YELLOW SQUASH CASSEROLE
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
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
BEST EVER SQUASH CASSEROLE
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
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.
BEST SQUASH CASSEROLE EVER!!!
Make and share this Best squash casserole ever!!! recipe from Food.com.
Provided by Rach and Chris
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil squash, onion, and bell pepper until done.
- Drain squash, onion, and bell pepper leaving just enough water to absorb stuffing with seasoning.
- Add the rest of the ingredients.
- Bake at 350 degrees in a preheated oven until the cheese melts, and enjoy.
Nutrition Facts : Calories 460.5, Fat 31, SaturatedFat 18.9, Cholesterol 74.6, Sodium 858.4, Carbohydrate 40.1, Fiber 3.2, Sugar 7.2, Protein 7.5
BEST-EVER SQUASH CASSEROLE
I stumbled across this tasty casserole when substituting ingredients for a recipe that I had. You can't go wrong...with or without the carrots. Use yellow or Zucchini squash. But don't substitute the Lipton Cup of Soup. That's the secret ingredient.
Provided by Janie from TX
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place first 5 ingredients in a sauce pan with just enough water to cover veggies and boil until squash is tender (about 10 minutes).
- Drain, saving about 1/2 cup of broth.
- Put cooked veggies in a mixing bowl and run on medium speed.
- Add broth, butter and cheese.
- Mix sugar and cup of soup mix with dressing and add to veggie mixture while mixer is still running
- Mix for about a minute.
- Place mixture into a large casserole dish or a 9' x 13' pan and bake until golden brown (25-35 minutes).
Nutrition Facts : Calories 186.1, Fat 14, SaturatedFat 8.8, Cholesterol 38.1, Sodium 420.1, Carbohydrate 9.5, Fiber 1.2, Sugar 4.1, Protein 6.7
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- Heat canola oil in a large skillet over medium high heat. Add in squash and onion and season with salt. Cooking, stirring frequently until squash just starts to soften and liquids have been released, about 7 to 10 minutes. Drain well.
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