SOUTHERN YELLOW SQUASH CASSEROLE
This easy southern squash casserole is a delicious way to enjoy yellow squash.
Provided by Bintu Hardy
Categories Side Dish
Number Of Ingredients 11
Steps:
- Preheat your oven to 350F / 180C / gas 4.
- Slice and steam the squash for 10 minutes to soften it.
- Prepare the cracker topping by crushing the ritz crackers and combining them with melted butter.
- Whisk the remaining ingredients in a saucepan to make the cheese sauce.
- Drain the squash and combine it with the cheese sauce. Pour it into a casserole dish and top with the crackers.
- Bake 20 minutes until hot and bubbly.
Nutrition Facts : Calories 178 kcal, Carbohydrate 6 g, Protein 7 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 324 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SQUASH CASSEROLE
Yield: 6 servings (2 points per serving for blue, green and purple)
Provided by keepingonpoint
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray an 8x8 pan with no-stick spray. Add the zucchini and squash to the pan.
- Melt the butter in a small frying pan and add the shallot. Cook for 2 minutes then add the minced garlic and cook for 1 more minute.
- Pour the melted butter mixture over the squash. Season with salt and pepper.
- Mix together the Panko breadcrumbs and Parmesan cheese then sprinkle over the squash. Cover the pan with foil and bake for 30 minutes.
- Remove the foil then broil on high for 5 minutes.
SUMMER SQUASH MUSHROOM CASSEROLE
This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" -Jennifer Wallace, Canal Winchester, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 234 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 564mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
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
SUMMER SQUASH SIDE DISH CASSEROLE
My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. -Sue Joyce, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.
Nutrition Facts : Calories 344 calories, Fat 23g fat (14g saturated fat), Cholesterol 167mg cholesterol, Sodium 1029mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein.
WW SQUASH CASSEROLE
Make and share this Ww Squash Casserole recipe from Food.com.
Provided by GibbyLou
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Thickly slice squash and onion and boil in enough water to cover until tender.
- Drain, add crushed crackers, margarine, cheese, salt and pepper.
- Pour into a PAM sprayed 9x9 casserole dish.
- Bake at 350 for 30 minutes or until lightly browned.
Nutrition Facts : Calories 106.6, Fat 5, SaturatedFat 2, Cholesterol 7.9, Sodium 592.6, Carbohydrate 10.7, Fiber 2, Sugar 3.8, Protein 6.4
WEIGHT WATCHER'S BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE
Make and share this Weight Watcher's Butternut Squash, Sage and Mushroom Casserole recipe from Food.com.
Provided by Meg Sweetland Baker
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Cut 1 squash in half lengthwise. Peel other squash and cut into 1/2-inch cubes.
- Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash that was cut lengthwise and place cut side down on cookie sheet. Roast until very soft, about 35 to 40 minutes. Remove from oven and let cool.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and 1/4 teaspoon salt. Increase temperature to high and cook, stirring often, 6 minutes. Remove from heat and stir in cubed butternut squash; let cool.
- Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan. Bring to a boil, cover and remove from heat.
- Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper.
- Coat a 9 X 9-inch pan with cooking spray. Spoon half of mashed squash into bottom of pan and spread into an even layer. Top with 3 uncooked noodles (you will need to break them to make them fit) and spoon over 1 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.
- Cover pan with foil and bake 20 minutes. Remove foil and bake 10 minutes more. Remove from oven and let stand 10 minutes before slicing into 6 pieces.
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