YELLOW SQUASH CASSEROLE
Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
Provided by ROSECART
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
- Bake in preheated oven for 25 minutes, or until lightly browned.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
TILLIE'S YELLOW SQUASH CASSEROLE
Mom used to go to Church with Tille. She made this casserole for us once, and I've been making it constantly ever since.
Provided by Bliss
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, bring water, squash, onion, and salt to boil.
- Cover and simmer until squash is tender (20 min.).
- Drain and mash.
- Mix in pepper, 1 tbs. butter, flour, eggs and milk.
- Set aside 3 tbs. cheese, and put rest in squash.
- Pour into buttered dish.
- Bake at 350° for about 30 minutes.
- Mix 2 tbs. butter with bread crumbs.
- Sprinkle over casserole and then sprinkle rest of cheese, and bake 5-10 minutes.
Nutrition Facts : Calories 233.2, Fat 16.5, SaturatedFat 9.9, Cholesterol 92, Sodium 569.6, Carbohydrate 10.3, Fiber 1.3, Sugar 3, Protein 11.6
CREAMY YELLOW SQUASH CASSEROLE
Here's a simple yet yummy garden recipe my granny used to make. She'd pick her veggies daily, then cook them for dinner. It always tasted so fresh and tender. -Mandy Nall, Montgomery, AL
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 338 calories, Fat 24g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1068mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
EASY YELLOW SQUASH CASSEROLE
An easy recipe for yellow squash casserole, baked with onion, cream of mushroom soup, mayonnaise, and Cheddar cheese.
Provided by staceyand
Categories Yellow Squash Recipes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
- Bake in the preheated oven until cooked through and bubbly, about 45 minutes.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 9.3 g, Cholesterol 50.5 mg, Fat 27.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 699 mg, Sugar 1.1 g
YELLOW SQUASH CASSEROLE
This casserole is one of my favorites. My family often requests it and it is a great way to use up yellow squash!-Mae Kruis, Gallup, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.
Nutrition Facts :
IRENE'S YELLOW SQUASH CASSEROLE
Make and share this Irene's Yellow Squash Casserole recipe from Food.com.
Provided by Cucina Casalingo
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Perheat oven to 350 degrees.
- Cook squash until just tender, and drain.
- Combine remaining ingerdients (except cheese and bread crumbs). Blend well.
- Mix cooked squash with vegetable/egg mixture and place in buttered casserole dish.
- Bake 20 minutes, then top with breadcrumbs and cheese and bake for 20 minutes more.
Nutrition Facts : Calories 330.2, Fat 26.5, SaturatedFat 13.1, Cholesterol 90.9, Sodium 395.1, Carbohydrate 18.8, Fiber 2, Sugar 6.7, Protein 6.3
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