HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE
This is a yummy, warming casserole that is meant to be a side dish, but since it has meat in it, can also be served as a main dish. This is the version I came up with after significantly reducing some of the heavier ingredients, that were in the original version I saw on Lucy Classic Cajun & Cuisine, a PBS cooking program. But don't let that scare you - this is not a spicy dish at all. I make this often in the end of summer to use up fresh squash. If you don't have both types of squash, just use 2 of whichever type you do have.
Provided by HeatherFeather
Categories White Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
- Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
- Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
- Drain any fat, then season meat mixture with salt and pepper to taste.
- Add the squash to the beef using a slotted spoon, and reduce heat to low.
- Beat together eggs, then whisk in mayo- add this mixture to the skillet.
- Stir in the cheese and the cooked rice.
- Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
- Bake in a preheated oven at 350 F for about 15-20 minutes.
- Note: The original version of this recipe called for a whopping 1 whole stick of butter!
- I have always used at most the 1/2 stick and as little as 2 tablespoons.
- -it is based on your preferences.
- I also always use real, unsalted butter.
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
CHEESY SQUASH AND ZUCCHINI CASSEROLE
This cheesy dish is a favorite of our Thanksgiving dinner.
Provided by HALR9000
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
- Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
- Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 16.4 g, Cholesterol 95.1 mg, Fat 20.5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 11.8 g, Sodium 663.4 mg, Sugar 3.4 g
GROUND BEEF SUMMER SQUASH CASSEROLE
My daughter, a home economist, serves the garden-fresh casserole at church functions in summer when squash is at its best. It's a good main dish for lunch or dinner.-Rose Duggins, Massie Louisa, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.
Nutrition Facts :
HARVEST ZUCCHINI CASSEROLE
Make and share this Harvest Zucchini Casserole recipe from Food.com.
Provided by Lavender Lynn
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place 3 C of sliced zucchini in greased 9 x 13 pan.
- Saute ground beef and onion until beef is brown.
- Add rice and seasonings.
- Place this over the zucchini slices.
- Spoon on cottage cheese.
- Put on the rest of zucchini slices.
- Spread on soup.
- Sprinkle on cheese.
- Bake at 350°F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.
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