Squash and Ham Casserole
Try this Squash and Ham Casserole recipe, or contribute your own.
Try this Squash and Ham Casserole recipe, or contribute your own.
- 3 egg whites
- 1 whole egg
- 1/4 cup diced onion
- dash of pepper
- 1/2 t. salt
- 5 cups of sliced yellow squash
- 10 oz. ham (i used coleman natural ham) chopped or diced small
- 1/2 cup lowfat sour cream
- 1/4 t. chicken better than bouillon base
- 1/2 cup shredded sharp light cheddar cheese (i used cabot)
- 1/2 cup whole wheat seasoned bread crumbs
- 1 t. softened butter
- Carbohydrate 11.640433104298 g
- Cholesterol 250.504975124378 mg
- Fat 20.880980566864 g
- Fiber 0.497211441678527 g
- Protein 25.2037200663494 g
- Saturated Fat 11.2573064350978 g
- Serving Size 1 1 recipe (290g)
- Sodium 468.551859490479 mg
- Sugar 11.1432216626195 g
- Trans Fat 1.90153165324927 g
- Calories 332 calories
Step-by-step
- Preheat oven to 350 degrees
- Boil the sliced squash until soft but still intact.
- While squash are boiling, in a small skillet, saute the chopped ham pieces until edges are slightly brown. Be careful not to overcook.
- In a large bowl, combine the egg whites, the egg, onion, sour cream, salt, and pepper. Mix very well to combine.
- Once soft, drain the cooked squash very well and pat dry to remove excess moisture.
- Add cooked squash, ½ t. of Chicken Better than Bouillon, and the browned ham pieces to egg mixture and mix very well. Make sure bouillon base is mixed completely in mixture.
- Spread mixture evenly in a 9 X 9 baking dish.
- In a separate small bowl, combine the shredded cheese, the whole wheat bread crumbs, and the butter. Stir well to combine.
- Once fully combined, sprinkle bread crumb mixture on top of the ham and squash mixture.
- Bake for 30 minutes, or until sides are bubbling and top is browned.
A Busy Mom's Delight: Squash and Ham Casserole
Life as a mom is a whirlwind of activity. Between school runs, work deadlines, and keeping the family fed, finding time for elaborate cooking can feel impossible. That’s why I’ve fallen in love with simple, satisfying recipes like this Squash and Ham Casserole. It’s quick to prepare, uses readily available ingredients, and delivers a hearty, comforting meal the whole family will enjoy. This isn't your grandma's casserole – it's a modern twist on a classic, focusing on fresh flavors and manageable steps. I often find myself making a double batch, one for dinner and one for a quick and easy lunch the next day. The leftovers are just as delicious!
The beauty of this dish lies in its adaptability. Feel free to swap out the ham for leftover roast chicken or turkey. Experiment with different cheeses – a sharp cheddar is my go-to, but Monterey Jack or even a blend would be wonderful. If you’re watching your sodium intake, you can easily reduce the salt or opt for a low-sodium ham. The squash itself offers a lovely sweetness that perfectly complements the savory ham and the creamy texture of the sour cream. It's a beautiful balance of flavors that keeps me coming back for more.
One of my favorite aspects is its versatility. This casserole can be easily adapted to suit different dietary needs. For a vegetarian option, simply omit the ham and add some sautéed mushrooms or roasted vegetables for extra depth of flavor. Looking for a healthier twist? Use whole wheat breadcrumbs, reduce the amount of cheese, or even swap out the sour cream for Greek yogurt. The possibilities are endless. This recipe is a perfect example of how healthy and delicious can go hand in hand. It proves that healthy eating doesn't have to be complicated or boring.
Beyond the ease and deliciousness, this casserole is incredibly budget-friendly. It relies on simple, affordable ingredients that you likely already have in your pantry or can easily pick up at the grocery store. This makes it a fantastic choice for busy weeknights when you need a satisfying meal without breaking the bank. And the best part? It's a one-pan wonder, minimizing cleanup time – a true lifesaver for busy moms!
This recipe has become a staple in our household, a go-to meal when time is short but flavor is essential. I hope you find it as useful and enjoyable as I do. It's more than just a casserole; it's a testament to how delicious and simple weeknight dinners can be. Give it a try, and I promise you won’t be disappointed!
Ingredients I typically use:
Squash: I usually opt for yellow squash, but zucchini works just as well. The key is to choose squash that’s firm and free of blemishes.
Ham: I've tried different types, from deli ham to bone-in ham, and I've found that the flavor of a good quality ham really makes a difference in the overall taste of the casserole.
Cheese: Sharp cheddar is my go-to, but other cheeses can work too. Feel free to get creative!
Breadcrumbs: I like whole wheat breadcrumbs for their added nutritional value, but regular breadcrumbs are also a good option.
Other tips and variations:
- Add some herbs and spices to elevate the flavor profile. A pinch of rosemary or thyme would be delicious.
- For a creamier casserole, use full-fat sour cream instead of low-fat.
- To make this a complete meal, serve it with a side salad or some steamed green vegetables.
- Prepare the casserole ahead of time and store it in the refrigerator. It's a great make-ahead meal for busy weekdays.
In short, this Squash and Ham Casserole is a recipe that balances convenience, flavor, and nutrition—the perfect trifecta for any busy individual or family. It's quick, easy, delicious, and adaptable, making it a firm favorite in my home, and I’m confident it will quickly become a staple in yours too. Enjoy!
