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
GWEN'S ORIGINAL SQUASH CASSEROLE
This dish has been a staple on Thanksgiving for as long as I can remember. I don't remember my mom making squash any other way. I just know that when I tried it as a child for the first time I remember how delicious it was. A Thanksgiving without it is not a real Thanksgiving at my house. Other's have tried to duplicate it and failed. There is only one way to make it and this is it. Don't substitute or change anything, follow the directions to a "T". Enjoy!
Provided by chefRD
Categories Vegetable
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Place squash, carrots and onions in medium pot. Cover with water. Bring to a boil, then reduce heat and continue to cook till fork tender. Drain well in collander.
- Melt the stick of butter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of mixture to use as topping).
- Spread other half on the bottom of the casserole.
- Combine cream of chicken and sour cream with the drained squash. Add black pepper to taste.
- Add to casserole dish and then top with remaining cornbread topping.
- Bake at 350 degrees for 30 to 35 minutes until it bubbles around edges and is golden brown.
Nutrition Facts : Calories 310, Fat 18.9, SaturatedFat 10.3, Cholesterol 41.1, Sodium 818.6, Carbohydrate 30.6, Fiber 5.3, Sugar 3.8, Protein 5.7
SQUASH CASSEROLE, GRANDMA'S WAY
This dish goes great with baked, fried or grilled pork chops, and is an awesome side dish for pot lucks or food parties. I got this recipe from my grandmother...who has since left us to go on to a better place. I learned 95.9% of my cooking skills from my 2 grandmothers and the rest from my mom and my family. I have loved to...
Provided by Janette Suber
Categories Casseroles
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Cook squash and onions till squash is cooked down and done. (For those unfamiliar with how to cook the squash.....place it in a pot with the onion and salt and pepper, and just do cover with water and bring to a boil, then cut down the heat to simmer until squash is tender, not mushy.) Strain off excess water.
- 2. Using 9 x 11 casserole dish, butter sides and bottom of dish. Start layering ingredients, beginning with Squash, (add a little salt and pepper to squash prior to placing in casserole dish, if needed) add a layer of cheese, mix together the milk and cream of mushroom soup, and spread it evenly over the cheese, repeat these layers again, then crumble a pack of the Ritz crackers and generously cover top of soup mixture. Dab top of crackers with a few pats of butter.
- 3. Place in a 350 degree oven for about 15-20 minutes, until golden brown or until it starts to bubble and boil a little around the edges. (You just really want to melt the cheese, and heat it through and maybe brown the top a little) Serve warm or let stand for a few minutes before serving with your favorite meal.
LADY BIRD JOHNSON'S SHRIMP SQUASH CASSEROLE
This recipe is from the LBJ library archives. A rich squash casserole with shrimp and Parmesan cheese. The original recipe calls for margarine, but I use butter. If you want to make the "original" recipe, feel free to sub in margarine for the butter.
Provided by xtine
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- The squash should be cut into 1/4" thick slices.
- Thoroughly rinse shrimp under cold water and drain.
- Heat 2 tablespoons of butter in a saucepan. Blend in flour, salt and pepper and cook until it bubbles.
- Remove the saucepan from the heat and add the chicken broth gradually, stirring constantly. Bring to a boil and then simmer for 2 minutes.
- Blend in the cream and the minced onions, then mix in raw shrimp. Cover and set aside.
- Layer half the squash in a greased 1 1/2 quart casserole dish. Spoon half the shrimp sauce over the squash. Repeat with remaining squash and shrimp sauce.
- Cover tightly and bake at 400 degrees for 30 minutes.
- Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.
- After the squash has cooked for 30 minutes, top with the breadcrumb mixture.
- Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.
Nutrition Facts : Calories 200.2, Fat 15.2, SaturatedFat 9.2, Cholesterol 46.1, Sodium 511.1, Carbohydrate 11.5, Fiber 1.1, Sugar 2.4, Protein 5.1
SPECIAL SQUASH CASSEROLE
Squash has traditionally been a food our family passes up, but this luscious casserole is an exception to the rule. You won't find it among our Thanksgiving leftovers-it's one of the first dishes to go back to the kitchen empty. -Kathleen Cox, Wyoming, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place squash in a Dutch oven or large saucepan; cover with water. Bring to a boil; cover and cook until tender, 25-30 minutes. Drain and place in a large bowl; beat just until smooth. , Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well. , Transfer to a large greased cast-iron skillet or 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Meanwhile, in a small bowl, combine topping ingredients until crumbly., Sprinkle topping over squash. Bake, uncovered, until heated through, 12-15 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 12g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 146mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.
EASY CREAMY SQUASH CASSEROLE
This cheese-enhanced squash casserole is quick and easy to prepare and will please all the members of your family. My husband considers himself a squash casserole connoisseur. He loves this one!
Provided by Sylvia Roland
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
- Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
- Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
- Bake in the preheated oven until crackers are lightly browned, about 20 minutes.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 19.4 g, Cholesterol 112.7 mg, Fat 37.4 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 20.9 g, Sodium 457.8 mg, Sugar 1.9 g
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