Special Squash Casserole Recipes

SPECIAL SQUASH CASSEROLE

Special Squash Casserole image

Squash has traditionally been a food our family passes up, but this luscious casserole is an exception to the rule. You won't find it among our Thanksgiving leftovers-it's one of the first dishes to go back to the kitchen empty. -Kathleen Cox, Wyoming, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3 pounds butternut squash, peeled, seeded and cubed
3/4 cup 2% milk
6 tablespoons butter, melted
3 large eggs, lightly beaten
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup crushed vanilla wafers (about 15 wafers)
1/4 cup packed brown sugar
2 tablespoons butter, melted

Steps:

Place squash in a Dutch oven or large saucepan; cover with water. Bring to a boil; cover and cook until tender, 25-30 minutes. Drain and place in a large bowl; beat just until smooth. , Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well. , Transfer to a large greased cast-iron skillet or 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Meanwhile, in a small bowl, combine topping ingredients until crumbly., Sprinkle topping over squash. Bake, uncovered, until heated through, 12-15 minutes longer.

Nutrition Facts : Calories 279 calories, Fat 12g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 146mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.

SUMMER SQUASH CASSEROLE

Summer Squash Casserole image

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

Ingredients

8 tablespoons (1 stick) unsalted butter
4 medium yellow squash, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 green bell pepper, diced
Half medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 teaspoon thyme leaves (from 10 sprigs)
4 sprigs fresh chives, chopped
1 sleeve buttery crackers, such as Ritz (about 30 crackers), crushed
1/2 teaspoon hot sauce

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.

SUMMER SQUASH SIDE DISH CASSEROLE

Summer Squash Side Dish Casserole image

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

Ingredients

1 pound yellow summer squash, chopped
1/4 cup water
1/4 cup chopped onion
1/2 teaspoon salt
1 large egg, beaten
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

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.

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