POSH YELLOW SQUASH
I clipped this recipe from The Charlotte Observer in 1996. From that time until now, this remains my ultimate crowd-pleaser squash casserole recipe.
Provided by Fauve
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayonnaise, onion, salt, cheese, eggs and pepper.
- Add squash to mixture and stir gently.
- Pour into a greased 1 1/2 quart casserole dish.
- Mix bread crumbs and melted butter; sprinkle over casserole.
- Bake at 350 degrees for 30 minutes or until nicely browned and set.
MARY'S POSH YELLOW SQUASH
This is my Mother-in-law's favorite recipe for yellow squash casserole. It has been served at her table for years and is a favorite!
Provided by Bev I Am
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Butter casserole dish.
- Cook squash until just tender.
- Drain well.
- Beat eggs.
- Add all ingredients to eggs.
- Pour into buttered baking dish.
- Dot with butter.
- Bake for 30 minutes at 350*.
POSH YELLOW SQUASH CASSEROLE
This is such an easy recipe to make and everyone loves it. I found the recipe originally in the 'Pon Top Edisto cookbook. I have never tried this recipe with bell peppers added. That is up to the individual. I have received more compliments when I use half cheddar and half parmesan cheese together. You can't go wrong either way.
Provided by Phiszel
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Slice squash, chop onion and bell pepper.
- Steam together in sauce pan until tender.
- Drain thoroughly.
- Beat eggs in a large bowl and add cooked squash, onion, bell pepper, mayonnaise, and cheese.
- Pour into a greased casserole dish and top with buttered cracker crumbs.
- Bake at 350 degrees for 30 minutes.
- Sometimes I mix half parmesan and half cheddar cheese.
Nutrition Facts : Calories 273.9, Fat 21.2, SaturatedFat 6.5, Cholesterol 100.5, Sodium 429.6, Carbohydrate 14.2, Fiber 1.4, Sugar 5, Protein 8.5
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- Yellow Squash Casserole. Let's kick things off with a classic. This top-rated recipe uses a whopping four cups of sliced yellow squash. "I love summer squash and this is a good way to use all the crooknecks from my garden," says reviewer KIMBERLYP.
- California Grilled Veggie Sandwich. Sometimes you need a change from the usual ham and cheese. Reviewer KOALAGIRL says, "Trust me, you will not miss the meat in this sandwich!"
- Pasta Primavera with Italian Turkey Sausage. Recipe creator KATHYP100 describes this as, "A delicious dish created from the fresh bounty of my garden.
- Farmers' Market Vegetarian Quesadillas. Chop up your farmers' market haul, and toss it in a cheesy quesadilla that even the pickiest of eaters will enjoy.
- Disney's Ratatouille. What's more elegant than a classic ratatouille? This dish puts a rainbow of peppers, squash, and eggplants on display. Even the kids will want in on this.
- Mexican Zucchini Cheese Soup. As the weather begins to turn and you begin to turn to warmer dishes, what are you supposed to do with all that end-of-summer squash?
- Yellow Squash Patties. These patties are yellow squash's answer to zucchini fritters. "What a great change of pace for yellow squash," says reviewer mcqueenbee.
- Grilled Yellow Squash. "This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini," says recipe creator Sarah Stephan.
- Yellow Squash. This unusual flavor combination just might be your new favorite way to enjoy summer squash: Yellow squash is combined with onion, jalapeños, and bacon.
- Mimi's Zucchini Pie. "I had way too much produce this year. Thought I would get rid of it at a church potluck with this recipe. Did I ever!! Wasn't any left when I got up there and had to make another to see how it tasted," says reviewer Sheila S. "
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