Creamy Summer Squash Casserole Recipes

SUMMER SQUASH SIDE DISH CASSEROLE

Steps:

• Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

CREAMY SQUASH CASSEROLE

Steps:

• 1. Gather and prep ingredients. (Prep time is approximate.)
• 2. Place chopped squash and onions in a microwave safe casserole dish; cover with lid. Microwave for 5 minutes on high power; stir; microwave on high for additional 5 minutes.
• 3. Drain squash in mesh strainer placed over a bowl. Set aside. Preheat oven to 350 degrees F.
• 4. In the still hot casserole dish, place one tablespoon butter; swirl to melt and coat sides of dish.
• 5. In prepared dish, mix together 1 can condensed cream of onion soup, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/8 teaspoon pepper, 1/4 teaspoon salt and 1/4 teaspoon seasoned salt.
• 6. Mix in 1 1/4 cup shredded cheddar cheese and one cup crushed ritz crackers.
• 7. Add well drained squash and onion mixture; stir until well combined.
• 8. Smooth the mixture down; cover with remaining cheese.
• 9. Melt 2 tablespoons butter; pour over remaining 1 cup crushed crackers, mix well until crumbs are evenly coated.
• 10. Scatter crumbs evenly over casserole. Bake, uncovered, on middle rack of preheated 350 degree F oven for one hour, turning dish after first half hour.
• 11. Let cool for 5 to 10 minutes before serving. Cover and refrigerate leftovers.

SQUASH CASSEROLE WITH CREAM OF CHICKEN SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
• Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
• Bake for 30 minutes, until golden brown and bubbly.

CREAMY SUMMER SQUASH CASSEROLE

Steps:

• Melt 4 T. butter in heated skillet.
• Wash squash, slice into medallions, and sauté lightly in butter.
• Combine next three ingredients in large bowl, stir in squash, and place in greased baking dish.
• Melt remaining butter and sauté two handfuls of breadcrumbs until butter is absorbed; sprinkle over squash mixture and top with cheese.
• Bake at 375 degrees for 25 min, or until crisp and bubbling.

SUMMER SQUASH MUSHROOM CASSEROLE

Steps:

• In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

SUMMER SQUASH CASSEROLE

Steps:

• In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
• In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
• Fold in the zucchini mixture; set aside.
• In a smaller bowl, toss the stiffing mix and melted butter.
• Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
• Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
• Bake, uncovered, at 350° for 25-30 minutes or until heated through.

CREAMY YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.