Yellow Squash Casserole Picadilly Cafeteria Recipes

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YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

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

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

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

YELLOW SQUASH CASSEROLE - PICADILLY CAFETERIA



Yellow Squash Casserole - Picadilly Cafeteria image

We first had this at Picadilly Cafeteria some 20 years or more ago and fell in love with it. Had to do some smooth talking to get the recipe and adapted it for home use

Provided by Margie Brock

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 -4 cups yellow squash, cooked and drained
1 tablespoon sugar
2 eggs, beaten
1 teaspoon salt
1 cup evaporated milk
1/2 cup margarine
1/2 teaspoon celery seed
1/2 teaspoon pepper
2 cups Ritz crackers (rolled in zip lok bag for crumbs)
1 cup grated cheddar cheese
1/4 cup bell pepper, chopped
3/4 cup onion, chopped

Steps:

  • Sauté onion and bell pepper in butter.
  • (You can use 2 tsp butter and enough water to sauté for a lower fat version) add squash and cook until heated through.
  • Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
  • Pour into a greased casserole.
  • Top with cheese and the remaining cracker crumbs.
  • Bake at 375°F.

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Butter a medium baking dish.
  • Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
  • Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
  • Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

SQUASH CASSEROLE (CHARLOTTE'S BARCLAY CAFETERIA)



Squash Casserole (Charlotte's Barclay Cafeteria) image

We still mourn the closing of Barclay Cafeteria in Charlotte, NC's Southpark Shopping Mall. This was one of their signature dishes and the local newspaper published the recipe in response to many requests when they closed. I make it frequently all year long but especially in summer squash season. It cooks up almost like a custard or souffle and is absolutely delicious.

Provided by l0vetw0c00k

Categories     Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lbs squash, sliced
1 medium onion, chopped
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
8 ounces shredded american processed cheese, slices (Kraft sharp American slices)
1/4 cup butter or 1/4 cup margarine
1/4 cup plain flour
2 tablespoons sugar (some reviewers have suggested 2t so if you think 2T will be too sweet, adjust to your taste) or 2 tablespoons Splenda sugar substitute
2 eggs, beaten
1 cup milk

Steps:

  • Cook squash and onion, salted, in enough water to cover in saucepan until tender.
  • Drain well and mash.
  • Add cheese while still hot and stir until cheese melts.
  • Add butter.
  • Mix in flour, sugar and pepper.
  • Add eggs.
  • Stir in milk.
  • Pour into greased 9"x13" casserole.
  • Bake at 400 degrees for 45 minutes until center sets like egg custard.

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

This Southern Yellow Squash Recipe will soon become a family favorite! If you want to know how to cook yellow squash, try this simple 30 minute baked yellow squash recipe! The perfect way to use up garden fresh squash!

Provided by Janelle

Time 35m

Number Of Ingredients 11

4 cups yellow squash, sliced
1/2 cup onion, diced
2 Tablespoons water
1 sleeve of buttered cracker rounds, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons butter

Steps:

  • Preheat oven to 350*F
  • In a deep 12 inch skillet, add squash, onion & water.
  • Cook over medium heat just until pan is hot.
  • Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
  • Add half the crushed cracker rounds and half the cheese to squash and mix well.
  • Add eggs, milk, butter, salt & pepper and mix well.
  • Top mixture with remaining cracker crumbs and cheese.
  • Dot top of casserole with butter.
  • Bake for 25 minutes then devour!

Nutrition Facts : Calories 253 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 613 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

This casserole is one of my favorites. My family often requests it and it is a great way to use up yellow squash!-Mae Kruis, Gallup, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 7

3 tablespoons butter
3 to 4 yellow summer squash, sliced
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
8 to 10 saltines, crushed
Salt and pepper to taste
1-1/2 cups shredded cheddar cheese

Steps:

  • In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.

Nutrition Facts :

EASY YELLOW SQUASH CASSEROLE



Easy Yellow Squash Casserole image

An easy recipe for yellow squash casserole, baked with onion, cream of mushroom soup, mayonnaise, and Cheddar cheese.

Provided by staceyand

Categories     Yellow Squash Recipes

Time 55m

Yield 10

Number Of Ingredients 9

nonstick cooking spray
3 pounds yellow squash, sliced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup mayonnaise
½ cup chopped sweet onions
1 large egg
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
  • Bake in the preheated oven until cooked through and bubbly, about 45 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 9.3 g, Cholesterol 50.5 mg, Fat 27.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 699 mg, Sugar 1.1 g

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