Healthy Summer Squash Casserole Food

CABBAGE & SUMMER SQUASH CASSEROLE

Steps:

• Place chopped cabbage, squash & onions in casserole dish.
• Slice butter on top, add seasoning to taste.
• Cover with Reynolds wrap & bake at 400 degrees F for 1 hour, then reduce heat to 350 degrees F & continue baking until vegetables are required tenderness. Stir every 20 minutes.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Spray a 9-inch square baking dish with non-stick cooking spray or melted butter.
• Cut zucchini and yellow squash into thin ¼-inch slices. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 -15 minutes and then dab to remove excess moisture with a paper towel.
• Melt 4 Tbsp butter in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add salt and black pepper.
• Alternating, overlap the zucchini and squash slices in rows in the prepared baking dish. Season squash with salt and freshly ground black pepper and drizzle sauteed onion over layered squash.
• Layer another layer of zucchini and summer squash on top. In a small bowl, combine grated Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the second layer of zucchini and squash.
• Bake in a preheated oven for 30 minutes. When done, serve immediately with fresh chopped parsley and enjoy!

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

HEALTHY SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cut yellow squash and zucchini into thin, ¼-inch slices.
• Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
• Spray a 9-inch square baking dish with non-stick cooking spray.
• Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
• Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
• In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
• Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
• Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
• Serve immediately with fresh parsley and enjoy!

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• Heat oven to 350ºF.
• Combine all ingredients except cracker crumbs in 2-qt. casserole dish.
• Top with crumbs.
• Bake 30 min. or until heated through.

SUMMER SQUASH CASSEROLE

Steps:

• Peel and de-seed squash.
• Cut into large cubes and boil until tender.
• Mash thoroughly and add butter, egg, onion, salt, pepper and crackers.
• Place in buttered casserole dish.
• Sprinkle grated cheese on top.
• Bake at 350 degrees until bubbles appear on edge, about 25 minutes.

SUMMER SQUASH SIDE DISH CASSEROLE

Steps:

• Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

SUMMER SQUASH, ZUCCHINI, AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Lightly coat a 9 x 13 inch baking dish with cooking spray.
• In a large skillet over medium heat, melt 2 tablespoons butter. Add the onion and cook for 5 minutes, until translucent. Add the garlic and cook until fragrant, about 30 seconds.
• Add the diced zucchini, squash, and corn to the skillet and cook for 5 minutes, stirring frequently.
• Remove the skillet from the heat and stir in the sour cream, cheddar cheese, salt, and pepper. Pour the mixture into the prepared baking dish.
• In a medium bowl, stir together the herbed stuffing mix, parmesan cheese, and 2 tablespoons melted butter. Sprinkle evenly over the casserole.
• Bake for 40 to 45 minutes, until the casserole is hot and bubbly. Let stand 10 minutes before serving.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
• Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.
• Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.
• Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.
• Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.

HEALTHY SQUASH CASSEROLE

Steps:

• Wash the yellow squash, trim off the top and cut it into equally thin slices.
• Place the sliced yellow squash in a pot and pour the vegetable stock into it.
• Place the pot on medium heat and bring it to a boil.
• Cover the pot and let it cook for 5 minutes or until the yellow squash is tender.
• Drain the cooked squash slices and set them aside. Discard the liquid.
• In a high-speed blender jug, add soaked cashews, water, red bell pepper, nutritional yeast, onion powder, garlic powder, cayenne pepper, and salt.
• Blend until you get a smooth consistency sauce. You can add more water if the sauce is too thick.
• Grease a casserole pan with coconut oil.
• Layer cooked yellow squash slices in the bottom of the casserole pan. Pour vegan cheese sauce on top.
• Cover with breadcrumbs and add a vegan button on top.
• Place the casserole pan in a preheated oven at 400-degree f for 15 minutes or until you get a golden-brown top.