Light Yellow Squash Casserole Food

THE BEST YELLOW SQUASH CASSEROLE

Steps:

• Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
• Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
• Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
• Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown. Put them on a small plate lined with paper towels to drain.
• Now drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
• Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

SOUTHERN YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees. Grease a small, square casserole dish.
• Boil squash and onion in a large pot 15 to 20 minutes until tender.
• Pour the squash and onion into a colander and drain. Press firmly against the mixture until all excess moisture is drained.
• In a medium mixing bowl combine drained squash and onion mixture and stir in butter (while still warm) allowing the butter to melt. Fold in sour cream, garlic salt, black pepper, and 1/4 cup of cheddar cheese (note: reserve the remaining half cup for the topping). Check mixture to see if levels of salt and pepper suit your taste and adjust accordingly.
• Add contents of bowl into the greased casserole dish. Layer with remaining 1/2 cup of cheddar cheese, and top with 3/4 cup saltine or Ritz crackers. Gently sprinkle paprika over top for color.
• Bake 25-30 minutes until topping is lightly golden-brown.

YELLOW SQUASH CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Slice the summer squash and place it in a medium saucepan (no need to peel or remove the seeds). Cover the squash with water and add 1 teaspoon of salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, about 10 to 15 minutes.
• Meanwhile, peel and finely dice the onion.
• Drain the squash thoroughly; return it to the saucepan, and mash it. Taste the squash and add salt and pepper, as desired.
• In a bowl, whisk the egg and sugar lightly. Add the mayonnaise, chopped onion, 1/2 cup of the cheddar cheese, and 2 tablespoons of the melted butter. Stir to blend thoroughly.
• Stir the mashed squash into the egg and mayonnaise mixture.
• Butter a 1-quart casserole or baking dish. Spoon the mixture into the prepared casserole.
• Top the casserole with the remaining 1/4 cup of shredded cheese.
• Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole.
• Bake for 40 to 45 minutes, or until bubbly and lightly browned. Serve squash casserole hot.

ADDICTIVE YELLOW SQUASH CASSEROLE

Steps:

• Boil sliced and peeled yellow squash and l onion until tender.
• Drain all liquid.
• Add 2 oz. of butter and 1 egg.
• Crumble saltine crackers into mixture.
• Season with salt and pepper.
• Add 6 to 8 0z. of Cheez-Whiz (To taste).
• Mix together and put into casserole dish.
• Bake @ 350 degrees for 30 minutes.
• Just before finished baking, crumble Fritos on top. Add grated cheese if you like.

LIGHT YELLOW SQUASH CASSEROLE

Steps:

• Boil squash, carrots and onions in salted water until soft.
• Drain well.
• Mash with potatoe masher or blend in food processor.
• Stir squash mixture and next 3 ingredients together and place in a 2 qt casserole dish.
• In Seperate bowl combine ritz crackers and margarine and spread over the top of casserole.
• Bake at 350 until golden brown. ( About 35 minutes).

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a medium baking dish.
• Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
• Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
• Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

MAKEOVER SUMMER SQUASH CASSEROLE

Steps:

• Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and set aside. , In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add garlic; saute 1 minute longer. Add squash; stir gently to combine. Transfer to a 13x9-in. baking dish coated with cooking spray. , In a large bowl, combine the flour, eggs, egg whites, milk, cheese, salt and pepper. Pour over squash mixture. Bake, uncovered, at 350° for 40 minutes. , Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole; bake 5 minutes longer or until crumbs are golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

LOW CARB YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
• Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
• Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

BAKED YELLOW SQUASH CASSEROLE

Steps:

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

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Butter a medium baking dish.
• Slice the squash lengthwise into quarters, then cut into 1/2 inch thick wedges.
• Place the squash and carrots in a saucepan, barely cover with water and salt well.
• Bring to a boil, reduce heat to medium and cover.
• Cook about 20 minutes, until the vegetables are very soft.
• Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat.
• Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes.
• Add the garlic and cook an additional minute.
• Scrape the mixture into a mixing bowl.
• Wipe out the skillet, return to medium-low heat, and add to it the remaining tablespoon butter.
• Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
• Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl.
• Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce.
• Salt and pepper generously to taste.
• Stir in the eggs and spoon the mixture into the prepared baking dish.
• Scatter the toasted cracker crumbs over the top.
• Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center.
• Serve hot.

MOM'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
• In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
• Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.

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.

YELLOW SQUASH CASSEROLE

Steps:

• In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.

SUMMERTIME YELLOW SQUASH CASSEROLE

Steps:

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

CREAMY YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.