Perfect 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

PERFECT SQUASH CASSEROLE!

Perfect Squash Casserole! image

This is my go-to recipe for a quick and easy side dish. It bakes perfectly each time, and is a hit at local pot-lucks or when I serve it to company.

Provided by CarolinaCookingGal

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs squash
salt and pepper
1/2 cup margarine
1 small onion, chopped (optional)
1 cup sharp cheddar cheese
1 cup crushed Ritz cracker (I wait and crush mine during the recipe.)
1 egg (whisked)
1/2 cup milk
1 teaspoon seasoning salt (optional)

Steps:

This is the way that I make mine, so that I do not have several bowls and dishes to wash at the end of the recipe! I end up using only one pot, one collander, one measuring cup, one spoon and one baking dish.
Preheat your oven to 350 degrees.
Cover squash and chopped onion with water in a pot and boil over medium heat until the squash is tender.
Drain squash and onion in the collander, and return to the pot. (I use the same pot, removed from the heat!)
Place the butter into the squash and onion mixture and allow it to melt from the heat of the hot squash and onion.
To the pot, add the salt, pepper, cheese, seasoning salt and crush the cracker crumbs by hand into a measuring cup and then pour them into the pot. Measure the milk in the same measuring cup that held the cracker crumbs. Add the egg to the measuring cup, and using a spoon, stir gently. Add this to the pot.
Mix everything in the pot until incorporated, but not so much that you completely mush up the squash. The end result will be a little runny, but it will firm during cooking.
Place everything in to an ungreased casserole dish using the same spoon that you used to mix your egg mixture.
Bake at 350 degrees for 30 - 40 minutes. Let stand at least five minutes before serving.
Enjoy!

Nutrition Facts : Calories 308.8, Fat 25.5, SaturatedFat 8.4, Cholesterol 53.6, Sodium 406, Carbohydrate 12.8, Fiber 1.9, Sugar 4.3, Protein 9.1

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