Creamy Summer Squash Casserole Recipes

CREAMY SQUASH CASSEROLE

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.

SUMMER SQUASH CASSEROLE

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.

SUMMER SQUASH CASSEROLE

Steps:

• In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture. , Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through.

SUMMER SQUASH MUSHROOM CASSEROLE

Steps:

• In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

MAMA'S SUMMER SQUASH CASSEROLE

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.

CHEESY SUMMER SQUASH CASSEROLE

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.

CREAMY SUMMER SQUASH CASSEROLE

Steps:

• Melt 4 T. butter in heated skillet.
• Wash squash, slice into medallions, and sauté lightly in butter.
• Combine next three ingredients in large bowl, stir in squash, and place in greased baking dish.
• Melt remaining butter and sauté two handfuls of breadcrumbs until butter is absorbed; sprinkle over squash mixture and top with cheese.
• Bake at 375 degrees for 25 min, or until crisp and bubbling.

EASY CREAMY SQUASH CASSEROLE

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.

SUMMER SQUASH CASSEROLE

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).

SUMMER SQUASH CASSEROLE

Steps:

• In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
• In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
• Fold in the zucchini mixture; set aside.
• In a smaller bowl, toss the stiffing mix and melted butter.
• Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
• Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
• Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SUMMER SQUASH CASSEROLE WITH NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
• Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

SOUTHERN SUMMER SQUASH CASSEROLE

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.

SUMMER SQUASH CASSEROLE

Steps:

• Cook the squash and onion in some water for 5 minutes; drain well.
• Mix together the soup and sour cream.
• Stir in the shredded carrot.
• Fold in the squash and onion.
• Combine the stuffing mix with the melted butter; mix well.
• Spread one-half of the stuffing in 7 1/2" x 12" pan.
• Add the squash mixture.
• Then add the rest of the stuffing on top.
• Bake 350 degrees for 25-30 minute.

SUMMER SQUASH CASSEROLE

Steps:

• In a small saucepan, combine squash, onion and 1/4 tsp salt.
• Cover with water and bring to a boil. Reduce heat, simmer uncovered for 2 minutes or until squash is crisp tender. Drain.
• In a bowl, beat egg, mayonnaise, sugar, pepper and remaining salt until blended.
• Stir in cheese and squash mixture.
• Transfer to a greased 2 cup baking dish.
• Toss cornflakes and butter; sprinkle over top.
• Bake uncovered at 350 for 25-30 minutes or until golden brown and bubbley.

CREAMY YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.