Pimento Cheese Squash Casserole Recipes

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CHEESY SQUASH CASSEROLE



Cheesy Squash Casserole image

A creamy and cheesy casserole with summer squash, zucchini, spinach, mushrooms and a buttery cracker crumb topping. It is so cheesy and yummy that you almost forget you're eating vegetables... Worked on my kids, anyway! They couldn't get enough.

Provided by Dawn P.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 10

Number Of Ingredients 19

2 tablespoons butter, divided
2 cups thinly sliced zucchini
2 cups thinly sliced yellow squash
1 (8 ounce) package baby bella mushrooms, sliced
1 small white onion, thinly sliced
2 cloves garlic, minced, or more to taste
1 (5 ounce) package baby spinach leaves
2 cups crushed buttery round crackers (such as Ritz®)
½ cup butter, melted
2 plum tomatoes, seeded and thinly sliced
1 (4 ounce) jar diced pimento peppers, drained
½ cup mayonnaise
¼ cup sliced green onion
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
  • Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
  • Mix crackers with 1/2 cup melted butter in a medium bowl.
  • Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
  • Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
  • Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.

Nutrition Facts : Calories 529.5 calories, Carbohydrate 32.7 g, Cholesterol 56.2 mg, Fat 40 g, Fiber 2.8 g, Protein 11.5 g, SaturatedFat 15.4 g, Sodium 897.2 mg, Sugar 4.8 g

SQUASH CASSEROLE WITH PIMENTO



Squash Casserole With Pimento image

A delicious side dish with the turkey at Thanksgiving. Very light and spicy. We use Hubbard Squash but any winter squash would work. Easily prepared in advance and baked later. Time does not include cooking and mashing squash.

Provided by TXOLDHAM

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 cup milk
1 cup dry breadcrumbs
2 cups cooked squash, mashed
1 tablespoon grated onion
1 teaspoon salt
fresh ground pepper
2 eggs
1/2 cup buttered bread crumb, for topping
1 tablespoon minced pimentos

Steps:

  • Preheat oven to 350.
  • Melt butter in hot milk and pour over the bread crumbs. Mix well and add squash, onion, pimento and seasonings.
  • Beat eggs and add to squash mixture.
  • Pour into a greased 2-quart casserole and cover with buttered bread crumbs.
  • Bake 20 to 30 minutes.

Nutrition Facts : Calories 215.3, Fat 10.4, SaturatedFat 5.4, Cholesterol 91.5, Sodium 670.5, Carbohydrate 23, Fiber 1.7, Sugar 2.8, Protein 7.6

CALICO SQUASH CASSEROLE



Calico Squash Casserole image

My great-aunt made this for a family gathering and it's been a hit ever since, even with the kids! The water chestnuts add a different texture and my husband has even used whole baby carrots instead of shredded carrot. Easy and fast to make and a good way to use up all that squash from the garden!

Provided by DIXYDAHL1N

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 50m

Yield 8

Number Of Ingredients 16

2 cups sliced yellow squash
1 cup sliced zucchini
1 onion, chopped
¼ cup sliced green onion
1 cup water
1 teaspoon salt, divided
2 cups crushed buttery round crackers
½ cup melted butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
1 large carrot, shredded
½ cup mayonnaise
½ (4 ounce) jar diced pimento peppers, drained
1 teaspoon sage
½ teaspoon white pepper
1 cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
  • In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
  • In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
  • Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 20 g, Cholesterol 50.6 mg, Fat 33.7 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 13.3 g, Sodium 1084.7 mg, Sugar 4.6 g

SPAGHETTI SQUASH CASSEROLE



Spaghetti Squash Casserole image

I love spaghetti squash and am always looking for new ways to use it. This recipe uses low-fat ingredients but could easily be converted to full-fat if you wish. Other spices or herbs can be added to dress it up; this is just the basic recipe.

Provided by SusieQusie

Categories     Cheese

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 cups cooked spaghetti squash (1 large)
1/4 cup chopped bell pepper
1/3 cup chopped onion
1/4 cup water chestnut
1 tablespoon diced pimento (or sub diced roasted red peppers or sundried tomatoes)
1/2 cup grated low-fat cheddar cheese
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup egg substitute (or 2 eggs, well beaten)
1/2 cup low-fat sour cream
1/2 cup 2% low-fat milk
1/4 cup panko breadcrumbs, crumbs or 1/4 cup breadcrumbs
1 teaspoon paprika

Steps:

  • Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray.
  • Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
  • When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
  • Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
  • Stir in the egg substitute.
  • Combine the sour cream and milk & fold into squash mixture.
  • Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.

Nutrition Facts : Calories 116.6, Fat 4.8, SaturatedFat 2.4, Cholesterol 11.7, Sodium 348.2, Carbohydrate 11.7, Fiber 0.8, Sugar 2.4, Protein 7.3

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