Summer Squash Supreme Recipes

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SUMMER SQUASH SUPREME



Summer Squash Supreme image

Looking for wonderful side dish? Enjoy this tasty squash recipe made in 20 minutes.

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 6

1 tablespoon butter
2 cups thinly sliced carrots
2 cups thinly sliced yellow summer squash
2 cups fresh sugar snap peas (about 1/2 lb.), trimmed
1/4 teaspoon lemon-pepper seasoning
1/4 cup chopped fresh oregano or basil

Steps:

  • Melt butter in 12-inch nonstick skillet over medium-high heat. Add carrots; cook and stir 4 minutes.
  • Stir in squash, peas and lemon-pepper seasoning. Reduce heat to medium-low; cover and cook 5 minutes or until vegetables are crisp-tender. Increase heat to high; stir in basil and cook 1 minute.

Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 4 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 45 mg, Sugar 4 g

SQUASH SUPREME



Squash Supreme image

Make and share this Squash Supreme recipe from Food.com.

Provided by Barenakedchef

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups cooked yellow squash, drained
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup
1 carrot, grated
1 small onion, chopped
salt & pepper
herb seasoned bread crumbs
butter

Steps:

  • Mash cooked squash. Add sour cream, chicken soup, grated carrot, chopped onion, salt and pepper. Sprinkle a layer of herb-seasoned bread crumbs on bottom of shallow casserole dish.
  • Spoon squash mixture over crumbs, cover with additional herb-seasoned bread crumbs. Dot generously with butter. Bake in 350 degree oven for 30-45 minutes.

Nutrition Facts : Calories 135.6, Fat 10.7, SaturatedFat 5.3, Cholesterol 24, Sodium 398, Carbohydrate 8.1, Fiber 0.9, Sugar 3.6, Protein 2.7

SOUTHERN SQUASH SUPREME



Southern Squash Supreme image

This recipe has been a family favorite as long as I can remember. No holiday meal for us is complete without this on the table! (I've also seen many guests try this and go from "I don't like squash, but I'll try it" to "Is there any more of that squash casserole?" in just a few bites.)

Provided by Maddie Bell

Categories     Vegetables

Time 1h5m

Number Of Ingredients 8

2 c cooked yellow squash, drained
1 c sour cream
1 can(s) cream of chicken soup, undiluted
1 large carrot, grated
1 small white onion, chopped
salt and pepper, to taste
herb seasoned bread crumbs
butter, cold

Steps:

  • 1. Mash cooked squash; add sour cream, soup, carrot, onion, and desired amount of salt and pepper.
  • 2. Sprinkle a layer of bread crumbs in a shallow casserole dish(I use a 12 inch square); spoon squash mixture over crumbs.
  • 3. Cover with additional crumbs and dot with fresh butter pats. Bake at 350F for 30-45 minutes. Allow to cool 10 minutes before serving.

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