Superb Squash Casserole Recipes

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SUPER SQUASH



Super Squash image

This is my mom's recipe. This squash casserole is filled with flavor and baked with a wonderful stuffing crust. If you like yellow summer squash, then you'll love this great recipe!

Provided by Anonymous

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 45m

Yield 12

Number Of Ingredients 11

2 tablespoons butter
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt.
  • Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture.
  • Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 35.7 g, Cholesterol 91.3 mg, Fat 31 g, Fiber 3.6 g, Protein 9.9 g, SaturatedFat 11.5 g, Sodium 1183.2 mg, Sugar 4.3 g

OLD-SCHOOL SQUASH CASSEROLE RECIPE



Old-School Squash Casserole Recipe image

This classic casserole is a staple dish found at meat-and-three diners and church covered-dish suppers across the South.

Provided by Paige Grandjean

Categories     Casserole

Time 1h5m

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
3 pounds yellow squash, sliced ¼-inch thick (from 5 medium squash)
1 medium-size yellow onion, chopped (about 1 ½ cups)
2 teaspoons kosher salt, divided
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
2 ounces Swiss cheese, shredded (about ½ cup)
½ cup mayonnaise
2 teaspoons chopped fresh thyme
½ teaspoon black pepper
2 sleeves round buttery crackers (such as Ritz), coarsely crushed
1 ounce Parmesan cheese, shredded (about ¼ cup)

Steps:

  • Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
  • Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
  • Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

BEST EVER SQUASH CASSEROLE



Best Ever Squash Casserole image

This is the best squash casserole recipe I've ever made. The corn bread flavor in it makes it just incredible. Its time consuming so I don't make it all that often but its worth doing at least once a month!

Provided by jovigirl

Categories     Vegetable

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

4 1/2 cups zucchini (diced)
4 1/2 cups yellow squash (diced)
1 1/2 cups yellow onions (chopped)
1 (8 ounce) box Jiffy corn muffin mix (prepare as directed on box)
3/4 cup butter
8 ounces process American cheese (diced, use a store brand not Velveeta)
3 chicken bouillon cubes
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley (chopped)

Steps:

  • Prepare Jiffy Mix as directed, set aside to cool.
  • Place zucchini and yellow squash in a large sauce pan 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 13"x11" baking pan that has been sprayed with a none stick spray.
  • Cover casserole and place in a preheated oven at 350 degrees.
  • Bake for 50- 60 minutes.
  • Remove cover the last 20 minutes of baking time.

SQUASH CASSEROLE



Squash Casserole image

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

2 pounds yellow squash or zucchini (older larger squash may be used here), cleaned and cut into 1/2-inch rounds
1 yellow onion, peeled and cut into large dice
1 1/2 tablespoons salt
1 1/2 cups fresh breadcrumbs
3 large eggs, lightly beaten
1 cup heavy cream
1 teaspoon fresh thyme, leaves
1 cup shredded sharp cheddar cheese
1 teaspoon freshly ground black pepper
Pinch cayenne, pepper

Steps:

  • Preheat the oven to 350 degrees. Place squash and onion in a medium saucepan, and cover with water. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes. Drain well, and transfer to a large bowl.
  • Add 1 cup breadcrumbs, eggs, cream, thyme, 1/2 cup cheese, black pepper, cayenne pepper, and remaining teaspoon salt. Gently stir to combine. Pour into a 2-quart shallow baking dish. Spread remaining 1/2 cup cheese and remaining 1/2 cup breadcrumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more.

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