SUMMER SQUASH SIDE DISH CASSEROLE
My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. -Sue Joyce, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.
Nutrition Facts : Calories 344 calories, Fat 23g fat (14g saturated fat), Cholesterol 167mg cholesterol, Sodium 1029mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein.
SUMMER SQUASH CASSEROLE
Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
FAVORITE SUMMER SQUASH CASSEROLE
Loaded with lots of fresh summer squash sandwiched between layers of stuffing mix, it's easy to see why this creamy Summer Squash Casserole is a favorite. It's sure one tasty way to enjoy all that garden-fresh yellow squash!
Provided by Tracey | The Kitchen is My Playground
Categories Side Dishes
Time 1h19m
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add sliced summer squash and onion. Starting to time as soon as the squash and onion are added to the pot, cook for 5 minutes. Drain well.
- In a large mixing bowl, combine cream of chicken soup and sour cream. Stir in carrot.
- Fold in drained summer squash and onion.
- In a separate bowl, combine stuffing mix and melted butter.
- Spread half of stuffing mixture in the bottom of a 9x13-inch baking pan coated with non-stick cooking spray.
- Spoon summer squash mixture on top of the stuffing layer. Sprinkle remaining stuffing mix evenly on top of squash layer.
- Bake at 350℉ for 25-30 minutes until the edges are bubbly and the stuffing mix is golden brown.
- When cooking the summer squash and onion, don't worry about the pot coming back to a boil -- just cook it for the 5 minutes. If you wait for the pot to boil, you'll end up with very mushy overcooked squash.
- You can substitute zucchini, or use a combination of both zucchini and summer squash for this dish.
SUMMER SQUASH CASSEROLE
I defy you to find a covered dish supper in the South that doesn't include at least one of these golden-brown, gratinlike squash casseroles. Unassuming as it may appear, this cheesy, egg-puffed dish is possessed of a mild, sweet squash flavor and wonderfully creamy texture that wins the hearts of even the pickiest eaters.
Yield serves 8 to 10
Number Of Ingredients 10
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
This is probably loaded with calories but it is also loaded with flavor. It is nice when your garden gives you a lot of squash and you get tired of doing the same old thing with it.
Provided by Mimi in Maine
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 435.1, Fat 27.7, SaturatedFat 15.9, Cholesterol 61.8, Sodium 1062.7, Carbohydrate 40.1, Fiber 3.1, Sugar 7.1, Protein 8.3
SUMMER SQUASH CASSEROLE
Make and share this Summer Squash Casserole recipe from Food.com.
Provided by William Hakala
Categories Vegetable
Time 1h10m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and de-seed squash.
- Cut into large cubes and boil until tender.
- Mash thoroughly and add butter, egg, onion, salt, pepper and crackers.
- Place in buttered casserole dish.
- Sprinkle grated cheese on top.
- Bake at 350 degrees until bubbles appear on edge, about 25 minutes.
LOADED BUTTERNUT SQUASH "CORDON BLEU"
Whether you make this meatless or not, or you serve it as a main course or a holiday side dish, you'll love this loaded butternut squash dish. It's extremely flavorful as well as rich and decadent, but not overly so. Buttery, nutty Gruyere cheese works so well with butternut squash, and a bit of Dijon mustard balances the sweetness and richness of this dish. Pair it with a salad to give a temperature and texture contrast.
Provided by Chef John
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Slowly and carefully cut butternut squash in half lengthwise, starting at the stem end. Scoop out the seeds with a spoon. Slice off about 1/8 inch from the bottom of each half to ensure they lay flat while baking. Transfer onto the prepared baking sheet.
- Place in the center of the preheated oven and roast until tender but not falling apart, 60 to 90 minutes. Remove from the oven and let sit until cool enough to handle. Increase oven temperature to 475 degrees F (245 degrees C).
- Use a spoon to scoop squash into a bowl, leaving about 1/2 inch attached to the skin so it won't collapse and fall apart later.
- Add salt, pepper, Dijon mustard, and egg to squash. Mix and mash with a spoon until smooth, or leave it a bit chunky, if desired. Stir in 1/4 cup green onions, ham, and diced Gruyere cheese; mix until combined.
- Scoop mixture back into the squash shells, distributing as evenly as possible and top with grated Gruyere.
- Bake in the center of the preheated oven until cheese is browned, about 15 minutes. Transfer to a cutting board and top with green onions. Slice and serve.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 20.7 g, Cholesterol 74.3 mg, Fat 16.5 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 613.2 mg, Sugar 4 g
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