OLD-SCHOOL SQUASH CASSEROLE RECIPE
This classic casserole is a staple dish found at meat-and-three diners and church covered-dish suppers across the South.
Provided by Paige Grandjean
Categories Casserole
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
- Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
- Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.
SOUTHERN YELLOW SQUASH CASSEROLE RECIPE
Steps:
- Preheat the oven to 350°F.
- Heat a large skillet oven over medium heat. Add the butter. Once the butter is melted add the sliced squash, onions and season generously with salt and pepper, sauté for about 15 minutes, stirring occasionally. Or until the squash is tender. Stir in the minced garlic and saute another 2-3 minutes.
- Grease a casserole dish with butter or spray with nonstick cooking spray.
- Transfer the cooked squash to a large bowl.
- In a small bowl mix the sour cream, soup, cheese, salt, and pepper to taste. Pour the cream mixture into the squash and mix until well combined.
- In another small bowl, mix the herb stuffing with the melted butter.
- Spoon the stuffing evenly over the top of the squash mixture.
- Bake for 35 to 45 minutes or until bubbly and golden brown.
- Serve and enjoy.
Nutrition Facts : Calories 446 kcal, Carbohydrate 43 g, Protein 13 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 1501 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
SOUTHERN YELLOW SQUASH CASSEROLE
Also known as Summer Squash Casserole, this is a very simple yet authentic Southern recipe that my family has been making for years. This casserole goes very well with those summer, fresh vegetable dinners and is also a hit at pot luck dinners, family reunions, or any other gathering of people. As with all good southern food, make sure you have your bottle of bright red paprika ready to sprinkle on top. Enjoy!
Provided by jpknight22
Categories Vegetable
Time 50m
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a small, square casserole dish.
- Boil squash and onion in a large pot 15 to 20 minutes until tender.
- Pour the squash and onion into a colander and drain. Press firmly against the mixture until all excess moisture is drained.
- In a medium mixing bowl combine drained squash and onion mixture and stir in butter (while still warm) allowing the butter to melt. Fold in sour cream, garlic salt, black pepper, and 1/4 cup of cheddar cheese (note: reserve the remaining half cup for the topping). Check mixture to see if levels of salt and pepper suit your taste and adjust accordingly.
- Add contents of bowl into the greased casserole dish. Layer with remaining 1/2 cup of cheddar cheese, and top with 3/4 cup saltine or Ritz crackers. Gently sprinkle paprika over top for color.
- Bake 25-30 minutes until topping is lightly golden-brown.
Nutrition Facts : Calories 181.3, Fat 12.2, SaturatedFat 7.2, Cholesterol 27.6, Sodium 163.6, Carbohydrate 14.2, Fiber 2.9, Sugar 4.7, Protein 6.4
SOUTHERN BAKED YELLOW SQUASH
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!
Provided by Melissa Hamilton
Categories Side Dish Vegetables Squash Summer Squash
Time 1h35m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
- Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g
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