Amazing Squash Casserole Recipes

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SQUASH CASSEROLE



Squash Casserole image

This Squash Casserole is a classic side dish recipe that's so easy to make! Creamy, cheesy, and loaded with yellow squash, this is the perfect side to serve with weeknight dinners or at your Thanksgiving table! A Southern favorite!

Provided by Shelly

Categories     Side Dish

Time 45m

Number Of Ingredients 14

4 tablespoons butter, divided
3 pounds yellow squash (about 5 medium), sliced into 1/4- inch rounds
1 small yellow onion, diced
2 cloves garlic, minced
2 teaspoons kosher salt, divided
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
2 large eggs
1 cup sour cream
1 cup grated cheddar cheese
1/2 cup plus 2 tablespoons
grated parmesan cheese, divided
2 sleeves Ritz crackers, divided

Steps:

  • Preheat oven to 350°F. Lightly coat a 2- quart baking dish with nonstick spray. Set aside.
  • In a large skillet over medium heat melt 2 tablespoons butter. Add the onions to the skillet and cook until they begin to soften, 3 to 4 minutes. Add the squash and cook until the squash is tender, stirring occasionally. Add in the minced garlic, 1 teaspoon salt, black pepper, cayenne, and thyme and cook for 2 more minutes. Remove from the heat and drain any liquid.
  • In a large bowl whisk together the eggs, sour cream, cheddar cheese, 1/2 cup parmesan cheese until combined.
  • Add the squash into the sour cream mixture and stir to combine. Mix in 1 cup of the crushed Ritz crackers.
  • Pour the mixture into the prepared pan.
  • Melt the remaining 2 tablespoons of butter in a large bowl. Stir the remaining Ritz crumbs and 2 tablespoons of Parmesan cheese into the melted butter to combine. Spread this on top of the squash mixture.
  • Bake for 25-30 minutes until golden and bubbly. Serve warm.

Nutrition Facts : Calories 268 calories, Sugar 1.2 g, Sodium 899 mg, Fat 20.6 g, SaturatedFat 10.7 g, TransFat 0.3 g, Carbohydrate 12 g, Fiber 0.7 g, Protein 9.3 g, Cholesterol 66.2 mg

BEST EVER SQUASH CASSEROLE



Best Ever Squash Casserole image

This is the best squash casserole recipe I've ever made. The corn bread flavor in it makes it just incredible. Its time consuming so I don't make it all that often but its worth doing at least once a month!

Provided by jovigirl

Categories     Vegetable

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

4 1/2 cups zucchini (diced)
4 1/2 cups yellow squash (diced)
1 1/2 cups yellow onions (chopped)
1 (8 ounce) box Jiffy corn muffin mix (prepare as directed on box)
3/4 cup butter
8 ounces process American cheese (diced, use a store brand not Velveeta)
3 chicken bouillon cubes
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley (chopped)

Steps:

  • Prepare Jiffy Mix as directed, set aside to cool.
  • Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
  • Cook on medium low heat just until tender, remove from heat.
  • Drain squash, reserve one cup of water for casserole.
  • On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
  • Add chicken bouillon cubes and garlic to onions, stir.
  • Add drained squash and diced cheese, stir.
  • Crumble corn bread in squash and pour the reserved cup of water and mix well.
  • Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
  • Cover casserole and place in a preheated oven at 350 degrees.
  • Bake for 50- 60 minutes.
  • Remove cover the last 20 minutes of baking time.

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

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

SQUASH CASSEROLE



Squash Casserole image

Squash casserole is about as Southern as it gets. You can serve it piping hot or warm, the day you make it or the next. It's up to you-but I think it's best if you just grab a spoon and dig in.

Provided by Hugh Acheson

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 leeks, whites only, washed and free of grit
2 teaspoons unsalted butter, room temperature
2 tablespoons Water
Pinch of kosher salt
2 cups heavy cream
1 tablespoon unsalted butter, room temperature
3 pounds summer squash
2 cups leek crema
1/4 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon thyme, chopped
1/2 cup fresh breadcrumbs
1/2 cup Parmigiano-Reggiano, grated

Steps:

  • For the leek crema: Using only the lower third of the leek, remove the root, cut lengthwise down, then dice. Melt the butter in a small saucepan over medium heat. Add the leeks and 2 tablespoons of water. Cover and cook, steaming the leeks until very tender, about 5 minutes.
  • While the leeks are steaming, slice the squash lengthwise to ¼-inch thick slices on a mandoline or with a knife, and set aside. Finish the leek crema by adding salt, then cream, and warm through.
  • For the squash casserole: Preheat the oven to 400 degrees F. Coat a 9" x 9" or 8" x 10" casserole dish with the butter by rubbing it as if you were waxing a car. Arrange the squash in a single layer in the dish. It's all right if you shingle and overlap edges minimally. This is a six-layer casserole, so allocate the ingredients accordingly. Evenly coat the first level of squash with a ladle of crema, a pinch of salt, a pinch of pepper, a bit of thyme, a sixth of the breadcrumbs, and a sixth of the Parmigiano. Repeat these steps 5 more times, then cover the casserole with a fitted lid or foil. Bake covered for 35 minutes, then uncovered for 10 more minutes or until the top becomes nice and golden brown.
  • Remove casserole from the oven and allow to cool for 10 minutes before serving.

AMAZING SQUASH CASSEROLE



Amazing Squash Casserole image

Make and share this Amazing Squash Casserole recipe from Food.com.

Provided by HannahSve

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

3 small yellow squash
3 small zucchini
1 (7 ounce) box Jiffy cornbread mix, prepared
1/4 cup butter
1 (10 1/2 ounce) can herbed cream of chicken soup
2 eggs
1/2 cup cheese

Steps:

  • Cut squash and zucchini into small (1-2") cubes. Stew and drain.
  • Cook cornbread according to directions on box. Crumble cornbread.
  • Mix cooked squash and crumbled cornbread with butter, cream of chicken soup, and eggs.
  • Spread mixture into casserole dish.
  • Top with cheese. (At this point, the dish can be refrigerated or frozen until cooking time. Great for making ahead!).
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 324.8, Fat 18.7, SaturatedFat 8.7, Cholesterol 101.5, Sodium 873, Carbohydrate 31.4, Fiber 3.5, Sugar 2.4, Protein 8.9

UNBELIEVABLE SQUASH CASSEROLE



Unbelievable Squash Casserole image

A wonderful casserole, even for those who don't particularly care for squash!

Provided by MCOATES

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 8

2 teaspoons vegetable oil
3 crookneck yellow squash, diced
½ sweet yellow onion, diced
2 tablespoons water, or as needed
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese
½ (6 ounce) box dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
  • Transfer squash mixture to the prepared baking dish; top with stuffing mix.
  • Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 15.7 g, Cholesterol 23.1 mg, Fat 12.2 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 6.1 g, Sodium 479.4 mg, Sugar 1.5 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

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

FANTASTIC YELLOW SQUASH CASSEROLE



Fantastic Yellow Squash Casserole image

I got this squash casserole recipe from a friend probably 30 years ago. It is always a hit. Hope you like it. Can be made the day before and baked the next day.

Provided by Cassi5519

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs yellow squash
1 medium green bell pepper, diced
1 bunch green onion, chopped
2 tablespoons butter
1 cup milk
1/4 cup brown sugar
4 eggs, slightly beaten
1 teaspoon seasoning salt
1/4 teaspoon pepper
1 cup breadcrumbs

Steps:

  • Wash and dice squash.
  • Put in saucepan.
  • Add 2 cups water.
  • Bring to boil and cook for 10 minutes.
  • Drain and set aside.
  • Saute bell pepper and onion in skillert with butter.
  • Add pepper & onion mixtue, brown sugar, salt and pepper.
  • Add eggs and milk.
  • Mix well.
  • Spray a 2 quart casserole with Pam.
  • Spoon mixture into casserole.
  • Bake in 325 degree oven 30 minutes.
  • Sprinkle breadcrumbs on top.
  • Bake 10 minutes more or until breadcrumbs brown.

Nutrition Facts : Calories 362.5, Fat 14.8, SaturatedFat 7, Cholesterol 235.3, Sodium 365.1, Carbohydrate 44.9, Fiber 4.2, Sugar 19.4, Protein 14.7

EASY CREAMY SQUASH CASSEROLE



Easy Creamy Squash Casserole image

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

¼ cup butter
4 yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 cup sour cream
1 egg, lightly beaten
1 cup shredded sharp Cheddar cheese
1 sleeve buttery round crackers (such as Ritz®), crushed and divided
¼ cup melted butter

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

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