CHEESY SUMMER SQUASH CASSEROLE
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
SUMMER SQUASH AND ONION CHEESY CASSEROLE
My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!
Provided by Coleman Bell
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
- Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
- Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
- Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.8 g, Cholesterol 97.5 mg, Fat 31.3 g, Fiber 2.7 g, Protein 24.1 g, SaturatedFat 19.8 g, Sodium 562 mg, Sugar 10 g
CHEESY SUMMER SQUASH CASSEROLE
Experience the amazing flavor of this Cheesy Summer Squash Casserole. This Cheesy Summer Squash Casserole is topped with crisp, buttery crackers.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Combine all ingredients except cracker crumbs in 2-qt. casserole dish.
- Top with crumbs.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 2 g, Protein 4 g
SUMMER SQUASH CASSEROLE
Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
MAMA'S SUMMER SQUASH CASSEROLE
This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.
Provided by Northerngirl
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
- Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
- Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.
Nutrition Facts : Calories 369 calories, Carbohydrate 24.9 g, Cholesterol 86.3 mg, Fat 24 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 12.4 g, Sodium 438.8 mg, Sugar 1.9 g
SOUTHERN SUMMER SQUASH CASSEROLE
Make and share this Southern Summer Squash Casserole recipe from Food.com.
Provided by Cattleships
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly brown bacon in large (3 qt) saucepan.
- Stir in onions when bacon is browned and cook over medium heat until clear.
- Add sliced summer squash and mix with bacon and onion.
- Allow squash to cook down stirring often.
- Grease large casserole dish on all sides.
- When squash is cooked, spoon out enough to cover bottom of casserole dish to about 2 inches with slotted spoon.
- Put 5 or 6 pats of butter and several dollops of sour cream or cream cheese (sour cream is easier to work with) on top of layer and cover with bread crumbs.
- repeat process with second layer, but do not put sour cream or cream cheese on top of casserole.
- Put casserole into 325 degree pre-heated oven uncovered and cook for 1 hour.
Nutrition Facts : Calories 46, Fat 1.3, SaturatedFat 0.4, Cholesterol 1.4, Sodium 21.1, Carbohydrate 7.9, Fiber 2.4, Sugar 4.9, Protein 2.8
GROUND BEEF SUMMER SQUASH CASSEROLE
My daughter, a home economist, serves the garden-fresh casserole at church functions in summer when squash is at its best. It's a good main dish for lunch or dinner.-Rose Duggins, Massie Louisa, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.
Nutrition Facts :
SUMMER SQUASH CASSEROLE
I defy you to find a covered dish supper in the South that doesn't include at least one of these golden-brown, gratinlike squash casseroles. Unassuming as it may appear, this cheesy, egg-puffed dish is possessed of a mild, sweet squash flavor and wonderfully creamy texture that wins the hearts of even the pickiest eaters.
Yield serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish.
- Fry the bacon in a large skillet over medium heat until crispy. Remove from the skillet and place on a paper towel to drain. Add the butter to the same skillet and melt over medium heat. Add the squash and onion and cook and stir for about 10 minutes, until soft and lightly brown. Remove from the heat and let cool slightly.
- Combine the mayonnaise, Parmesan cheese, eggs, and 1/2 cup of the bread crumbs in a large bowl and whisk to combine. Add the squash mixture and basil, season with salt and pepper to taste, and stir to mix.
- Spoon the casserole mixture into the prepared dish, sprinkle with the remaining 1/4 cup bread crumbs, and crumble the reserved bacon on top. Bake for about 40 minutes, until bubbling around the edges, puffy, and slightly soft in the center. Remove from the oven and let sit for about 5 minutes before serving warm.
- This creamy, comforting squash casserole is the vegetable equivalent of mac and cheese, and it's great with all the same things, like Beer-Barbecued Brisket (page 194), Crispy Pork Chops (page 162), and Granny Foster's Sunday Fried Chicken (page 127).
CHEESY SQUASH CASSEROLE
Great casserole dish! I add 1/4 cup more of parmesan on the top before the cracker crumbs. This is adapted from a Paula Deen recipe. Hope you enjoy!
Provided by Scoutie
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 2-quart casserole dish.
- Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
- Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
- Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
- Bake for 20 minutes or until the top is golden and bubbly.
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