Amazing Squash Casserole Recipes

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

Ingredients

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

AMAZING SQUASH CASSEROLE

Amazing Squash Casserole image

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

Provided by HannahSve

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 small yellow squash
3 small zucchini
1 (7 ounce) box Jiffy cornbread mix, prepared
1/4 cup butter
1 (10 1/2 ounce) can herbed cream of chicken soup
2 eggs
1/2 cup cheese

Steps:

Cut squash and zucchini into small (1-2") cubes. Stew and drain.
Cook cornbread according to directions on box. Crumble cornbread.
Mix cooked squash and crumbled cornbread with butter, cream of chicken soup, and eggs.
Spread mixture into casserole dish.
Top with cheese. (At this point, the dish can be refrigerated or frozen until cooking time. Great for making ahead!).
Bake at 350 for 30 minutes.

Nutrition Facts : Calories 324.8, Fat 18.7, SaturatedFat 8.7, Cholesterol 101.5, Sodium 873, Carbohydrate 31.4, Fiber 3.5, Sugar 2.4, Protein 8.9

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