Corny Yellow Squash Casserole Recipes

YELLOW SQUASH CASSEROLE

Yellow Squash Casserole image

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

Ingredients

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

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

YELLOW SQUASH AND CORN CASSEROLE

Yellow Squash and Corn Casserole image

Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!

Provided by JULIAJOHNSON

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

2 eggs
1 (11 ounce) can cream-style corn
¼ cup grated Parmesan cheese
¼ cup vegetable oil
2 tablespoons white sugar
¼ teaspoon minced garlic
¼ teaspoon ground black pepper
¼ cup chopped onions
2 cups sliced yellow squash
½ cup biscuit baking mix

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g

YELLOW SQUASH-CORN CASSEROLE

Yellow Squash-Corn Casserole image

This is a delicious recipe I use all year round. My sister-in-law made it once during a holiday and I loved it. Use a pyrex pan otherwise it might stick to a metal pan.

Provided by Baker Flo

Categories Beginner Cook

Time 1h15m

Yield 1 13X9 in pan, 8-12 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 3/4 ounce) can creamed corn
1 (14 3/4 ounce) can yellow squash (do not drain)
2 eggs
1 cup sour cream
1 (8 1/2 ounce) box Jiffy corn muffin mix
1/2 cup butter (melted)

Steps:

Mix all ingredients together. No need to beat.
Pour mixture into a 13x9 inch baking pan( I prefer a pyrex dish as opposed to a metal pan).
Bake at 350 degrees for about 60 minutes or until firm.

Nutrition Facts : Calories 354.1, Fat 22.8, SaturatedFat 12.4, Cholesterol 96.6, Sodium 614.1, Carbohydrate 33.7, Fiber 3, Sugar 8.7, Protein 6.1

CORNY YELLOW SQUASH CASSEROLE

Corny Yellow Squash Casserole image

Squash and....cornbread of all things, combine to make this tasty side dish that's great with just about anything!

Provided by loof751

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 yellow squash, cooked and mashed (2 cups)
2 eggs, beaten
4 cornbread muffins, crumbled (2 1/2 cups)
1/2 cup milk
1 teaspoon onion powder
1/4 cup butter
1/2 teaspoon sage
1 (10 ounce) can cream of chicken soup
salt and pepper

Steps:

Mix cooked and mashed squash, crumbled cornbread, milk, onion powder, butter, sage and soup. Season with salt and pepper to taste.
Add beaten eggs and blend well.
Put in a greased 8x8 casserole dish. Bake at 325 degrees for 30 minutes.

Nutrition Facts : Calories 429.3, Fat 24.4, SaturatedFat 11.2, Cholesterol 159.4, Sodium 1093.1, Carbohydrate 41.6, Fiber 2.1, Sugar 5.4, Protein 12.8

YELLOW SQUASH & CORN CASSEROLE

Yellow Squash & Corn Casserole image

Make and share this Yellow Squash & Corn Casserole recipe from Food.com.

Provided by Pineapple

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 eggs
1 (11 ounce) can cream-style corn
1/4 cup grated parmesan cheese
1/4 cup vegetable oil
2 tablespoons white sugar
1/4 teaspoon minced garlic
1/4 teaspoon ground black pepper
1/4 cup chopped onion
2 cups sliced yellow squash
1/2 cup biscuit mix

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x9 inch baking pan.
Whisk eggs in a large bowl until smooth.
Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

YELLOW SQUASH AND CORN SAUTE

Yellow Squash and Corn Saute image

This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

Provided by AuntE

Categories Side Dish Vegetables Squash Summer Squash

Time 35m

Yield 8

Number Of Ingredients 6

Ingredients

2 ears corn, husked and cleaned
2 yellow squash, diced
½ cup water
2 tablespoons butter, or more to taste
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g

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