EASY CHEESY SQUASH CASSEROLE RECIPE
This squash casserole is the delicious one you remember from your childhood. Remember? The only one that you would eat?
Provided by Loaves and Dishes
Categories Side
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350. Chop the onion, mince the garlic, grate and slice the squash, grate the cheese and crush the crackers.
- Prepare a 9x12 baking dish with non stick spray.
- On the stovetop over medium heat in a large skillet, heat the onion and cook till translucent then add the garlic and cook until fragrant - about 1 minute.
- Add the squash and salt. Stir well and Add the lid and allow the squash to steam in their own juices. Keep cooking the squash until you can tell that water has been released from the squash and the squash are soft. Remove the lid and continue cooking until the water evaporates from the pan. Then remove from the heat and let rest.
- In a large bowl, combine the soup, sour cream, cheese and eggs and stir well.
- Once the squash have cooled somel, mix them into the soup mixture and mix thoroughly.
- Spread the mixture into the baking dish.
- Bake the squash at 350 for 25 minutes
- In a medium sized bowl, mix the crushed crackers, parmesan, thyme and butter. After the squash has baked for 25 minutes, remove it from the oven and sprinkle the cracker crumb mixture on the top. Put back in the oven and bake for another 20 minutes.
Nutrition Facts : Calories 195 kcal, Carbohydrate 7 g, Protein 8 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 62 mg, Sodium 489 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY SQUASH CASSEROLE
A creamy and cheesy casserole with summer squash, zucchini, spinach, mushrooms and a buttery cracker crumb topping. It is so cheesy and yummy that you almost forget you're eating vegetables... Worked on my kids, anyway! They couldn't get enough.
Provided by Dawn P.
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
- Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
- Mix crackers with 1/2 cup melted butter in a medium bowl.
- Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
- Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
- Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.
Nutrition Facts : Calories 529.5 calories, Carbohydrate 32.7 g, Cholesterol 56.2 mg, Fat 40 g, Fiber 2.8 g, Protein 11.5 g, SaturatedFat 15.4 g, Sodium 897.2 mg, Sugar 4.8 g
CREAMY, CRUNCHY AND CHEESY SQUASH CASSEROLE
Growing up we had alot of squash in our garden. My sister and I came up with this when we were about 12 years old. We still make it the same way for our families today.
Provided by Tresa H.
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat soup and milk in sauce pan.
- Add Velveeta stir until melted.
- Add squash and onion to mixture and stir gently until mixed.
- Layer Doritos in casserole sprayed with cooking spray, just enough to cover bottom good.
- Pour enough squash mixture to cover chips.
- Sprinkle enough cheese to cover mixture.
- Repeat layers until all is used, ending with chips then cheese.
- Cover and bake in 350 degree oven for 25 minutes.
- Uncover and bake for 10 more minutes until top is lightly brown.
Nutrition Facts : Calories 371.9, Fat 18.6, SaturatedFat 3.5, Cholesterol 4.5, Sodium 692.5, Carbohydrate 44.9, Fiber 4.3, Sugar 5.9, Protein 7.8
CHEESY SQUASH CASSEROLE WITH RITZ
Cheesy squash casserole with crunchy top!! Full of flavor and is a wonderful side dish with any meal. A good Southern dish! I received this recipe from my Aunt Sally who was a great cook!!
Provided by Seasoned Cook
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove ends of squash and discard. Chop or cut squash into small fine pieces. Add salt to water and boil squash and onion until tender for approximately 15 minutes. Drain well.
- In a medium size bowl, mix cheese with squash mixture. Beat eggs and stir into milk. Add to squash mixture.
- Pour one-half of squash mixture into a 2 quart casserole baking dish. Sprinkle 1/2 cup of cracker crumbs over and pour 1/2 of melted butter. Pour remaining squash mixture and repeat with remaining crumbs and melted butter on top.
- Bake in a 350 degree oven for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 262.7, Fat 22.5, SaturatedFat 13.6, Cholesterol 127.9, Sodium 634.2, Carbohydrate 8.9, Fiber 2.3, Sugar 4.2, Protein 8.7
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