EASY SQUASH CASSEROLE
Nothing beats a classic squash casserole.
Provided by Southern Living Editors
Categories Casserole
Time P2DT2h
Number Of Ingredients 9
Steps:
- Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
- Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
- Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
- Bake at 350°F for 30 to 35 minutes or until set.
SOUTHERN SQUASH CASSEROLE
A classic Southern Squash Casserole is the perfect way to enjoy the bounty from your summer garden! The cheesy filling is topped with a buttery crumb topping for the ultimate family-friendly side dish recipe!
Provided by Blair Lonergan
Categories Side Dish
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
- Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
- Stir the egg mixture into the squash mixture.
- Transfer the squash mixture into the prepared baking dish.
- In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
- Bake for 30-35 minutes, or until casserole is set and topping is golden brown.
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 249.1 kcal, Carbohydrate 14.5 g, Protein 10 g, Fat 18.1 g, SaturatedFat 8.5 g, Cholesterol 98.6 mg, Sodium 502.2 mg, Fiber 1.9 g, Sugar 5.2 g, UnsaturatedFat 8.4 g
SLAP YOUR MAMA IT'S SO DELICIOUS SOUTHERN SQUASH CASSEROLE
Looking at this casserole is a bit deceiving. The buttery crushed cracker topping is beautiful, but the real surprise is the yummy squash filling underneath. This squash casserole is cheesy and super creamy. Yellow squash is naturally a tad sweet. Mixed with the savory cheese and soup it's the perfect combination. Covering the...
Provided by Sherri Jackson
Categories Side Casseroles
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350.
- 2. Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
- 3. In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
- 4. Pour over squash.
- 5. Stir until well mixed.
- 6. Then pour into a casserole dish for baking.
- 7. Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
- 8. Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
- 9. Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
- 10. Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
- 11. Then uncover and bake an additional 20 minutes until golden brown on top.
- 12. ***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.
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