Almas Squash Casserole Recipes

ALMA'S SQUASH CASSEROLE

This is from the kitchen of my beloved grandmother. I was lucky enough to get her to write it down, she has everything in her head ! It is easy and so wonderful. Enjoy

Provided by Angela Gray @angiemath

Categories Soups

Number Of Ingredients 13

Alma's Squash Casserole image

Steps:

Yes, you can use the reduced fat and sodium soups and low-fat sour cream. Although, we won't tell my Grandmother ! tee hee

Ingredients

2 quart(s) sliced yellow squash
1 - large onion sliced thin
2 - carrots, shredded thin
COOK IN A SMALL AMOUNT OF WATER TILL " ALMOST" TENDER AND DRAIN
IN A SEPARATE BOWL ADD
2 can(s) cream of chicken soup
1 cup(s) sour cream
1/2 stick(s) margarine
ADD VEGETABLES TO THIS MIXTURE
1 - sleeve of buttered ritz crackers
POUR VEGETABLE AND SOUP MIXTURE INTO A GREASED 13X9 BAKING DISH
TOP WITH BUTTERED RITZ CRACKERS (MELT 1 STICK OF MARGARINE AND CRUMBLE UP CRACKERS AND MIX WELL)
BAKE AT 350 DEGREES OR UNTIL BUBBLY FOR 30-35 MIN.

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

Yellow Squash Casserole image

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

Ingredients

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

SUMMER SQUASH CASSEROLE

Provided by Virginia Willis

Time 55m

Yield 8 servings

Number Of Ingredients 11

Summer Squash Casserole image

Steps:

Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.
Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.
Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.
Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.

Ingredients

1 tablespoon canola oil, plus more for the dish
3 yellow squash, sliced 1/4 inch thick (about 1 pound)
1/2 sweet onion, chopped
4 zucchini squash, sliced 1/4 inch thick (about 1 pound)
1 tablespoon all-purpose flour
1 cup lowfat milk
1 1/4 cups grated Cheddar
Coarse kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1/4 cup chopped mixed fresh herbs such as parsley, chives and basil

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Web Oct 8, 2018 Directions Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press …
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Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.

Almas Squash Casserole Recipes

ALMA'S SQUASH CASSEROLE

This is from the kitchen of my beloved grandmother. I was lucky enough to get her to write it down, she has everything in her head ! It is easy and so wonderful. Enjoy

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!

SUMMER SQUASH CASSEROLE

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