Cheesy Squash And Zucchini Casserole Recipes

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CHEESY SQUASH AND ZUCCHINI CASSEROLE



Cheesy Squash and Zucchini Casserole image

Makes 6 to 8 servings

Number Of Ingredients 13

6 cups chicken broth
5 cups (¼-inch-thick) sliced yellow squash (about 1½ pounds)
5 cups (¼-inch-thick) sliced zucchini (about 1½ pounds)
1½ cups chopped yellow onion
2 cups shredded sharp Cheddar cheese, divided
1 small red bell pepper, seeded and diced
1 large egg, lightly beaten
1 (10.5-ounce) can cream of mushroom soup
½ cup sour cream
2 tablespoons unsalted butter, melted
2 teaspoons kosher salt
½ teaspoon ground black pepper
1½ cups crushed buttery round crackers

Steps:

  • Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
  • In a large Dutch oven, bring broth, squash, zucchini, and onion to a boil over medium-high heat. Reduce heat, and simmer until squash is tender, about 7 minutes. Drain well.
  • In a large bowl, stir together 1½ cups cheese, bell pepper, egg, soup, sour cream, melted butter, salt, and pepper. Gently stir in cooked vegetables until well combined. Spoon half of squash mixture into prepared pan. Sprinkle with half of crushed crackers. Top with remaining squash mixture, remaining crackers, and remaining ½ cup cheese.
  • Bake until hot and bubbly and cheese is melted, about 25 minutes. Let stand for 10 minutes before serving.

CHEESY SQUASH CASSEROLE



Cheesy Squash Casserole image

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

2 tablespoons butter, divided
2 cups thinly sliced zucchini
2 cups thinly sliced yellow squash
1 (8 ounce) package baby bella mushrooms, sliced
1 small white onion, thinly sliced
2 cloves garlic, minced, or more to taste
1 (5 ounce) package baby spinach leaves
2 cups crushed buttery round crackers (such as Ritz®)
½ cup butter, melted
2 plum tomatoes, seeded and thinly sliced
1 (4 ounce) jar diced pimento peppers, drained
½ cup mayonnaise
¼ cup sliced green onion
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese

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

CHEESY SQUASH AND ZUCCHINI CASSEROLE



Cheesy Squash and Zucchini Casserole image

This cheesy dish is a favorite of our Thanksgiving dinner.

Provided by HALR9000

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 8

Number Of Ingredients 11

1 pound yellow squash, sliced
1 pound zucchini, sliced
½ onion, diced
1 cup shredded Cheddar cheese
½ cup biscuit baking mix (such as Bisquick®)
½ cup butter
2 eggs
1 tablespoon white sugar
1 teaspoon salt
10 saltine crackers, or as needed, crushed
¼ cup bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
  • Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
  • Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Nutrition Facts : Calories 277.7 calories, Carbohydrate 16.4 g, Cholesterol 95.1 mg, Fat 20.5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 11.8 g, Sodium 663.4 mg, Sugar 3.4 g

CHEESY ZUCCHINI & SQUASH CASSEROLE



Cheesy Zucchini & Squash Casserole image

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

8 medium zucchini
8 medium summer squash
1 Spanish onion
3 large tomatoes
16 ounces parmesan cheese
1 cup butter

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

CHEESY ZUCCHINI CASSEROLE I



Cheesy Zucchini Casserole I image

This is a good, cheesy, vegetable side dish ...very easy to prepare.

Provided by DC1

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h20m

Yield 4

Number Of Ingredients 7

4 slices bread, cubed
¼ cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
  • Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g

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