Creamy Crunchy And Cheesy Squash Casserole Recipes

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CHEESY SQUASH CASSEROLE



Cheesy Squash Casserole image

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

1 tablespoon vegetable oil
6 medium summer squash, thinly sliced
1 large vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated fresh parmesan cheese
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
salt & freshly ground black pepper
1 sleeve cracker, crushed medium to fine (recommended Ritz)

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.

CHEESY AND CRUNCHY SQUASH CASSEROLE RECIPE



Cheesy and Crunchy Squash Casserole Recipe image

This squash casserole recipe is a total delight to cook! With layers of crushed Doritos and cheese, this casserole is both creamy and crunchy all at once.

Provided by Recipes.net Team

Categories     Casserole

Time 45m

Yield 8

Number Of Ingredients 8

1 can or cream of chicken cream of mushroom soup
1/2 cup milk
2 inches chopped off the block of cheese Velveeta cheese
5 peeled (optional) and chopped in chunks yellow squash
1 medium, chopped onion
to taste Salt and pepper
12 oz. broken up and crumbled, not too fine Doritos
2 cups shredded, use more or less cheddar cheese

Steps:

  • Heat the soup and milk in a saucepan.
  • Add Velveeta and stir until it is melted.
  • Add the squash and onion to the mixture, stirring gently until it is mixed.
  • Add salt and pepper to taste.
  • Layer Doritos in a casserole dish sprayed with cooking spray, just enough to cover the bottom.
  • Pour enough squash mixture to cover the chips.
  • Sprinkle enough cheese to cover the mixture.
  • Repeat these layers until all the ingredients are used up, ending with a layer of chips then cheese.
  • Cover and bake in a 350-degree oven for 25 minutes.
  • Uncover and bake for 10 more minutes until the top is lightly browned. Serve.

Nutrition Facts : Calories 381.00kcal, Carbohydrate 36.00g, Cholesterol 33.00mg, Fat 21.00g, Fiber 4.00g, Protein 14.00g, SaturatedFat 8.00g, ServingSize 8.00, Sodium 644.00mg, Sugar 5.00g

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

CHEESY SUMMER SQUASH CASSEROLE



Cheesy Summer Squash Casserole image

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

2 small yellow summer squash, sliced
1/4 cup chopped onion
1/2 teaspoon salt, divided
1 large egg
1/4 cup mayonnaise
2 teaspoons sugar
Pepper to taste
1/4 cup shredded cheddar cheese
2 tablespoons crushed cornflakes
1-1/2 teaspoons butter, melted

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.

CREAMY, CRUNCHY AND CHEESY SQUASH CASSEROLE



Creamy, Crunchy and Cheesy Squash Casserole image

Growing up we had alot of squash in our garden. My sister and I came up with this when we were about 12 years old. We still make it the same way for our families today.

Provided by Tresa H.

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

4 -5 yellow squash, peeled and chopped in big chunks (peeling is optional)
1 medium onion, chopped
1 (10 1/2 ounce) can cream of mushroom soup (I have used cream of chicken)
1/2 cup milk
1 -2 inch Velveeta cheese, chopped (off the big block)
2 cups shredded cheddar cheese (use more or less)
1 (12 ounce) bag Doritos, broken up (not to fine, you may not use the whole bag so crumble a layer at a time)
salt and pepper

Steps:

  • Heat soup and milk in sauce pan.
  • Add Velveeta stir until melted.
  • Add squash and onion to mixture and stir gently until mixed.
  • Layer Doritos in casserole sprayed with cooking spray, just enough to cover bottom good.
  • Pour enough squash mixture to cover chips.
  • Sprinkle enough cheese to cover mixture.
  • Repeat layers until all is used, ending with chips then cheese.
  • Cover and bake in 350 degree oven for 25 minutes.
  • Uncover and bake for 10 more minutes until top is lightly brown.

Nutrition Facts : Calories 371.9, Fat 18.6, SaturatedFat 3.5, Cholesterol 4.5, Sodium 692.5, Carbohydrate 44.9, Fiber 4.3, Sugar 5.9, Protein 7.8

CREAMY SQUASH CASSEROLE



Creamy Squash Casserole image

This is so easy to prepare. With squash, carrots and stuffing mix, it's an excellent holiday side dish.-Sue Moore, Columbiana, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 7

2 pounds acorn or butternut squash
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1/3 cup butter, melted
2 medium carrots, shredded
1/2 cup finely chopped onion
2-1/4 cups herb-seasoned stuffing mix, divided

Steps:

  • Cut squash in half; remove and discard peel and seeds. Cut squash into 1/2-in. cubes. Cook squash in a small amount of water for 3 minutes; drain and set aside. , In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 25 minutes or until squash is tender.

Nutrition Facts :

CREAMY SQUASH CASSEROLE



Creamy Squash Casserole image

Creamy and tender squash casserole.

Provided by apz2002

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 (2 pound) butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
⅓ cup butter, melted
2 carrots, shredded
½ cup finely chopped onion
2 ½ cups herb-seasoned dry stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  • Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside.
  • Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.
  • Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 51.8 g, Cholesterol 36 mg, Fat 17.4 g, Fiber 5 g, Protein 9 g, SaturatedFat 9.6 g, Sodium 1145.7 mg, Sugar 5.3 g

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