EASY SQUASH CASSEROLE
Nothing beats a classic squash casserole.
Provided by Southern Living Editors
Categories Casserole
Time P2DT2h
Number Of Ingredients 9
Steps:
- Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
- Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
- Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
- Bake at 350°F for 30 to 35 minutes or until set.
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
SOUTHERN YELLOW SQUASH CASSEROLE
This Southern squash casserole is topped off with a buttery Ritz cracker topping, then baked to perfection. An easy and delicious side dish, that pairs wonderfully with any main dish.
Provided by Julie Maestre
Categories Side
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. and grease an 8x8 baking dish with cooking spray or softened butter.
- Slice the squash into 1-inch rounds.
- Melt 4 tbsp of butter in a large skillet over medium-high heat. Add the squash and onions, cover, and cook for 10 minutes, stirring occasionally. Stir in the fresh garlic, Italian seasoning, sugar, and season with salt and pepper.
- Place the squash mixture in a colander and let it sit for 5 minutes.
- In a large bowl, mix the shredded Gruyere cheese, mayo, sour cream, and eggs until well combined.
- Add the onion and squash mixture into the mayo mixture and mix well. Season with salt and pepper.
- In a medium-sized bowl, mix the crushed ritz crackers and 2 tbsp melted butter until well combined.
- Place the squash mixture into the prepared baking dish and top it off with the ritz cracker mixture. Bake for 25 minutes uncovered and enjoy!
Nutrition Facts : Calories 291 kcal, Carbohydrate 14 g, Protein 5 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 77 mg, Sodium 261 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
YELLOW SQUASH CASSEROLE
I like to take 10 minutes and prep this simple yellow squash casserole the night before I plan to use it. That way I can just pop it in the oven the next day and enjoy this creamy southern classic with no fuss.
Provided by Marye Audet-White
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F.
- Grease an 8x8 inch baking dish or a 1 1/2 quart casserole
- Melt 2 tablspoons or so of the butter and the olive oil in a heavy skillet.
- Saute squash for about 5 to 10 minutes. If you are using fresh onion and pepper add it with the squash.
- Cover, reduce heat, and steam until very soft, stirring often.
- Remove from heat and let stand in a colander for a few minutes to drain any excess liquid.
- Add to a large bowl.
- Mix in the sour cream to cool it down a little.
- Add the 1 1/2 cups Cheddar cheese and the beaten egg.
- Mix well.
- Spoon into the greased casserole.
- Top with crumbs and cheese.
- Dot with remaining butter.
- Bake for 30 -35 minutes, until the top is golden and the casserole is firm to the touch.
Nutrition Facts : Calories 340 kcal, Carbohydrate 11 g, Protein 10 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 88 mg, Sodium 352 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SOUTHERN SUMMER SQUASH CASSEROLE
Make and share this Southern Summer Squash Casserole recipe from Food.com.
Provided by Cattleships
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly brown bacon in large (3 qt) saucepan.
- Stir in onions when bacon is browned and cook over medium heat until clear.
- Add sliced summer squash and mix with bacon and onion.
- Allow squash to cook down stirring often.
- Grease large casserole dish on all sides.
- When squash is cooked, spoon out enough to cover bottom of casserole dish to about 2 inches with slotted spoon.
- Put 5 or 6 pats of butter and several dollops of sour cream or cream cheese (sour cream is easier to work with) on top of layer and cover with bread crumbs.
- repeat process with second layer, but do not put sour cream or cream cheese on top of casserole.
- Put casserole into 325 degree pre-heated oven uncovered and cook for 1 hour.
Nutrition Facts : Calories 46, Fat 1.3, SaturatedFat 0.4, Cholesterol 1.4, Sodium 21.1, Carbohydrate 7.9, Fiber 2.4, Sugar 4.9, Protein 2.8
SOUTHERN YELLOW SQUASH CASSEROLE
Also known as Summer Squash Casserole, this is a very simple yet authentic Southern recipe that my family has been making for years. This casserole goes very well with those summer, fresh vegetable dinners and is also a hit at pot luck dinners, family reunions, or any other gathering of people. As with all good southern food, make sure you have your bottle of bright red paprika ready to sprinkle on top. Enjoy!
Provided by jpknight22
Categories Vegetable
Time 50m
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a small, square casserole dish.
- Boil squash and onion in a large pot 15 to 20 minutes until tender.
- Pour the squash and onion into a colander and drain. Press firmly against the mixture until all excess moisture is drained.
- In a medium mixing bowl combine drained squash and onion mixture and stir in butter (while still warm) allowing the butter to melt. Fold in sour cream, garlic salt, black pepper, and 1/4 cup of cheddar cheese (note: reserve the remaining half cup for the topping). Check mixture to see if levels of salt and pepper suit your taste and adjust accordingly.
- Add contents of bowl into the greased casserole dish. Layer with remaining 1/2 cup of cheddar cheese, and top with 3/4 cup saltine or Ritz crackers. Gently sprinkle paprika over top for color.
- Bake 25-30 minutes until topping is lightly golden-brown.
Nutrition Facts : Calories 181.3, Fat 12.2, SaturatedFat 7.2, Cholesterol 27.6, Sodium 163.6, Carbohydrate 14.2, Fiber 2.9, Sugar 4.7, Protein 6.4
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