Worlds Best Squash Casserole Recipes

UNBELIEVABLE SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
• Transfer squash mixture to the prepared baking dish; top with stuffing mix.
• Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

BEST EVER SQUASH CASSEROLE

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

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.

CREAMY BUTTERNUT SQUASH CASSEROLE

Steps:

• Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain., In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

YELLOW SQUASH CASSEROLE

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.

COUNTRY SQUASH CASSEROLE

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
• Bake in the preheated oven until browned on top, about 30 minutes.

WORLD'S BEST SQUASH CASSEROLE

Steps:

• Boil squash in enough water to cover until tender. Add 2 1/4 cups water and 1 cup rice to a different pot and bring to a boil, cover and simmer for 20 minutes.
• Drain squash and mash; add remaining ingredients; pour into large buttered casserole dish.
• Bake in 350 degrees F oven for 1 1/2 hours or until done. Check for doneness by inserting a butter knife into the center of the casserole, if it comes out clean, it is done.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees. Place squash in a large saucepan with onion. Add enough water to cover; bring to a simmer. Cover, and cook until squash is tender, 10 to 15 minutes. Drain, and mash slightly in a colander, pressing to remove as much liquid as possible; transfer to a large bowl.
• Add 1/2 cup cracker crumbs and 1 tablespoon butter to squash. Season with coarse salt and ground pepper; mix well. Transfer to a shallow 8-inch square baking dish. Sprinkle with remaining crumbs; dot with remaining tablespoon butter. Bake until golden, 25 to 30 minutes.

THE BEST YELLOW SQUASH CASSEROLE

Steps:

• Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
• Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
• Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
• Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown. Put them on a small plate lined with paper towels to drain.
• Now drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
• Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

SQUASH CASSEROLE

Steps:

• For the leek crema: Using only the lower third of the leek, remove the root, cut lengthwise down, then dice. Melt the butter in a small saucepan over medium heat. Add the leeks and 2 tablespoons of water. Cover and cook, steaming the leeks until very tender, about 5 minutes.
• While the leeks are steaming, slice the squash lengthwise to ¼-inch thick slices on a mandoline or with a knife, and set aside. Finish the leek crema by adding salt, then cream, and warm through.
• For the squash casserole: Preheat the oven to 400 degrees F. Coat a 9" x 9" or 8" x 10" casserole dish with the butter by rubbing it as if you were waxing a car. Arrange the squash in a single layer in the dish. It's all right if you shingle and overlap edges minimally. This is a six-layer casserole, so allocate the ingredients accordingly. Evenly coat the first level of squash with a ladle of crema, a pinch of salt, a pinch of pepper, a bit of thyme, a sixth of the breadcrumbs, and a sixth of the Parmigiano. Repeat these steps 5 more times, then cover the casserole with a fitted lid or foil. Bake covered for 35 minutes, then uncovered for 10 more minutes or until the top becomes nice and golden brown.
• Remove casserole from the oven and allow to cool for 10 minutes before serving.