slices
  • 1/2- 1 cup fresh parmesan cheese, grated
  • 3 cloves fresh garlic, minced
  • Italian seasoning to taste
  • salt and pepper to taste
  • 2 tbsp butter

Instructions
 

  • Preheat oven to 375 degrees.
  • Spray a 9x13 inch glass baking pan with cooking spray
  • Cover the bottom of the baking pan with a layer of potato slices, overlapping slightly to cover the entire surface. Season lightly with salt, pepper and italian seasoning. Add a thin layer of parmesan cheese (depending on how cheesy you like)
  • Add a yellow squash layer on top of potatoes and repeat seasoning and parmesan layer.
  • Next, lay the tomato slices on top of the squash. Repeat seasoning and parmesan cheese layer.
  • Repeat the layers in this pattern, starting with the potatoes.
  • When layers are done, scatter onions over the casserole and dot with butter and fresh garlic
  • Bake in the preheated oven approximately one hour until the top is golden brown and the potatoes are soft.

Notes

As potatoes take longer to bake, I like to cut them thinner than the other vegetables, but it's your choice.
The beauty of this recipe is its versatility. You can change out the vegetables as you like. For example, you can substitute butternut squash or zucchini for the yellow squash or potatoes. You can also leave out the parmesan cheese for a dairy free option. Additionally, some people find it easier to use garlic powder rather than fresh garlic and sprinkle a little between with the other spices - or leave it out all together. It's all good. 
While baking, you may find the onion slices on top burning a little. If so, tenting tin foil over the casserole will help. 
This dish is best to serve the same day as made, but is still good heated up the next day. 
Keyword gluten-free, vegetarian, potato, squash, tomato

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