BETTER SQUASH CASSEROLE (NO BREAD CRUMBS, CRACKERS OR STUFFING!)
This has been a staple side dish at every holiday meal for my whole life and I could not believe that it had not been reproduced on Recipezaar! I usually take the leftovers home and eat it by the bowl! NOTE This is a recipe that I do by taste so do not feel confined by these measurements i.e. add more squash for leftovers, if you want it cheesier add more cheese, you can't go wrong. Also, I use 1 bag of Pre-Shredded Mexican Cheese Mix, but any mild cheese (Mild Cheddar, Jack, American) should work.
Provided by MommyMakes
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat Oven to 350°F.
- Chop yellow squash and onion into small, uniform pieces.
- Add the squash and onion to a medium sized pot and cook in the butter over medium heat until soft and mushy.
- Season cooked mixture to taste.
- Beat the egg with a fork and add it to the squash mixture.
- Add one cup of shredded cheese to the mixture and stir until melted and mixed.
- Pour mixture into casserole dish and top with remaining cheese.
- Bake for 30 min or until cheese lightly browned.
Nutrition Facts : Calories 367.7, Fat 27.5, SaturatedFat 16.6, Cholesterol 113.2, Sodium 689.5, Carbohydrate 16.5, Fiber 3.4, Sugar 8.6, Protein 16.7
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
SOUTHERN SQUASH CASSEROLE
A classic Southern Squash Casserole is the perfect way to enjoy the bounty from your summer garden! The cheesy filling is topped with a buttery crumb topping for the ultimate family-friendly side dish recipe!
Provided by Blair Lonergan
Categories Side Dish
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
- Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
- Stir the egg mixture into the squash mixture.
- Transfer the squash mixture into the prepared baking dish.
- In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
- Bake for 30-35 minutes, or until casserole is set and topping is golden brown.
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 249.1 kcal, Carbohydrate 14.5 g, Protein 10 g, Fat 18.1 g, SaturatedFat 8.5 g, Cholesterol 98.6 mg, Sodium 502.2 mg, Fiber 1.9 g, Sugar 5.2 g, UnsaturatedFat 8.4 g
THIS CAN'T BE SQUASH CASSEROLE
My family loves this recipe. If freezing, bake first.
Provided by arthur j
Categories Side Dish Vegetables Squash Summer Squash
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Bring a large pot of salted water to a boil; cook squash in the boiling water until very tender, 10 to 15 minutes. Drain and transfer squash to a large bowl; mash until evenly smooth.
- Heat butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes. Mix onion, cream of mushroom soup, Cheddar cheese, bread crumbs, milk, mayonnaise, sugar, eggs, salt, and pepper into mashed squash. Spread mixture evenly into the prepared casserole dish.
- Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 16.7 g, Cholesterol 55.6 mg, Fat 17.7 g, Fiber 3.5 g, Protein 7.2 g, SaturatedFat 6.5 g, Sodium 497.7 mg, Sugar 2.4 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.
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
SQUASH CASSEROLE I
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
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
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