Summer Squash Casserole Recipe 445 Recipes

SUMMER SQUASH CASSEROLE WITH GREEN CHILES

Steps:

• Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside.
• Heat butter and oil over medium-high heat in a large sauté pan.
• Add the yellow squash and cook 4-5 minutes or until the squash begins to soften.
• Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
• Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
• Pour half the mayonnaise mixture over the bottom of the prepared dish.
• Transfer squash mixture to the prepared baking dish.
• Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
• Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
• Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.

FAVORITE SUMMER SQUASH CASSEROLE

Steps:

• Bring a pot of salted water to a boil. Add sliced summer squash and onion. Starting to time as soon as the squash and onion are added to the pot, cook for 5 minutes. Drain well.
• In a large mixing bowl, combine cream of chicken soup and sour cream. Stir in carrot.
• Fold in drained summer squash and onion.
• In a separate bowl, combine stuffing mix and melted butter.
• Spread half of stuffing mixture in the bottom of a 9x13-inch baking pan coated with non-stick cooking spray.
• Spoon summer squash mixture on top of the stuffing layer. Sprinkle remaining stuffing mix evenly on top of squash layer.
• Bake at 350℉ for 25-30 minutes until the edges are bubbly and the stuffing mix is golden brown.
• When cooking the summer squash and onion, don't worry about the pot coming back to a boil -- just cook it for the 5 minutes. If you wait for the pot to boil, you'll end up with very mushy overcooked squash.
• You can substitute zucchini, or use a combination of both zucchini and summer squash for this dish.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.