CHEESY SOUTHERN YELLOW SQUASH CASSEROLE
Cheesy Southern Yellow Squash Casserole takes the lowly squash to new levels with this simple to make recipe. It doesn't have any eggs, sour cream or mayonnaise often found in squash casseroles. Rather, it's flavored with just onions, bacon and cheese.
Provided by Chula King
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F.
- Boil squash in water salted with 2 teaspoons of Kosher salt until tender, about 5 minutes. (See Tip 6)
- Drain well in wire mesh colander. When cool, press squash with paper towels to squeeze out as much water as possible. (See Tip 7)
- Combine crushed Ritz crackers with 1/2 cup of shredded Cheddar cheese. Set aside.
- Heat reserved one tablespoon of bacon grease in 12-inch skillet over medium heat. Add onion; sauté until tender, 5 to 7 minutes. (See Tip 2)
- When onion is tender, add squash, 1 cup of Cheddar cheese, crumbled bacon and pepper to onions; stir to combine. Correct the seasonings.
- Transfer squash mixture to 2 1/2 quart casserole dish that has been sprayed with nonstick vegetable spray. Sprinkle on Ritz/Cheese mixture; dot with 1 tablespoon of butter.
- Bake in preheated 350° F oven for 30 minutes or until squash mixture is bubbly and the top is golden brown.
- Yield: 6 servings. (See Tip 8)
Nutrition Facts : Calories 306 kcal, Carbohydrate 15 g, Protein 11 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 1161 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHEESY BACON YELLOW SQUASH CASSEROLE
This casserole with yellow squash is delicious.
Provided by The Southern Lady
Categories Side Dish
Time 1h10m
Number Of Ingredients 13
Steps:
- Slice squash and set aside. Cook bacon, drain and set aside saving drippings
- In a bowl combine and whisk together the olive oil, black pepper, salt, basil, parsley, garlic, sugar, bacon drippings and chopped onion. Pour over squash and toss to cover all the squash. Spread a layer of the squash in a 2 to 3 quart baking dish, sprinkle on half the cheese cracker crumbs, half the crumbled bacon and half the shredded cheese. Top with another layer of squash, cracker crumbs, bacon and cheese. Bake covered with foil in a preheated 350 oven for 50 to 55 minutes until squash is done.
YELLOW SQUASH CASSEROLE
This is the best Yellow Squash Casserole! Thinly sliced fresh squash is combined with sautéed bacon and onion, cheese, crackers, and a buttery egg mixture. Perfect as a side, Sunday brunch, or holiday get togethers!
Provided by Amy
Categories Side Dish
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Coat a 9x9 square baking dish with nonstick spray; set aside.
- Using a mandolin (if possible) slice the squash into 1/8-inch thin rounds; transfer to a large bowl.
- In a large skillet, sauté bacon over medium heat until starting to get crispy, about 6 minutes. Add in the onion and continue to cook until soft and translucent, about another 2-3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds. Season with a sprinkle of salt and pepper. With a slotted spoon, transfer mixture to the bowl with the squash.
- In a small bowl, mix together the crushed crackers and cheese; add half of the mixture in with squash and bacon. Stir gently to combine.
- In another bowl, whisk together the eggs, milk, salt, pepper, and melted butter. Pour over the squash. Mix to combine, making sure all the squash slices get coated.
- Spread into the prepared pan; sprinkle with the remaining cracker and cheese mixture. Dot with the cold butter bits.
- Bake until lightly browned, 25-30 minutes. Let sit for a few minutes before serving and enjoy!
Nutrition Facts : Carbohydrate 34 g, Protein 11 g, Fat 21 g, SaturatedFat 9 g, TransFat 0.2 g, Cholesterol 77 mg, Sodium 580 mg, Fiber 3 g, Sugar 5 g, Calories 368 kcal, UnsaturatedFat 6 g, ServingSize 1 serving
YELLOW SQUASH CASSEROLE
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
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.
YELLOW SQUASH CASSEROLE WITH BACON
Make and share this Yellow Squash Casserole With Bacon recipe from Food.com.
Provided by Wendy0
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice squash about 1/4-inch thick; cook in boiling salted water until tender.
- Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside.
- In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked.
- In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, then bacon and cheese.
- Bake at 350° until hot and cheese is melted.
CREAMY YELLOW SQUASH CASSEROLE
Here's a simple yet yummy garden recipe my granny used to make. She'd pick her veggies daily, then cook them for dinner. It always tasted so fresh and tender. -Mandy Nall, Montgomery, AL
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 338 calories, Fat 24g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1068mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
BOSTON YELLOW SQUASH CASSEROLE
This is a lovely squash dish that was given to me by my friend Lisa in Boston. You may easily substitute zucchini for yellow squash. It can be put together ahead of time, and baked before serving. It is one of my dad's favorite squash dishes that I have made.
Provided by Expat in Holland
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blanch squash and onion in boiling water for about 5 minutes. Drain well.
- In bowl combine cream of mushroom soup, breadcrumbs, butter, garlic powder, parsley, and italian seasonings. Mix well.
- Add squash, onions, cheddar cheese and stir well.
- Pour into greased casserole dish.
- Bake, in preheated 350F oven, for 30-35 minutes.
- Serve.
Nutrition Facts : Calories 445.5, Fat 29.6, SaturatedFat 16, Cholesterol 67.4, Sodium 1097.5, Carbohydrate 29.8, Fiber 3.1, Sugar 6.8, Protein 17.1
BAKED YELLOW SQUASH CASSEROLE
Try our Baked Yellow Squash Casserole for a tasty and colorful end-of-summer dish! Prep for this easy-to-make baked yellow squash dish in just 10 minutes.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Combine all ingredients except cracker crumbs in 2-qt. casserole.
- Top with cracker crumbs.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
YELLOW SQUASH CASSEROLE
Categories Onion Side Bake Sauté Casserole/Gratin Bell Pepper Fall Yellow Squash Sour Cream Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Put oven rack in lower third of oven and put a large shallow baking pan on rack, then preheat oven to 475°F.
- Toss one third of squash with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then spread in preheated baking pan in 1 layer and roast in oven, stirring once, until tender, 12 to 15 minutes. Transfer squash to a large bowl. Roast remaining squash in 2 batches in same manner, tossing with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper (per batch) just before roasting and adding to bowl when done.
- Toss onions and bell peppers with remaining tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in another large bowl, then spread in baking pan and roast, stirring once, until onions are golden, 8 to 10 minutes. Transfer to bowl with squash.
- Move oven rack to middle position and reduce oven temperature to 400°F.
- Melt 3 tablespoons butter in a saucepan and remove from heat, then add bread crumbs and a pinch of salt, tossing to coat crumbs. Spread evenly in cleaned baking pan and bake, without stirring, until pale golden, about 5 minutes.
- Melt remaining 4 tablespoons butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking constantly, 3 minutes. Add broth, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and cool 5 minutes, whisking occasionally, then whisk in sour cream and salt and pepper to taste. Pour sauce over squash mixture and stir gently until combined well.
- Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity), then spread squash mixture evenly into it and sprinkle with bread crumbs. Bake casserole until golden and bubbling, 15 to 20 minutes. Serve immediately.
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
YELLOW SQUASH CASSEROLE
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
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 :
YELLOW SQUASH CASSEROLE
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
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
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