SUMMER SQUASH CASSEROLE
Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
- Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
- Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
- Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.
SUMMER SQUASH CASSEROLE
Provided by Virginia Willis
Time 55m
Yield 8 servings
Number Of Ingredients 11
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.
SUMMER SQUASH CASSEROLE WITH NUTS
This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.
Provided by Paula
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
- Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Nutrition Facts : Calories 249.6 calories, Carbohydrate 9.9 g, Cholesterol 45.5 mg, Fat 22.2 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 6.7 g, Sodium 197.9 mg, Sugar 3.8 g
SUMMER SQUASH CASSEROLE
This fresh-tasting side dish is excellent with any meat. It was a popular part of the meal served at the August wedding of our son James and his bride, Margret.-Carole Davis, Keene, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 26-30 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture. , Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through.
Nutrition Facts : Calories 188 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 326mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
SUMMER SQUASH CASSEROLE
This is probably loaded with calories but it is also loaded with flavor. It is nice when your garden gives you a lot of squash and you get tired of doing the same old thing with it.
Provided by Mimi in Maine
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the squash and onion in some water for 5 minutes; drain well.
- Mix together the soup and sour cream.
- Stir in the shredded carrot.
- Fold in the squash and onion.
- Combine the stuffing mix with the melted butter; mix well.
- Spread one-half of the stuffing in 7 1/2" x 12" pan.
- Add the squash mixture.
- Then add the rest of the stuffing on top.
- Bake 350 degrees for 25-30 minute.
Nutrition Facts : Calories 435.1, Fat 27.7, SaturatedFat 15.9, Cholesterol 61.8, Sodium 1062.7, Carbohydrate 40.1, Fiber 3.1, Sugar 7.1, Protein 8.3
CHEESY SUMMER SQUASH CASSEROLE
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
MAMA'S SUMMER SQUASH CASSEROLE
This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.
Provided by Northerngirl
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
- Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
- Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.
Nutrition Facts : Calories 369 calories, Carbohydrate 24.9 g, Cholesterol 86.3 mg, Fat 24 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 12.4 g, Sodium 438.8 mg, Sugar 1.9 g
SUMMER SQUASH SIDE DISH CASSEROLE
My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. -Sue Joyce, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.
Nutrition Facts : Calories 344 calories, Fat 23g fat (14g saturated fat), Cholesterol 167mg cholesterol, Sodium 1029mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein.
SOUTHWESTERN SUMMER SQUASH CASSEROLE
A Southwestern turn on the basic baked squash casserole. Our pattypan squash came in like great guns this season, and I have deemed it the "Forrest Gump" of the squash community, due to its versatility--steamed, broiled, grilled, sauteed, stir-fried, baked, eaten raw ... well, you get the idea.
Provided by Kathie Johnson-Giuliani
Categories Meat and Poultry Recipes Pork Sausage
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Bring a pot of water to a boil over medium heat. Add corn, cover, and return to a boil. Cook until tender, 5 to 7 minutes. Drain, remove kernels with a sharp knife, and discard cob.
- While corn is cooking, remove stems from squash, cut into chunks, and remove and discard seeds.
- Place corn, squash, mixed vegetables, onion, and jalapeno pepper into a gallon-sized resealable plastic bag. Add olive oil and seasoning blend, close the bag, and toss until vegetables are well coated.
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch baking pan with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain on a paper-towel lined plate.
- Meanwhile, arrange a single layer of chips in the bottom of the prepared baking pan. Crush remaining chips until you have 3 1/2 cups; set aside.
- Combine 1 1/2 cups Mexican cheese, mayonnaise, evaporated milk, eggs, cayenne pepper, salt, and black pepper in a large bowl; beat with an electric mixer until well combined. Stir in vegetables and toss well. Add 2 cups crushed chips and toss again until well mixed. Stir in cooked chorizo until blended, and pour into the pan on top of the chips.
- Combine remaining 1 1/2 cups of chips with remaining 1 cup Mexican cheese in a small bowl. Sprinkle across top of casserole. Cover with aluminum foil and place pan on a rimmed baking sheet to catch drippings.
- Bake in the preheated oven for 40 minutes. Remove foil and bake until top is browning and bubbling, about 15 minutes more. Remove from the oven and let sit for at least 10 minutes before serving.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 36.2 g, Cholesterol 71.8 mg, Fat 31.5 g, Fiber 3.5 g, Protein 14.8 g, SaturatedFat 8.1 g, Sodium 561.4 mg, Sugar 2.2 g
SUMMER SQUASH CASSEROLE
"Why don't you just cook something that tastes really good?" Julia Reed's mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine. Her mother thought Ms. Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it's delicious. Like, for example, this recipe, for what Julia called in a 2002 article, "the best squash casserole on the planet Earth." The ingredients are by no means fancy - summer squash, jalapeño, white bread, Ritz crackers, eggs and Cheddar - but they combine in mysterious and marvelous ways to deliver a perfect accompaniment to grilled chicken or a weekend roast.
Provided by Julia Reed
Categories casseroles, times classics, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
- Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
- Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 471 milligrams, Sugar 5 grams, TransFat 1 gram
SUMMER SQUASH CASSEROLE
Make and share this Summer Squash Casserole recipe from Food.com.
Provided by William Hakala
Categories Vegetable
Time 1h10m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and de-seed squash.
- Cut into large cubes and boil until tender.
- Mash thoroughly and add butter, egg, onion, salt, pepper and crackers.
- Place in buttered casserole dish.
- Sprinkle grated cheese on top.
- Bake at 350 degrees until bubbles appear on edge, about 25 minutes.
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
SUMMER SQUASH CASSEROLE
Make and share this Summer Squash Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
- In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
- Fold in the zucchini mixture; set aside.
- In a smaller bowl, toss the stiffing mix and melted butter.
- Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
- Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 179.7, Fat 13.9, SaturatedFat 8.1, Cholesterol 33, Sodium 370.8, Carbohydrate 12, Fiber 2.2, Sugar 4.8, Protein 3.8
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