Cornyyellowsquashcasserole Recipes

CORNY YELLOW SQUASH CASSEROLE

Corny Yellow Squash Casserole image

Squash and....cornbread of all things, combine to make this tasty side dish that's great with just about anything!

Provided by loof751

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 yellow squash, cooked and mashed (2 cups)
2 eggs, beaten
4 cornbread muffins, crumbled (2 1/2 cups)
1/2 cup milk
1 teaspoon onion powder
1/4 cup butter
1/2 teaspoon sage
1 (10 ounce) can cream of chicken soup
salt and pepper

Steps:

Mix cooked and mashed squash, crumbled cornbread, milk, onion powder, butter, sage and soup. Season with salt and pepper to taste.
Add beaten eggs and blend well.
Put in a greased 8x8 casserole dish. Bake at 325 degrees for 30 minutes.

Nutrition Facts : Calories 429.3, Fat 24.4, SaturatedFat 11.2, Cholesterol 159.4, Sodium 1093.1, Carbohydrate 41.6, Fiber 2.1, Sugar 5.4, Protein 12.8

SAVORY YELLOW SQUASH CASSEROLE

Savory Yellow Squash Casserole image

I alternate this recipe with Sweet Potato Casserole at Thanksgiving and Christmas. My guests and family love it. This recipe was taken from the The American Country Inn and Bed & Breakfast Cookbook. Enjoy!

Provided by DailyInspiration

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked and mashed yellow squash (drain well)
1/4 cup sugar
1/2 cup mayonnaise
1/2 cup grated cheddar cheese
1/2 cup cracker crumb (I use Waverly crackers)
1/2 cup onion, minced
1 egg, beaten
1/2 cup cracker crumb
1/4 cup butter, melted
1/2 cup chopped pecans

Steps:

Combine the squash, sugar, mayonnaise, cheese, 1/2 cup of the cracker crumbs, onion and egg. Place into a 1 1/2 quart casserole dish and top with cracker crumbs,melted buter and pecans (I place the cracker crumbs and pecans in a plastic bag and then add the melted butter- mix well.).
Bake in a 350 degree oven for 40 minutes. 4-6.

Nutrition Facts : Calories 562.3, Fat 37.7, SaturatedFat 13.1, Cholesterol 99.5, Sodium 426.1, Carbohydrate 48.7, Fiber 3, Sugar 17.5, Protein 10.4

YELLOW SQUASH AND CORN CASSEROLE

Yellow Squash and Corn Casserole image

Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!

Provided by JULIAJOHNSON

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

2 eggs
1 (11 ounce) can cream-style corn
¼ cup grated Parmesan cheese
¼ cup vegetable oil
2 tablespoons white sugar
¼ teaspoon minced garlic
¼ teaspoon ground black pepper
¼ cup chopped onions
2 cups sliced yellow squash
½ cup biscuit baking mix

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g

NANA'S SQUASH CASSEROLE

Nana's Squash Casserole image

An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!

Provided by Alyssa Johnston

Categories Side Dish Vegetables Squash Summer Squash

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups chopped yellow squash
3 cups crumbled prepared cornbread
½ cup chopped onion
½ cup chopped celery
1 tablespoon white sugar
1 egg
½ (26 ounce) can condensed cream of chicken soup
½ cup margarine, softened
1 cup shredded Cheddar cheese, divided
1 teaspoon dried sage
½ teaspoon salt
1 pinch ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 26 g, Cholesterol 75.2 mg, Fat 30.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 9.8 g, Sodium 1178 mg, Sugar 5.8 g

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