MARY'S POSH YELLOW SQUASH
This is my Mother-in-law's favorite recipe for yellow squash casserole. It has been served at her table for years and is a favorite!
Provided by Bev I Am
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Butter casserole dish.
- Cook squash until just tender.
- Drain well.
- Beat eggs.
- Add all ingredients to eggs.
- Pour into buttered baking dish.
- Dot with butter.
- Bake for 30 minutes at 350*.
YELLOW SQUASH CASSEROLE
Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
Provided by ROSECART
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g
POSH YELLOW SQUASH
I clipped this recipe from The Charlotte Observer in 1996. From that time until now, this remains my ultimate crowd-pleaser squash casserole recipe.
Provided by Fauve
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayonnaise, onion, salt, cheese, eggs and pepper.
- Add squash to mixture and stir gently.
- Pour into a greased 1 1/2 quart casserole dish.
- Mix bread crumbs and melted butter; sprinkle over casserole.
- Bake at 350 degrees for 30 minutes or until nicely browned and set.
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
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.
POSH YELLOW SQUASH CASSEROLE
This is such an easy recipe to make and everyone loves it. I found the recipe originally in the 'Pon Top Edisto cookbook. I have never tried this recipe with bell peppers added. That is up to the individual. I have received more compliments when I use half cheddar and half parmesan cheese together. You can't go wrong either way.
Provided by Phiszel
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Slice squash, chop onion and bell pepper.
- Steam together in sauce pan until tender.
- Drain thoroughly.
- Beat eggs in a large bowl and add cooked squash, onion, bell pepper, mayonnaise, and cheese.
- Pour into a greased casserole dish and top with buttered cracker crumbs.
- Bake at 350 degrees for 30 minutes.
- Sometimes I mix half parmesan and half cheddar cheese.
Nutrition Facts : Calories 273.9, Fat 21.2, SaturatedFat 6.5, Cholesterol 100.5, Sodium 429.6, Carbohydrate 14.2, Fiber 1.4, Sugar 5, Protein 8.5
SAVORY YELLOW SQUASH CASSEROLE
I alternate this recipe with Sweet Potato Casserole at Thanksgiving and Christmas. My guests and family love it. This recipe was taken from the The American Country Inn and Bed & Breakfast Cookbook. Enjoy!
Provided by DailyInspiration
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the squash, sugar, mayonnaise, cheese, 1/2 cup of the cracker crumbs, onion and egg. Place into a 1 1/2 quart casserole dish and top with cracker crumbs,melted buter and pecans (I place the cracker crumbs and pecans in a plastic bag and then add the melted butter- mix well.).
- Bake in a 350 degree oven for 40 minutes. 4-6.
Nutrition Facts : Calories 562.3, Fat 37.7, SaturatedFat 13.1, Cholesterol 99.5, Sodium 426.1, Carbohydrate 48.7, Fiber 3, Sugar 17.5, Protein 10.4
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