Green And Gold Squash Casserole Recipes

GREEN AND GOLD CASSEROLE

Green and Gold Casserole image

This meatless side-dish casserole was affectionately dubbed "Trough Delight" by my husband. It's rich and tasty and is a huge hit at potlucks. You could even cut them up small and serve as appetizers. From my well-used recipe card I think this came from Better Homes and Gardens, 1987. It's SO good! I hope you try it!

Provided by Chef PotPie

Categories Onions

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) tubes refrigerated crescent dinner rolls (16 rolls)
1/2 cup parmesan cheese, grated
1 1/4 lbs zucchini, halved lenthwise and sliced 1/4 inch thick
3 cups sliced mushrooms
1 large onion, halved lenthwise and sliced thin
1 -16 ounce sour cream
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 1/2 cups monterey jack cheese, shredded

Steps:

Lightly grease 9X13 baking dish.
Unroll 1 package crescent rolls and press evenly in baking dish to cover bottom, sealing perforations.
Sprinkle with 1/4 cup parmesan.
Bake 350* for 10-15 minutes until golden.
Meanwhile, place zucchini, onions and mushrooms in a large steamer basket. Cover and steam 8-10 minutes. (I saute them until they water out, it's better that way I think.).
Remove and set aside.
In large bowl, stir together sour cream, flour and salt and pepper, then add zucchini mixture and artichokes.
Turn into pan, spread evenly over crust and top with the monterey jack cheese.
Unroll remaining crescent rolls, separate into triangles, and arrange them on top of cheese.
Sprinkle with remaining parmesan and bake at 350* for 30-40 minutes until top is golden and filling is heated through.

Nutrition Facts : Calories 305.3, Fat 11.1, SaturatedFat 5.4, Cholesterol 49.1, Sodium 559.6, Carbohydrate 38.4, Fiber 4.2, Sugar 4.7, Protein 13.9

GREEN AND GOLD SQUASH CASSEROLE

Green and Gold Squash Casserole image

A fantastic side dish casserole perfect for picnics, family gatherings, and holidays.

Provided by Norine Rogers

Categories Side Dishes

Time 55m

Number Of Ingredients 9

Ingredients

2 lb. zucchini, sliced into 1/4 - 1/2 inch pieces
1/2 tsp. salt
1/2 cup of water
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. coarse black pepper
1/2 C. onion, chopped
1 - 12oz. can corn, drained
2 1/2 Cups Cheddar Cheese, shredded

Steps:

Place 1/2 cup water and 1/2 tsp. salt in a medium sauce pan and bring to a boil. Boil zucchini in salted water for 10 minutes.
Drain well and mash in a large bowl. Add drained corn and chopped onion.
In a small bowl beat 2 eggs, add in salt and pepper.
Add in 1 1/2 cups grated cheese. Mix all ingredients together until well combined.
Spray a 2 quart casserole dish with non-stick cooking spray.
Pour squash mixture into prepared baking dish.
Top with remaining cheese.
Bake in Preheated 350° oven for 40 minutes or until set.

Nutrition Facts : Calories 213 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 cup, Sodium 631 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

GREEN CHILIE SQUASH CASSEROLE

Green Chilie Squash Casserole image

This is our favorite squash casserole. A change from the same old squash casserole that everyone serves. I especially like the fact that you don't pre-cook the squash. I'v been asked for this recipe when ever I take it to a gathering. Enjoy!

Provided by momstar

Categories Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs, beaten
1/2 cup vegetable oil
1 cup biscuit mix (I use low-fat bisquick)
1 (4 ounce) can chopped green chilies, with juice (I like to use a bigger can)
1 medium onion, chopped
1 garlic clove, minced
2 cups shredded cheddar cheese, divided
4 cups coarsley chopped zucchini (I always use Zucchini, the yellow always tastes a little bland to us) or 4 cups yellow squash (I always use Zucchini, the yellow always tastes a little bland to us)

Steps:

Combine eggs, oil, and biscuit mix.
Stir in chillies, onion, garlic and half of the cheese. Stir in squash. pour into a greased 9X13 inch baking dish.
Bake at 350 degrees for 40 minutes; sprinkle with remaining cheese and bake 5 minutes more.

Nutrition Facts : Calories 357.2, Fat 27.9, SaturatedFat 9.1, Cholesterol 135.7, Sodium 409.5, Carbohydrate 15, Fiber 1.4, Sugar 4.5, Protein 12.6

GREEN AND GOLD SQUASH SCALLOP

Green and Gold Squash Scallop image

Easy to put together, and I love that you don't have to cook the squash first. Found in an old cookbook of mine, and it is also on Cooks.com

Provided by Barenakedchef

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups zucchini and yellow crooked neck squash
1 cup cracker crumb
1 cup grated cheddar cheese
1 medium onion, chopped
3 eggs
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons salad oil

Steps:

Chop the squash very fine and crumble crackers. Saute onion in salad oil until soft. Beat eggs with seasonings and combine with squash. Grease a 10 inch square casserole. Add squash to casserole, then grated cheese, top with cracker crumbs. Bake at 325 degrees about 45 minutes or until set and top is golden.
Yum.

Nutrition Facts : Calories 183.9, Fat 10.2, SaturatedFat 4.1, Cholesterol 84.6, Sodium 409.6, Carbohydrate 15.3, Fiber 1.3, Sugar 2, Protein 8.1

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