CALICO SQUASH CASSEROLE
I love to try out different recipes for the squash I grow in my garden. It's fun to bring this beautiful casserole to potlucks because I know it'll go fast. Even the little ones like it. -Lucille Terry, Frankfort, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. , Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs. , Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.
Nutrition Facts : Calories 439 calories, Fat 34g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 1055mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
CALICO YELLOW & ZUCCHINI SQUASH CASSEROLE
Make and share this Calico Yellow & Zucchini Squash Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h36m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.
- Cover and cook until squash is tender, about 6 minutes.
- Drain well; set aside.
- Combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.
- Combine soup, water chestnuts, carrot, mayonnaise, sage, pepper, and remaining salt; fold into squash mixture.
- Spoon over crumbs.
- Sprinkle with cheese and the remaining crumb mixture.
- Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.
Nutrition Facts : Calories 290.6, Fat 21.9, SaturatedFat 11.7, Cholesterol 48.3, Sodium 867.5, Carbohydrate 18.3, Fiber 2.1, Sugar 4.2, Protein 6.5
CHEESY ZUCCHINI & SQUASH CASSEROLE
Everyone loves this recipe! Don't skimp on butter or parmesan cheese. I made this one time without frying squash first and didn't use butter, there wasn't any buttery juices which make this casserole. A crowd pleaser and worth the calories!
Provided by Mainely Debbie
Categories Vegetable
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Slice squash in 1/2 inch slices.
- Slice onion into thin slices and then each slice into 4.
- Slice tomatoes in half then each half in half and then in half again.
- Mix the squash together with the onion and fry on medium heat using 4 tablespoons butter for each batch; I do 4 batches, 1 at a time so you don't overload frying pan; make sure not to brown the squash, cook about 5 minutes each batch, add quarter of tomatoes and mix.
- Layer vegetable in a single layer in a large casserole dish that has been sprayed with Pam. Coat the top of vegetables with 4 oz. parmesan cheese, repeat layers ending with parmesan cheese.
- Cover and bake in a 350 oven for 2 hours or until squash is done.
Nutrition Facts : Calories 422.9, Fat 32.1, SaturatedFat 19.7, Cholesterol 88.7, Sodium 846.2, Carbohydrate 15.6, Fiber 4.3, Sugar 8.5, Protein 22
ZUCCHINI & YELLOW SQUASH CASSEROLE
Cheesy and Baked until golden brown, this is one of favorite side dishes. Low-Carb/Keto-Friendly with less than 3 net grams carbs per servind/8 servings per recipe. It makes a 9x13-inch baking dish, and leftovers are great. I've also frozen it before cooking and after cooking-it does well on both accounts. Nutrition...
Provided by Paula Todora
Categories Vegetables
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cook, stirring occasionally, until squash is softened, about 5-10 minutes. Transfer squash mixture to a large bowl.
- 3. Add 1 cup cheese, cream, milk and eggs to the bowl with the squash mixture and mix. Pour squash mixture into a 9x13-inch casserole dish sprayed with nonstick spray; top with remaining cheese.
- 4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.
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CALICO SQUASH CASSEROLE | 12 TOMATOES
From 12tomatoes.com
4.8/5 (6)Servings 8Cuisine AmericanCategory Side
- Combine squash, zucchini, onion, green onion, garlic, and water into a large saucepan. Add 1/2 teaspoon salt.
- In a medium bowl, Combine crumbs and butter. Spoon half of the mixture into a greased shallow 1-1/2-qt. baking dish.
- Mix together soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper, and remaining salt in a large bowl. Carefully fold in squash mixture and spoon over the butter/crumb mixture in the baking dish.
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