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.
PARMESAN SQUASH CASSEROLE
Parmesan Squash Casserole is a perfect way to use up all that squash and zucchini from the garden. Seasoned with fresh herbs and cheeses, this is a delightful side dish to any meal.
Provided by Erica Walker
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste.Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set.Serve hot.
Nutrition Facts : Calories 99 kcal, Carbohydrate 5 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 204 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 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
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.
PEG'S SUMMER SQUASH BAKE
An easy summer recipe that you are sure to enjoy! Feel free to doctor it up by adding chopped red pepper and/or alternating with zucchini as well.
Provided by Peg
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
- Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 2.9 g, Cholesterol 34.9 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 8.2 g, Sodium 159.8 mg, Sugar 1.8 g
SUMMER SQUASH CHEESE CASSEROLE
Make and share this Summer Squash Cheese Casserole recipe from Food.com.
Provided by internetnut
Categories Oven
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in large bowl.
- Mix well.
- Pour into greased baking dish.
- Cover.
- Bake 1 hour at 350°.
Nutrition Facts : Calories 106.6, Fat 4.4, SaturatedFat 0.9, Cholesterol 52.9, Sodium 55.7, Carbohydrate 13.4, Fiber 0.9, Sugar 1.2, Protein 3.5
SAUTEED SUMMER SQUASH WITH PARMESAN
A simple yet delicious recipe to use with fresh grown garden squash! I have been growing my own squash and making this side dish for years.
Provided by KGora
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Slice squash and onion to 3/16-inch thickness using a mandolin.
- Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
- Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 5.8 g, Cholesterol 11.2 mg, Fat 6.2 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 146.7 mg, Sugar 0.7 g
CHEESY SPAGHETTI SQUASH CASSEROLE
I had a recipe for a 4-cheese baked spaghetti squash that I really liked, but it was hard to eat. It was baked in the shell of the squash, and then mixed together after baking. I wanted to try it as a casserole, and after a few tries, this is what I came up with.
Provided by Shasta Duplantis
Categories Side Dish Casseroles
Time 1h50m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
- Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
- Remove squash from the oven and set aside to cool a bit. Leave the oven on.
- Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
- Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
- Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
- Bake, uncovered, in the preheated oven for 30 minutes.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 20.8 g, Cholesterol 114.8 mg, Fat 38.9 g, Fiber 2.4 g, Protein 24.5 g, SaturatedFat 19.6 g, Sodium 1297 mg, Sugar 3.1 g
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