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.
SQUASH, EGG, AND CHEESE CASSEROLE
A friend cooked us a similar dish and I was never able to get the original recipe. After a few years of trying, we've come up with this version and we like it even better than the first! A great way to get non-veggie lovers to indulge!
Provided by jayceeboyer
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.
- While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.
- Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 9 g, Cholesterol 170.5 mg, Fat 31.9 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 17.7 g, Sodium 493.7 mg, Sugar 5.8 g
WINTER SQUASH CHEESE CASSEROLE
I love serving a hot casserole straight from the oven in the winter. It warms up my kitchen and my family loves it!-Alberta Goodrich, Portland, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, cook squash in enough water to cover until tender. Drain. in a skillet, melt butter over medium-high heat. Saute onion until tender. Place squash in a greased 2-qt. casserole. Top with the onion and half the cheese. Beat the eggs, milk and seasonings together. Pour over the squash. Top with remaining cheese; sprinkle with bread crumbs and nutmeg. Bake at 325° for 30 minutes or until set and lightly browned. Serve immediately.
Nutrition Facts :
SQUASH,EGG & CHEESE CASSEROLE
I love this dish it taste like you're eating cheese eggs with a small twist. It's Bariatric friendly as well. Very quick and easy. Enjoy
Provided by Diana in Atlanta
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- coat bottom of pan with virgin olive oil.
- place squash in warm pan and cover let simmer till squash is tender.
- add 7 beaten eggs.
- 1 oz of onion let simmer.
- add 3 cups of cheese or to you desire.
- remove cover to thicken.
- cook for 15 min and serve.
Nutrition Facts : Calories 443.5, Fat 29.8, SaturatedFat 15.8, Cholesterol 424.4, Sodium 945.3, Carbohydrate 15, Fiber 2.3, Sugar 5.3, Protein 30.1
TWO-CHEESE SQUASH CASSEROLE
This comforting casserole recipe features summer squash baked in a creamy two-cheese sauce - a winner side-dish on any menu.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In Dutch oven, heat 4 quarts (16 cups) water to boiling. Add squash and onion; cook uncovered 8 minutes or just until tender. Drain well.
- In large bowl, stir together squash mixture, 1 cup of the bread crumbs, 3/4 cup of the Parmesan cheese, the sour cream, Cheddar cheese, chives, garlic salt, pepper and eggs. Spoon into casserole.
- In small bowl, mix remaining 1 1/2 cups bread crumbs and 1/2 cup Parmesan cheese with melted butter. Sprinkle over squash mixture.
- Bake uncovered 35 to 40 minutes or until set. Let stand 5 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 14 g, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 480 mg
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
SPAGHETTI SQUASH CASSEROLE
I love spaghetti squash and am always looking for new ways to use it. This recipe uses low-fat ingredients but could easily be converted to full-fat if you wish. Other spices or herbs can be added to dress it up; this is just the basic recipe.
Provided by SusieQusie
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray.
- Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
- When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
- Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
- Stir in the egg substitute.
- Combine the sour cream and milk & fold into squash mixture.
- Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.
Nutrition Facts : Calories 116.6, Fat 4.8, SaturatedFat 2.4, Cholesterol 11.7, Sodium 348.2, Carbohydrate 11.7, Fiber 0.8, Sugar 2.4, Protein 7.3
ZUCCHINI, SQUASH, ONION & CHEESE CASSEROLE RECIPE - (4.1/5)
Provided by á-17891
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6 to 8 minutes. Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes. Add fresh grated nutmeg, pinch of salt and pepper and stir in well. Remove from heat and place contents of the pan into a large bowl to let cool slightly. Preheat oven to 375°F. Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined. Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed. sprinkle the top with the remaining panko and Parmesan cheese. Drizzle with just a touch of olive oil. Place in the oven and bake about 10 minutes or until is gets bubbly around the edges. Turn on broiler and broil (keeping a close eye) an additional 3 to 4 minutes until slightly browned on top. Remove from the oven and let sit about 10 minutes before serving. Garnish with fresh chopped Italian parsley and enjoy
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