Spicy Yellow Squash Casserole Recipes

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YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

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

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

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

TEX-MEX SUMMER SQUASH CASSEROLE



Tex-Mex Summer Squash Casserole image

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

Steps:

  • Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

SPICY YELLOW SQUASH CASSEROLE



Spicy Yellow Squash Casserole image

This is a recipe I found on Allrecipes.com. It was submitted by: Liz. She states: "This spicy cheese and ground beef casserole can be used as a side dish or a main course! Any type of squash or ground meat may be used. For winter squash, you may want to pre-cook in the microwave before frying in butter to speed the process."

Provided by Happy Hippie

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
3 yellow squash, sliced
1 lb lean ground beef
1 onion, chopped
3 jalapeno peppers, seeded and diced
2 eggs, beaten
1/2 cup mayonnaise
1 cup cheddar cheese, shredded
salt and pepper
1 cup round buttery cracker, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium heat.
  • Saute squash in butter until tender, about 10 minutes. Set aside.
  • In a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. Drain off grease.
  • In a large bowl, mix together the squash, eggs, and mayonnaise.
  • Stir in the ground beef mixture and Cheddar cheese.
  • Season with salt and pepper.
  • Pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top.
  • Bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.

Nutrition Facts : Calories 322.1, Fat 21.8, SaturatedFat 8.6, Cholesterol 116, Sodium 351.6, Carbohydrate 13.4, Fiber 1.3, Sugar 3.3, Protein 18.3

FABULOUS YELLOW SQUASH CASSEROLE RECIPE



Fabulous Yellow Squash Casserole Recipe image

Here's how to get started with making some of your own homegrown culinary memories, courtesy of this delicious, crispy, and cozy yellow squash casserole.

Provided by Angela Latimer,Tasting Table Staff

Categories     Side dish

Time 35m

Number Of Ingredients 11

6 small yellow squash, thinly sliced
½ cup sour cream
2 large eggs, room temperature
1 tablespoon dried minced onion
1 teaspoon fresh thyme
½ teaspoon salt
¼ teaspoon pepper
1 cup grated cheddar cheese
¾ cup panko breadcrumbs
2 tablespoon butter, melted
1 teaspoon garlic salt

Steps:

  • Preheat your oven to 350 degrees F. Lightly grease or spray a 2-quart casserole dish or 9x13-inch baking pan with non-stick cooking spray.
  • Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.
  • In a medium mixing bowl, combine the sour cream, eggs, fresh thyme, salt, and pepper. Fold in grated cheese then pour over the sliced yellow squash. Mix to combine.
  • Transfer the squash and cheese mixture into the prepared baking dish.
  • In a small bowl, combine panko breadcrumbs with the melted butter and garlic salt, plus parmesan and fresh parsley if desired. Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack in your preheated oven.
  • Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown in color. You can also broil on low for the last few minutes to finish browning the panko topping.
  • Remove from the oven and serve immediately.

Nutrition Facts : Calories 257 calories, Carbohydrate 30 g carbohydrates, Cholesterol 78 mg cholesterol, Fat 13 g fat, Fiber 4 g fiber, Protein 8 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 292 mg, Sugar 1 g, TransFat 0 g

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

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

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

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.

SPICY-SWEET SUMMER SQUASH CASSEROLE



Spicy-Sweet Summer Squash Casserole image

This spicy-sweet side dish is a perfect pairing for outdoor grilling, Sunday dinner, or pot luck gatherings.

Provided by Stoblogger

Categories     < 60 Mins

Time 40m

Yield 1 casserole, 10 serving(s)

Number Of Ingredients 9

1 1/2 lbs yellow squash
1 (10 ounce) bag frozen onion and three pepper blend
1 egg, beaten
1 (15 ounce) can creamed corn
vegetable oil cooking spray
1 (5 ounce) bag garlic cheese croutons, crushed
3/4 cup Italian cheese blend, shredded
salt (optional)
white pepper (optional)

Steps:

  • Preheat oven to 350°.
  • Prepare the squash by splitting each one lengthwise and scraping out most of the seeds, then slice to about 1/2 inch thickness.
  • Place frozen pepper/onion blend and prepared squash into boiling water. Boil until just tender, about 10 minutes.
  • Drain vegetables well, then mash.
  • Stir in the beaten egg, creamed corn, salt, pepper, 1/2 cup of the shredded cheese, and half of the crushed croutons. Fold ingredients together.
  • Spray 9X13 glass baking dish with vegetable cooking spray, pour in the vegetable mixture.
  • Top the casserole with remaining croutons and shredded cheese.
  • Bake until golden and bubbly, about 25 to 35 minutes.

Nutrition Facts : Calories 106.2, Fat 1.7, SaturatedFat 0.4, Cholesterol 21.1, Sodium 242.7, Carbohydrate 20.5, Fiber 1.8, Sugar 2.3, Protein 3.7

EASY YELLOW SQUASH CASSEROLE



Easy Yellow Squash Casserole image

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

nonstick cooking spray
3 pounds yellow squash, sliced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup mayonnaise
½ cup chopped sweet onions
1 large egg
1 teaspoon salt
½ teaspoon ground black pepper

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

CREAMY YELLOW SQUASH CASSEROLE



Creamy Yellow Squash Casserole image

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

1 can (14-1/2 ounces) chicken broth
7 cups thinly sliced yellow summer squash (about 5 medium)
1 large sweet onion, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon celery salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded Gouda cheese
1 cup (4 ounces) shredded provolone cheese
10 bacon strips, cooked and crumbled
20 Ritz crackers, crushed
1-1/2 cups coarsely crumbled cornbread
3 tablespoons butter, melted

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.

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