Squash and Mushroom Casserole Recipe

Looking for an easy Squash and Mushroom Casserole recipe? Learn how to make Squash and Mushroom Casserole using healthy ingredients.


Submitted by duchessdoright

Makes 6 servings



Preparation Time: 25 min Cooking Time: 60 min Level of Difficulty: Difficult This unique take on lasagna will win rave reviews. It puts a unique flavour twist on comfort food.

Recipe Ingredients for Squash and Mushroom Casserole

3 lbs butternut squash
2 sprays cooking spray
4 clove garlic, (large) chopped
1 lb mushrooms, white button, wiped clean and thinly sliced
1/2 lb shiitake mushroom, stems removed and thinly sliced
11 oz fat-free evaporated milk
1 tbsp shallot(s), sliced
1 oz fresh sage, chopped
1/8 tsp salt
1/8 tsp black pepper
8 oz lasagna noodles

Recipe Directions for Squash and Mushroom Casserole

  1. Preheat oven to 400F.

  2. Cut 1 squash in half lengthwise and remove seeds.

  3. Place cut side down on cookie sheet coated with cooking spray.

  4. Roast until very soft, about 35 to 40 minutes. Remove from oven and let cool..

  5. Peel other squash and cut into 1/2-inch cubes.

  6. Meanwhile, heat oil in a large nonstick skillet over medium-high heat.

  7. Add 2 chopped garlic cloves. Swirl skillet to mix and cook until fragrant, about 10 seconds.

  8. Add mushrooms and 1/4 teaspoon salt.

  9. Increase temperature to high and cook, stirring often, 6 minutes.

  10. Remove from heat and stir in cubed butternut squash; let cool.

  11. Put evapourated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan.

  12. Bring to a boil, cover and remove from heat.

  13. Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper.

  14. Coat a 9 X 9-inch pan with cooking spray.

  15. Spoon half of mashed squash into bottom of pan and spread into an even layer.

  16. Top with 3 uncooked noodles (you will need to break them to make them fit).

  17. Spoon over 1 cup of mushroom-squash mixture.

  18. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.

  19. Cover pan with foil and bake 20 minutes.

  20. Remove foil and bake 10 minutes more.

  21. Remove from oven and let stand 10 minutes before slicing into 6 pieces.

Categories

Pasta, Vegetables, Main Dish, Vegetarian

Nutrition Facts
Serving Size 438.7g
Amount Per Serving
Calories
308
Calories from Fat
19
% Daily Value*
Total Fat
2.1g
3%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
213mg
9%
Potassium
1320mg
38%
Total Carbohydrates
64.7g
22%
Dietary Fiber
8.0g
32%
Sugars
13.6g
Protein
14.2g
Vitamin A 492% Vitamin C 87%
Calcium 35% Iron 20%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Low in saturated fat
  • Low in cholesterol
  • High in calcium
  • High in dietary fiber
  • High in pantothenic acid
  • High in potassium
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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