Squash Cheese Casserole Food

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YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 10

Number Of Ingredients 10

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

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.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g

CHEESY SQUASH CASSEROLE



Cheesy Squash Casserole image

Great casserole dish! I add 1/4 cup more of parmesan on the top before the cracker crumbs. This is adapted from a Paula Deen recipe. Hope you enjoy!

Provided by Scoutie

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
6 medium summer squash, thinly sliced
1 large vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated fresh parmesan cheese
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
salt & freshly ground black pepper
1 sleeve cracker, crushed medium to fine (recommended Ritz)

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 2-quart casserole dish.
  • Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
  • Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
  • Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
  • Bake for 20 minutes or until the top is golden and bubbly.

CHEESY SUMMER SQUASH CASSEROLE



Cheesy Summer Squash Casserole image

Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 10

2 small yellow summer squash, sliced
1/4 cup chopped onion
1/2 teaspoon salt, divided
1 large egg
1/4 cup mayonnaise
2 teaspoons sugar
Pepper to taste
1/4 cup shredded cheddar cheese
2 tablespoons crushed cornflakes
1-1/2 teaspoons butter, melted

Steps:

  • In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

CHEESY SQUASH CASSEROLE



Cheesy Squash Casserole image

Southern squash casserole is a family-friendly way to get kids to eat their veggies! This simple recipe calls for summer squash, Vidalia onion, butter, sour cream Parmesan and cheddar cheese. Top with crushed buttery crackers before baking.

Provided by Paula Deen

Categories     cheesy     potluck     southern cooking     thanksgiving

Time 15m

Yield 6-8

Number Of Ingredients 8

1 tablespoon vegetable oil
6 medium thinly sliced yellow squash
1 large thinly sliced Vidalia onion
1 tablespoon butter
1/2 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1 sleeve crushed medium to fine buttery crackers

Steps:

  • Preheat the oven to 350 °F. Grease a 2-quart casserole dish.
  • Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste.
  • Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

UNBELIEVABLY CHEESY SQUASH CASSEROLE



Unbelievably Cheesy Squash Casserole image

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

Provided by Berni in NE Georgia

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups squash, cooked, drained & mashed
2 cups extra-sharp cheddar cheese
2 cups fine cracker crumbs (or bread crumbs)
1 medium onion, chopped
1/2 cup margarine
1 can cream of mushroom soup, shop (undiluted)

Steps:

  • Mix all ingredients.
  • Pour into buttered casserole dish.
  • Bake at 350 degrees for 30 minutes or until set.

WINTER SQUASH CHEESE CASSEROLE



Winter Squash Cheese Casserole image

I love serving a hot casserole straight from the oven in the winter. It warms up my kitchen and my family loves it!-Alberta Goodrich, Portland, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

2 pounds winter squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon butter
1/2 cup chopped onion
2 cups shredded cheddar cheese, divided
2 large eggs
3/4 cup whole milk
Salt and pepper to taste
1/2 cup soft bread crumbs
Ground nutmeg to taste

Steps:

  • In a saucepan, cook squash in enough water to cover until tender. Drain. in a skillet, melt butter over medium-high heat. Saute onion until tender. Place squash in a greased 2-qt. casserole. Top with the onion and half the cheese. Beat the eggs, milk and seasonings together. Pour over the squash. Top with remaining cheese; sprinkle with bread crumbs and nutmeg. Bake at 325° for 30 minutes or until set and lightly browned. Serve immediately.

Nutrition Facts :

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