Savory Yellow Squash Casserole Food

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.

FABULOUS YELLOW SQUASH CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Lightly grease or spray a 2-quart casserole dish or 9x13-inch baking pan with non-stick cooking spray.
• Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.
• In a medium mixing bowl, combine the sour cream, eggs, fresh thyme, salt, and pepper. Fold in grated cheese then pour over the sliced yellow squash. Mix to combine.
• Transfer the squash and cheese mixture into the prepared baking dish.
• In a small bowl, combine panko breadcrumbs with the melted butter and garlic salt, plus parmesan and fresh parsley if desired. Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack in your preheated oven.
• Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown in color. You can also broil on low for the last few minutes to finish browning the panko topping.
• Remove from the oven and serve immediately.

YELLOW SQUASH CASSEROLE

Steps:

• 1. Saute chopped onion in 4 tablespoons of butter in a 10 inch covered skillet. Cook until onions are transparent.
• 2. Add yellow squash which has been washed, ends removed, and sliced into 1/4 inch slices. Squash simmering will make its own water, so place the squash in on top of the onions and with the fire low, begin steaming the squash slowly in the covered skillet. Stir frequently.
• 3. When the squash begins to make its own juice, add a light sprinkle of salt and pepper and then the diced water chestnuts.
• 4. Continue to stew squash until squash is tender and the water is mostly cooked out.
• 5. When the squash is falling apart, drain well in a colander.
• 6. Pour into a large mixing bowl. Add the soup and the sour cream.
• 7. Taste for salt and pepper.
• 8. Pour squash mixture into a 9X13 baking dish that has been sprayed with cooking spray.
• 9. Cover with foil. Bake at 350 degrees for 30 minutes or until hot and bubbly.
• 10. Remove foil. Top with cheddar cheese.
• 11. Then top the casserole with a can of French fried onions. Return to oven until onions are lightly browned (about 10 minutes).

SAVORY YELLOW SQUASH CASSEROLE

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.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350.
• Saute onion in bacon grease until clear. (You can use marg. instead but bacon grease gives a good flavor)
• Layer squash, salt and pepper and mix with onions.
• Cover, cook on low to medium-low until squash are almost tender.
• Mix in cheese and 1/2 tube of cracker crumbs.
• Mix well, place in 2 quart casserole dish.
• Melt butter.
• Mix remaining crackers with melted butter.
• Top casserole with crackers.
• Cook, uncovered for 30 minutes or until brown and bubbly.

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.

SOUTHERN BAKED YELLOW SQUASH

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
• Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

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.

YELLOW SQUASH CASSEROLE

Steps:

• Melt margarine and pour over stuffing mix.
• Combine vegetables with soup and sour cream.
• Add 1 cup of stuffing mix and 1/2 of the cheese.
• Top with remaining stuffing.
• Bake at 350 degrees for 45 minutes.

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.