SQUASH CASSEROLE
Provided by Claire Robinson
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.
PARMESAN SQUASH CASSEROLE
Parmesan Squash Casserole is a perfect way to use up all that squash and zucchini from the garden. Seasoned with fresh herbs and cheeses, this is a delightful side dish to any meal.
Provided by Erica Walker
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste.Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set.Serve hot.
Nutrition Facts : Calories 99 kcal, Carbohydrate 5 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 204 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
YELLOW SQUASH CASSEROLE
This Southern Yellow Squash Recipe will soon become a family favorite! If you want to know how to cook yellow squash, try this simple 30 minute baked yellow squash recipe! The perfect way to use up garden fresh squash!
Provided by Janelle
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F
- In a deep 12 inch skillet, add squash, onion & water.
- Cook over medium heat just until pan is hot.
- Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
- Add half the crushed cracker rounds and half the cheese to squash and mix well.
- Add eggs, milk, butter, salt & pepper and mix well.
- Top mixture with remaining cracker crumbs and cheese.
- Dot top of casserole with butter.
- Bake for 25 minutes then devour!
Nutrition Facts : Calories 253 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 613 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SQUASH AND BROCCOLI CASSEROLE
Make and share this Squash and Broccoli Casserole recipe from Food.com.
Provided by NormCooks
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice squash in half, remove seeds, fill seed wells with chopped celery, onions, bell peppers, sprinkle with water and black pepper, then roast for about 45 minutes until squash is tender. For additional information see my Recipe #179443.
- Steam broccoli (fresh or frozen) on stovetop in a saucepan with steaming insert.
- While broccoli is cooking, remove skin from squash and puree in food processor. Discard skin. Place pureed squash in a 9x12" rectangular glass baking dish.
- Once broccoli is cooked, stir in with squash, chopped onions, chopped celery, and fresh ground black pepper.
- Slice 1 Roma tomato. Discard end slices. Place remaining slices across the top of squash mixture. Sprinkle with Mrs. Dash Seasoning Blend and pepper.
- For an extra boost, sprinkle some red pepper flakes across the top. Bake at 350°F for about 30 to 40 minutes.
Nutrition Facts : Calories 68.3, Fat 0.3, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 16.7, Fiber 3.3, Sugar 1.9, Protein 2.2
UNBELIEVABLE SQUASH CASSEROLE
A wonderful casserole, even for those who don't particularly care for squash!
Provided by MCOATES
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
- Transfer squash mixture to the prepared baking dish; top with stuffing mix.
- Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 15.7 g, Cholesterol 23.1 mg, Fat 12.2 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 6.1 g, Sodium 479.4 mg, Sugar 1.5 g
UNBELIEVABLY CHEESY SQUASH CASSEROLE
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
Steps:
- Mix all ingredients.
- Pour into buttered casserole dish.
- Bake at 350 degrees for 30 minutes or until set.
SUMMER SQUASH CASSEROLE WITH GREEN CHILES
This updated twist on the classic Southern-style favorite has the kick of fresh green chiles! Southwestern-inspired Summer Squash Casserole can be made ahead of time, leftovers reheat beautifully and it's freezer-friendly!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Vegetables
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside.
- Heat butter and oil over medium-high heat in a large sauté pan.
- Add the yellow squash and cook 4-5 minutes or until the squash begins to soften.
- Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
- Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
- Pour half the mayonnaise mixture over the bottom of the prepared dish.
- Transfer squash mixture to the prepared baking dish.
- Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
- Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
- Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.
Nutrition Facts : ServingSize 1, Calories 431 kcal, Carbohydrate 11 g, Protein 10 g, Fat 39 g, SaturatedFat 12 g, Cholesterol 112 mg, Sodium 522 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 26 g
SQUASH CASSEROLE
This Squash Casserole is a classic side dish recipe that's so easy to make! Creamy, cheesy, and loaded with yellow squash, this is the perfect side to serve with weeknight dinners or at your Thanksgiving table! A Southern favorite!
Provided by Shelly
Categories Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Lightly coat a 2- quart baking dish with nonstick spray. Set aside.
- In a large skillet over medium heat melt 2 tablespoons butter. Add the onions to the skillet and cook until they begin to soften, 3 to 4 minutes. Add the squash and cook until the squash is tender, stirring occasionally. Add in the minced garlic, 1 teaspoon salt, black pepper, cayenne, and thyme and cook for 2 more minutes. Remove from the heat and drain any liquid.
- In a large bowl whisk together the eggs, sour cream, cheddar cheese, 1/2 cup parmesan cheese until combined.
- Add the squash into the sour cream mixture and stir to combine. Mix in 1 cup of the crushed Ritz crackers.
- Pour the mixture into the prepared pan.
- Melt the remaining 2 tablespoons of butter in a large bowl. Stir the remaining Ritz crumbs and 2 tablespoons of Parmesan cheese into the melted butter to combine. Spread this on top of the squash mixture.
- Bake for 25-30 minutes until golden and bubbly. Serve warm.
Nutrition Facts : Calories 268 calories, Sugar 1.2 g, Sodium 899 mg, Fat 20.6 g, SaturatedFat 10.7 g, TransFat 0.3 g, Carbohydrate 12 g, Fiber 0.7 g, Protein 9.3 g, Cholesterol 66.2 mg
OLD-SCHOOL SQUASH CASSEROLE RECIPE
This classic casserole is a staple dish found at meat-and-three diners and church covered-dish suppers across the South.
Provided by Paige Grandjean
Categories Casserole
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
- Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
- Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
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- Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
- To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.
- Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved.
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- Transfer squash mixture to the prepared baking dish; top with 2 ounces of stuffing mix and the cheddar cheese.
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- Sprinkle the top of the squash mixture with the cracker crumbs and the remaining 1/4 cup Parmesan, then drizzle with the melted butter. Bake for 30 to 40 minutes or until bubbly and golden brown. Serve warm.
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- Preheat oven to 350 degrees F. Lightly grease a 8 or 9 inch square baking pan or casserole dish and set aside.
- Melt butter in a large skillet over medium high heat. Add in onions, garlic and thyme. Sauté for about a minute until onions is soft and translucent. Then add in squash, season with salt and pepper and cook stirring frequently until vegetable starts to soften and liquid released, about 8 to 10 minutes. Remove from heat and drain out any extra liquid.
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- Place squash, onion, and chicken broth into a stovetop pot. Add enough water to cover squash. Bring to a boil and continue to boil for 20 minutes or until squash is fork tender.
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