Cynthia's Squash Supreme
Ingredients
8
servings
- 2 lbs squash
- 1 (10 oz) can cream of chicken
- 1 small carton sour cream
- 1 large carrot, grated
- 1 package cornbread stuffing mix
- 1 stick melted butter
- 1 onion, finely chopped
- 8 ounces grated sharp cheese
Step-by-Step Instructions
- Cook squash until tender in salted water, about 15-20 minutes. Drain well.
- Together with drained squash, add all other ingredients except stuffing mix and butter. Add melted butter to stuffing mix. Put half of stuffing mix into squash mixture.
- Pour mixture into buttered 9x14 casserole dish. On top, sprinkle the other half of the stuffing mix.
- Bake in an oven at 350°F for 45 minutes until golden brown and bubbly.
Common Problems and Solutions
Q: Why is my casserole watery?
A: Make sure to drain the cooked squash very well—excess water will make the casserole runny. You can even press the squash gently with paper towels to remove extra moisture before mixing.
Q: Can I use fresh squash instead of frozen?
A: Absolutely! Fresh yellow squash or zucchini works great. Slice it about 1/4-inch thick and cook until just tender. Fresh squash may release more water, so drain it thoroughly.
Tips and Techniques
For extra flavor, sauté the chopped onion in a little butter until soft before adding to the mixture. You can also add a pinch of black pepper or garlic powder to the squash mixture for more depth.
Ingredient Substitutions
- cornbread stuffing mix: herb-seasoned stuffing mix or crushed Ritz crackers
- cream of chicken soup: cream of mushroom or cream of celery soup
- sharp cheddar cheese: mild cheddar or Monterey Jack
Equipment Needed
- 9x14 casserole dish
- Large pot for cooking squash
- Mixing bowl
