CHEESY SUMMER SQUASH CASSEROLE
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
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
CHEESY SQUASH CASSEROLE
Southern squash casserole is a family-friendly way to get kids to eat their veggies! This simple recipe calls for summer squash, Vidalia onion, butter, sour cream Parmesan and cheddar cheese. Top with crushed buttery crackers before baking.
Provided by Paula Deen
Categories cheesy potluck southern cooking thanksgiving
Time 15m
Yield 6-8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 °F. Grease a 2-quart casserole dish.
- Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste.
- Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
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
EASY CHEESY SQUASH CASSEROLE BAKE
This is one of those rare squash dishes that isn't mushy. The squash still has some toothsomeness to it. I had a bumper crop of squash and had to find ways to use it up that didn't involve squishy squash since the husband cannot stand overly soft textured food.
Provided by Julie Ann Keene
Categories Vegetables
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400
- 2. Combine all ingredients well in a large bowl. Spoon evenly into a greased 9x13 casserole dish.
- 3. Bake for 30 minutes or until top is browned.
EASY CREAMY SQUASH CASSEROLE
This cheese-enhanced squash casserole is quick and easy to prepare and will please all the members of your family. My husband considers himself a squash casserole connoisseur. He loves this one!
Provided by Sylvia Roland
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
- Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
- Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
- Bake in the preheated oven until crackers are lightly browned, about 20 minutes.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 19.4 g, Cholesterol 112.7 mg, Fat 37.4 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 20.9 g, Sodium 457.8 mg, Sugar 1.9 g
CHEESY SQUASH CASSEROLE
Great casserole dish! I add 1/4 cup more of parmesan on the top before the cracker crumbs. This is adapted from a Paula Deen recipe. Hope you enjoy!
Provided by Scoutie
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 2-quart casserole dish.
- Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
- Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
- Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
- Bake for 20 minutes or until the top is golden and bubbly.
CHEESY BUTTERNUT SQUASH CASSEROLE
Easy recipe that tastes great around Thanksgiving time....or year round if you don't mind frozen squash.
Provided by Samir and Anita
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut fresh squash into chunks.
- Put squash in boiling water. Add salt and pepper to water (add accordingly). Boil for 10-12 minutes.
- Preheat oven 350 degrees.
- In a large mixing bowl, add stuffing, onions, cream of mushroom, sour cream, jalepenos. In a small bowl, mix 1 bouillon cube with enough water that it dissolves well. Add bouillon mixture to the other ingredients. Finally, add the cheese by the handful. Make sure the mixture blends smoothly.
- Smash up the squash and drain most of the juices that are released from the squash. Add to other ingredients and mix.
- Pour mixture into a large pre-greased (spray with cooking spray) baking tray and spread evenly.
- Pour enough breadcrumbs to cover entire mixture.
- Put in oven for 25 minutes. All cheese should be melted.
- Enjoy!
Nutrition Facts : Calories 690.1, Fat 34.1, SaturatedFat 19.5, Cholesterol 75.1, Sodium 1393.3, Carbohydrate 78.1, Fiber 7, Sugar 11.4, Protein 21.8
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