Better Squash Casserole No Bread Crumbs Crackers Or Stuffing Recipes
BETTER SQUASH CASSEROLE (NO BREAD CRUMBS, CRACKERS OR STUFFING!)
This has been a staple side dish at every holiday meal for my whole life and I could not believe that it had not been reproduced on Recipezaar! I usually take the leftovers home and eat it by the bowl! NOTE This is a recipe that I do by taste so do not feel confined by these measurements i.e. add more squash for leftovers, if you want it cheesier add more cheese, you can't go wrong. Also, I use 1 bag of Pre-Shredded Mexican Cheese Mix, but any mild cheese (Mild Cheddar, Jack, American) should work.
Provided by MommyMakes
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat Oven to 350°F.
- Chop yellow squash and onion into small, uniform pieces.
- Add the squash and onion to a medium sized pot and cook in the butter over medium heat until soft and mushy.
- Season cooked mixture to taste.
- Beat the egg with a fork and add it to the squash mixture.
- Add one cup of shredded cheese to the mixture and stir until melted and mixed.
- Pour mixture into casserole dish and top with remaining cheese.
- Bake for 30 min or until cheese lightly browned.
Nutrition Facts : Calories 367.7, Fat 27.5, SaturatedFat 16.6, Cholesterol 113.2, Sodium 689.5, Carbohydrate 16.5, Fiber 3.4, Sugar 8.6, Protein 16.7
UNBELIEVABLE SQUASH CASSEROLE
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
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
THIS CAN'T BE SQUASH CASSEROLE
My family loves this recipe. If freezing, bake first.
Provided by arthur j
Categories Side Dish Vegetables Squash Summer Squash
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Bring a large pot of salted water to a boil; cook squash in the boiling water until very tender, 10 to 15 minutes. Drain and transfer squash to a large bowl; mash until evenly smooth.
- Heat butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes. Mix onion, cream of mushroom soup, Cheddar cheese, bread crumbs, milk, mayonnaise, sugar, eggs, salt, and pepper into mashed squash. Spread mixture evenly into the prepared casserole dish.
- Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 16.7 g, Cholesterol 55.6 mg, Fat 17.7 g, Fiber 3.5 g, Protein 7.2 g, SaturatedFat 6.5 g, Sodium 497.7 mg, Sugar 2.4 g
NO CHEESE - YELLOW SQUASH CASSEROLE BY SHARON
My mother gave me the cookbook that this recipe was in. It is called "How To Boil Water". It was published locally, in Louisville, Ky. in 1972. I married a year later. I guess she figured, I needed some help. Tweaked.
Provided by Sharon Colyer
Categories Vegetables
Time 1h
Number Of Ingredients 9
Steps:
- 1. Wash, don't peel squash. Cut into small pieces and cook, until tender in a small amount of salted water.
- 2. Drain and pour squash into a buttered baking dish. Immediately add butter, salt, pepper, and onion.
- 3. Combine milk, eggs and mix with the squash.
- 4. Top with buttered cracker crumbs. Bake about 20 minutes or until golden brown in a 450 degree oven.
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