CHEESY SUMMER SQUASH CASSEROLE
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
YELLOW SQUASH AND CORN CASSEROLE
Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!
Provided by JULIAJOHNSON
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
- Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
- Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g
CORN, SQUASH AND BEEF CASSEROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Position a rack in the upper third of the oven and preheat to 400 degrees F. Whisk the gravy and 1 tablespoon flour in a medium ovenproof skillet; bring to a simmer over medium heat, whisking frequently. Add the brisket, sauerbraten vegetables, squash, thyme, 1/2 teaspoon salt, and pepper to taste. Cook, stirring gently, until the squash is heated through, about 5 minutes. Spread the mixture in an even layer in the skillet.
- Whisk the corn, eggs, cheese, the remaining 1 tablespoon flour, and pepper to taste in a bowl. Pour over the meat mixture, transfer the skillet to the oven and bake until the topping is set and browned in spots, 30 to 35 minutes. Let rest a few minutes before serving.
- Per serving: Calories 587; Fat 25 g (Saturated 8 g); Cholesterol 199 mg; Sodium 1,015 mg; Carbohydrate 47 g; Fiber 5 g; Protein 51 g
- Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5- to -6-quart slow cooker.
- Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
- Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy for another use. Slice the remaining meat and serve with the vegetables and gravy.
- Per serving: Calories 628; Fat 19 g (Saturated 6 g); Cholesterol 139 mg; Sodium 795 mg; Carbohydrate 25 g; Fiber 4 g; Protein 76 g
Nutrition Facts : Calories 587, Fat 25 grams, SaturatedFat 8 grams, Cholesterol 199 milligrams, Sodium 1015 milligrams, Carbohydrate 47 grams, Fiber 5 grams, Protein 51 grams
SQUASH CASSEROLE
Provided by Claire Robinson
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.
CORN FLAKE HASH BROWN CASSEROLE
Makes 1 - 3 quart casserole " Cheesy and delicious, this hash brown casserole has a crunchy topping. "
Provided by Kaccy G.
Categories Breakfast
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper.
- Place mixture in a 3 quart casserole dish.
- In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
- Bake covered in preheated oven for 40 minutes.
- To freeze: Assemble casserole. Wrap tightly with foil and freeze.
- To serve: Thaw in fridge overnight. Bake as directed.
Nutrition Facts : Calories 320.5, Fat 23.6, SaturatedFat 14.1, Cholesterol 62.7, Sodium 656.9, Carbohydrate 20.8, Fiber 1.3, Sugar 1.7, Protein 7.8
AUTUMN SQUASH CASSEROLE
This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.
Provided by NELLIE54914
Categories Side Dish Casseroles Squash Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
- Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
- Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
- Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.9 g, Cholesterol 28.6 mg, Fat 16.4 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 192.8 mg, Sugar 31.7 g
SQUASH STUFFING CASSEROLE
The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 199 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
SQUASH CASSEROLE WITH CORN FLAKE TOPPING
The Corn Flakes add an extra crunch to this recipe. Using non-dairy margarine and mayonnaise makes this a great dairy-free recipe.
Provided by SJG3483
Categories Vegetable
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1/2 of the margarine or butter with cereal.
- Sauté squash in remaining butter for 10 minutes or until slightly tender, but still crisp.
- Stir in water chestnuts, mayo, basil, salt and pepper.
- Spoon squash into greased baking dish and top with cereal.
- If desired, add the layer of cheese in the middle.
- Bake uncovered for 15-20 minutes until hot.
Nutrition Facts : Calories 123.7, Fat 7.5, SaturatedFat 1.2, Cholesterol 3.1, Sodium 221.4, Carbohydrate 14.1, Fiber 1.5, Sugar 3.4, Protein 1.5
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