Squash Casserole I Food

BEST EVER SQUASH CASSEROLE

Best Ever Squash Casserole image

This is the best squash casserole recipe I've ever made. The corn bread flavor in it makes it just incredible. Its time consuming so I don't make it all that often but its worth doing at least once a month!

Provided by jovigirl

Categories Vegetable

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 1/2 cups zucchini (diced)
4 1/2 cups yellow squash (diced)
1 1/2 cups yellow onions (chopped)
1 (8 ounce) box Jiffy corn muffin mix (prepare as directed on box)
3/4 cup butter
8 ounces process American cheese (diced, use a store brand not Velveeta)
3 chicken bouillon cubes
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley (chopped)

Steps:

Prepare Jiffy Mix as directed, set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
Cook on medium low heat just until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir.
Add drained squash and diced cheese, stir.
Crumble corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
Cover casserole and place in a preheated oven at 350 degrees.
Bake for 50- 60 minutes.
Remove cover the last 20 minutes of baking time.

SQUASH CASSEROLE I

Squash Casserole I image

This casserole makes a rich, creamy vegetable side dish. Stuffing mix may be used in place of the bread crumbs if you prefer. It tastes even better the next day for leftovers.

Provided by Gayle A. Cox

Categories Side Dish Vegetables Squash Summer Squash

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds crookneck yellow squash, sliced
1 small onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
¼ cup butter, melted
1 ½ cups bread crumbs

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid.
Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

Nutrition Facts : Calories 251 calories, Carbohydrate 23.9 g, Cholesterol 30.8 mg, Fat 15.3 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 456.5 mg, Sugar 1.9 g

SQUASH CASSEROLE

Squash Casserole image

Make and share this Squash Casserole recipe from Food.com.

Provided by Kim Hardwick

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 quart cooked squash
1 medium onion
4 tablespoons margarine
1/2 lb grated cheese
2 -3 eggs
12 saltines, mashed

Steps:

Place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). Add squash after chopping into 1/2-inch circles. Add chopped onions to same pot. Add 1 1/2 tablespoons of margarine. Boil until completely cooked "really well".
Drain squash after done cooking.
Add squash and onions to casserole dish.
Add remaining margarine. Mix well until margarine is melted.
Add beaten eggs and mix well into squash.
Add 1/2 of the cheese into squash and mix well.
Add 1/3 of saltines into squash mix well.
Sprinkle on top the remaining cheese and saltines.
Bake at 350°F for 35-45 minutes until cheese melts completely.

SQUASH CASSEROLE

Squash Casserole image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 pounds yellow squash, sliced
1 small onion, chopped
1 small bell pepper, chopped
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon white pepper
1 1/2 pounds cheddar cheese
1 cup Italian bread crumbs

Steps:

Preheat oven to 350 degrees F.
Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.

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