YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
YELLOW SQUASH BAKE
Golden, crumb-topped oven entrees are the quintessential image of comfort food and this one fits the picture perfectly. "A friend gave me the recipe," Lisa Eldridge writes from Topeka, Kansas. "It's excellent." With crushed saltine crackers, squash and lots of cheese, the savory side dish is ideal for chasing chills.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain well. In a large skillet, saute onions in 1/4 cup butter until tender; add squash and gently combine. Transfer to a large bowl. , In another large bowl, combine eggs, cream, 4-1/2 cups cheese, 2 cups saltine crumbs, salt, pepper and remaining butter. Pour over squash mixture; stir gently to combine. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese and saltine crumbs. Bake 5 minutes longer or until cheese is melted and crumbs are golden brown. Let stand for 10 minutes before serving.
Nutrition Facts :
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
SQUASH BAKE
Besides serving it at home, I have often carried this casserole to church dinners. It's a unique dish for any potluck table and has always been well-received. I most often serve it alongside chicken.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well. , In a large skillet, saute onion and carrots in butter until tender. , Combine onion and carrots with soup, sour cream and 1-1/2 cups croutons. Add squash and mix lightly. Spoon into a lightly greased 11x7-in. baking dish. Sprinkle with the remaining croutons. , Bake, uncovered, at 350° for 25 minutes or until heated through.
Nutrition Facts : Calories 153 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 430mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
COUNTRY YELLOW SQUASH BAKE
Make and share this Country Yellow Squash Bake recipe from Food.com.
Provided by GypsyAnn
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook squash and onion in boiling water 10 or 15 minutes or until tender. Drain well, and mash.
- Combine squash mixture, sour cream, salt, dried basil and red pepper, stirring well.
- Spoon mixture into a greased 2 quart casserole.
- Combine breadcrumbs, cheddar cheese, margarine and paprika and toss well. Sprinkle over squash mixture.
- Bake, uncovered, at 300 degrees for 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 303.5, Fat 20.4, SaturatedFat 12.3, Cholesterol 47.8, Sodium 433.3, Carbohydrate 25.2, Fiber 6.4, Sugar 10.3, Protein 10.9
BIBBY'S YELLOW SQUASH BAKE
Make and share this Bibby's Yellow Squash Bake recipe from Food.com.
Provided by GrandmaIsCooking
Categories Vegetable
Time 50m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in butter.
- Add sliced squash.
- Cover and cook slowly until just tender.
- Beat eggs with sugar and seasonings.
- Combine with squash in buttered casserole. Sprinkle top with bread crumbs, crushed potato chips, etc. Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 150.6, Fat 8.7, SaturatedFat 4.5, Cholesterol 121, Sodium 101.2, Carbohydrate 14.3, Fiber 3.1, Sugar 8.8, Protein 6.4
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