SQUASH CORNBREAD CASSEROLE
Easy delicious side dish!
Provided by The Southern Lady Cooks
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Sauté yellow squash, onion and minced garlic over medium heat until tender.
- In a separate bowl, combine stuffing mix, soup, sour cream and green chilies. Fold in squash mixture, top with cheese.
- Pour into a 2 quart greased pan and cook on 350 for 20-25 minutes.
SQUASH AND CORNBREAD CASSEROLE
Yellow summer squash combine with convenient cornbread mix, sour cream, and onion for a side-dish casserole to accompany your weeknight dinners.
Provided by Lana Stuart
Categories Side Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Generously grease an 8x8 square baking dish.
- In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
- Add the remaining ingredients except butter. Stir gently to combine.
- Pour into prepared dish. Dot the top with butter.
- Bake 1 hour or until golden brown.
- Remove from the oven and cool slightly.
Nutrition Facts : ServingSize 1, Calories 227 kcal, Carbohydrate 25 g, Protein 4 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 449 mg, Fiber 3 g, Sugar 8 g, TransFat 1 g
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 YELLOW SQUASH CASSEROLE
Rich, creamy, cheesy, easy slow cooker squash casserole recipe, homemade with simple ingredients. Full of slices of yellow squash, sour cream, cheddar cheese, mushroom soup, herb stuffing and a delicious crunchy Ritz topping.
Provided by Abeer Rizvi
Categories Side Dish
Time 2h10m
Number Of Ingredients 17
Steps:
- In large heat-safe bowl, add squash, onion, water and heat in microwave until partially tender (about 5 minutes). The squash should still be holding its round shape.
- Drain well to remove all the excess liquid.
- In a medium-size mixing bowl, add sour cream, butter, cream of mushroom soup, salt, pepper, garlic powder, onion powder, Italian seasoning (optional), breadcrumbs, cheddar cheese and mix until combined.
- Fold in the drained squash and onions. Don't over-mix.
- Transfer this mixture to a greased crockpot (6 quart or larger) gently and spread it evenly.
- In another mixing bowl, make topping by mixing together breadcrumbs, Ritz crackers, cheddar cheese, butter.
- Sprinkle this topping on top of the squash mixture.
- Cover and cook on Low heat for 2-3 hours or until squash is tender.
- Optional step: Remove lid and broil in oven for 5 minutes or until topping is crispy and golden brown.
- Remove from oven and garnish with roughly chopped fresh parsley if you like. Enjoy!
Nutrition Facts : Calories 292 kcal, Carbohydrate 25 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 608 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CORNBREAD SQUASH CASSEROLE
This is a lovely variation of squash casserole that I have served at gatherings many a time. Always seem to get requests for the recipe when I serve it. One time I threw a 1/4 cup of leftover pumpkin puree into the squash mix and that added a pretty awesome dimension also. Hope you enjoy.
Provided by StarFire22
Categories < 60 Mins
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
- Drain excess liquid off into a large pan and reduce it over low heat.
- Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
- Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
- Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
- Spread into a 9 x 13 casserole dish.
- Toss crackers with melted butter until well coated and spread across top of casserole.
- Place in oven and bake 40 minutes or until done.
DOUBLE SQUASH CASSEROLE (CROCK-POT)
This is a delicious way to cook zucchini and yellow squash without heating up your kitchen! I like to use the combination of both types of squash, but you can use either one by itself if that's what you have on hand. Note: My crockpot runs hot and cooks this recipe in 4 hours on low. Your mileage may vary. :-)
Provided by DesertRose15
Categories Vegetable
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash into 1/2-inch pieces and place in bottom of crockpot.
- Sprinkle with seasonings and gently toss.
- Dot with butter; sprinkle with bread crumbs and cheese.
- Cover and cook on low for 4-6 hours or until tender.
Nutrition Facts : Calories 146.3, Fat 9.2, SaturatedFat 5.5, Cholesterol 22.5, Sodium 158.2, Carbohydrate 13.6, Fiber 3.7, Sugar 2.4, Protein 4.4
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