Summer Squash Supreme
A creamy, savory summer vegetable casserole featuring zucchini, squash, carrots, and herbs, perfect for light family dinners or entertaining during warm months.
Ingredients
Instructions
- In a saucepan, cook sliced squash and chopped onion in boiling water for 10 minutes.
- Drain the cooked vegetables.
- In a mixing bowl, combine cream of chicken soup, sour cream, and shredded carrots.
- Fold in the drained squash and onions into the mixture.
- Transfer the mixture to a baking dish.
- Sprinkle the herb stuffing mix evenly over the top.
- Drizzle melted oleo over the stuffing mix.
- Bake at 350°F (175°C) for about 20-25 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider seasoning the squash and onions with garlic powder or Italian herbs while cooking. If you want a healthier twist, substitute Greek yogurt for sour cream. You can also experiment with different types of squash or use leftover roasted vegetables for a more robust dish. This recipe can be customized to fit your preferences, making it a versatile addition to your collection of summer recipes.
Serving Suggestions
This Summer Squash Supreme pairs beautifully with grilled meats or a simple salad for a light meal. Consider serving it alongside Dipper'S Chicken Nuggets for a family-friendly dinner. It's also a delightful side dish for summer barbecues. For a complete meal, serve it with crusty bread or over a bed of rice to soak up the creamy goodness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions on medium power for a few minutes until warm. Ensure it's heated evenly to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Supreme contains roughly 664 calories, with 18g protein, 108g carbohydrates, and 20g fat. It is an excellent source of vitamin A (239% of the Daily Value), dietary fiber (56% of the Daily Value), and potassium (42% of the Daily Value). Note that it is relatively high in sodium, at 1969mg per serving (86% 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 make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble the ingredients and cover it tightly before refrigerating. When ready to bake, allow it to come to room temperature for about 30 minutes, then bake as directed. This can enhance the flavors as they meld overnight.
What can I substitute for cream of chicken soup?
If you're looking for a vegetarian option, you can use cream of mushroom soup or a homemade white sauce made from flour, butter, and vegetable broth. For a dairy-free alternative, consider using coconut cream or a non-dairy cream soup that's available at stores.
Can I freeze this dish?
Yes, this dish can be frozen before baking. Assemble it in a freezer-safe container, cover tightly, and freeze for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and bake as instructed. Freezing may affect the texture slightly, but it will still be delicious.
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).