SUMMER SQUASH CASSEROLE
Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
SLOW-COOKED SUMMER SQUASH
We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.
Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
SLOW-COOKER SQUASH CASSEROLE
Squash and French bread come together in this slow cooked casserole - a tasty side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h50m
Yield 10
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
- In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
- Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg
SLOW COOKER SQUASH STUFFING CASSEROLE
A nice change of pace from the usual stuffing casserole. Found through Simple & Delicous magazine...(sorry I did not clip out the submitter's name). A great way to cook a side dish in the summer without heating up the oven.
Provided by HokiesMom
Categories Vegetable
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, soup and sour cream until blended.
- Add the vegetables and gently stir to coat.
- Combine the stuffing mix and butter; sprinkle half into a 5 quart slow cooker.
- Top with vegetable mixture and remaining stuffing.
- Cover and cook on LOW for 4-5 hours or until vegetables are tender.
Nutrition Facts : Calories 342.6, Fat 20.9, SaturatedFat 11.9, Cholesterol 46.5, Sodium 812.7, Carbohydrate 33.3, Fiber 2.5, Sugar 5.2, Protein 6.8
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