Ida'S Squash Supreme
A comforting casserole featuring tender squash, savory dressing, and melted cheese, perfect for family dinners or holiday gatherings with warm, hearty flavors.
Ingredients
Instructions
- Boil squash until tender.
- Drain and let cool.
- Slice the cooled squash.
- Melt butter in a skillet and sauté finely chopped onions and shredded carrots.
- Add dressing to the sautéed vegetables and mix thoroughly.
- Cover the bottom of a baking dish with half of the dressing mixture.
- Layer the sliced squash over the dressing mixture, then season with salt and pepper.
- Pour cream of chicken soup over the layered ingredients.
- Sprinkle grated cheese on top.
- Add the remaining dressing mixture on top of the cheese.
- Bake at 350°F for 45 minutes to 1 hour until bubbly and golden.
Tips & Substitutions
For a richer flavor, consider adding some garlic to the sautéed onions and carrots. You can substitute the cream of chicken soup with cream of mushroom for a vegetarian option. If you prefer a bit of spice, adding a pinch of cayenne pepper to the dressing mixture can elevate the dish. Using fresh herbs like thyme or parsley can also enhance the overall taste.
Serving Suggestions
This Squash Supreme is delightful on its own but pairs beautifully with a simple salad, such as a Flying Farmer Salad, for a refreshing contrast. It also makes an excellent side dish for grilled meats or savory chicken recipes like Fried Chicken With Cream Gravy. Consider serving it alongside roasted vegetables for a wholesome meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in the oven at 350°F until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions, but the oven method helps maintain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ida'S Squash Supreme contains roughly 643 calories, with 6g protein, 28g carbohydrates, and 57g fat. It is an excellent source of vitamin A (101% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1744mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash instead of fresh?
Yes, frozen squash can be used in this recipe. However, make sure to thaw and drain any excess water before slicing and adding it to the dish. Fresh squash tends to have a better texture, but frozen can work in a pinch.
Is there a way to make this dish gluten-free?
Absolutely! You can use gluten-free cornbread dressing instead of the Pepperidge Farm variety. Also, ensure that the cream of chicken soup is gluten-free, or consider making a homemade version using gluten-free ingredients for a completely safe dish.
Can I prepare this dish ahead of time?
Yes, you can prepare the entire dish ahead of time and store it in the refrigerator before baking. Just cover it tightly with plastic wrap or foil. When ready to bake, remove it from the fridge and let it sit for about 20 minutes at room temperature before placing it in the preheated oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).