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.
CALICO SQUASH CASSEROLE
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
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
BOSTON MARKET SQUASH CASSEROLE
This is fairly close to Boston Market's Squash Casserole. I've only had it a few times but its gooood. You can make this recipe to freeze ahead for OAMC. You'll be happy to have it in the freezer, I promise! :)
Provided by TishT
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare Jiffy Mix as directed on the box, set aside to cool.
- Place zucchini and yellow squash in a large saucepan and add just enough of water to cover.
- Cook on medium low heat just until tender, remove from heat.
- Drain squash, reserve one cup of water for casserole.
- On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
- Add chicken bouillon cubes and garlic to onions, stir.
- Add drained squash and diced cheese, stir.
- Crumble corn bread in squash and pour the reserved cup of water and mix well.
- Place squash mixture in a 13x11" baking pan that has been sprayed with a non-stick spray.
- *This is the point I freeze mine - can also be frozen in 2 small pans if desired. Then all you have to do is thaw when ready and cook!
- Cover casserole and place in a preheated oven at 350°F.
- Bake for 50-60 minutes.
- Remove cover the last 20 minutes of baking time.
- Lower Fat content by reducing amount of butter used by half.
Nutrition Facts : Calories 396.9, Fat 30, SaturatedFat 17.8, Cholesterol 76.2, Sodium 1163.9, Carbohydrate 22.8, Fiber 3.4, Sugar 9.5, Protein 11.1
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
SQUASH CASSEROLE WITH PIMENTO
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
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
SPAGHETTI SQUASH CASSEROLE RECIPE BY TASTY
This spaghetti squash casserole is hearty and comforting, but won't weigh you down. Strands of spaghetti squash stand in for pasta--they're tossed with a quick beef and tomato sauce, topped with cheese, and baked to gooey, golden brown perfection.
Provided by Tasty
Categories Dinner
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- On a cutting board, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then transfer to a rimmed baking sheet, cut side-down.
- Bake the squash until fork-tender, about 1 hour. Let the spaghetti squash cool for 5 minutes, then use a fork to pull the strands of spaghetti squash and transfer to a medium bowl.
- In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 1 minute.
- Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring often, until combined, about 1 minute.
- Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Stir in the spaghetti squash until well combined.
- Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the cheese over the casserole.
- Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let the casserole cool for 5 minutes.
- Top with the basil, then serve.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 33 grams, Sugar 6 grams
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