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.
SQUASH STUFFING CASSEROLE
The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 199 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
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
YELLOW SQUASH AND STUFFING CASSEROLE
I was treated to this scrumptious squash dish a few years ago at a holiday potluck. Everyone there demanded the recipe!
Provided by Hippie2MARS
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
- Drain well.
- Mix in soup, sour cream, salt and pepper.
- Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
- Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
- Bake in a 350-degree oven for 30 minutes, until golden brown.
SUMMER SQUASH STUFFING CASSEROLE RECIPE - (4.6/5)
Provided by Nyneve
Number Of Ingredients 16
Steps:
- MAKE THE STUFFING: Melt butter in large pan. Saute onions. Add bread crumbs, broth, and seasoning. Set aside and allow broth to soak into the bread crumbs. MAKE THE FILLING: Grease a pie pan. Layer pan with sliced summer squash and zucchini. Mix together mushroom soup, mayonnaise, curry powder, and lemon juice. Pour mixture over squash. Top with stuffing. Bake at 350°F for about 30 minutes until hot and bubbly.
AWESOME SQUASH CASSEROLE WITH STUFFING
Awesome and easy squash side dish casserole with stuffing that goes well with anything!
Provided by VINEYARDER
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add yellow squash, zucchini, onion, and corn; saute until vegetables are just starting to wilt, about 5 minutes.
- Meanwhile, combine stuffing, Parmesan cheese, egg, pepper, and salt in a casserole dish; mix with a fork until combined. Add sauteed vegetables and mix until combined. Cover with a lid or aluminum foil.
- Bake in the preheated oven until bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 25.4 g, Cholesterol 35.5 mg, Fat 6.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 529.4 mg, Sugar 4 g
SQUASH AND STUFFING CASSEROLE
Steps:
- In a large saucepan, bring 1 1/2 cups water to a boil. Add squash, onion, salt, margarine and pepper to saucepan. Cover and simmer until squash is tender (about 15 minutes).
- Meanwhile, prepare the Stove Top according to package directions. Set aside. When squash is done, drain in a colander or sieve. When squash is completely drained, combine it with the prepared stuffing and cream of chicken soup.
- Place it in a casserole dish and top with shredded cheese.
- Bake at 375°F for 30 to 45 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY SQUASH STUFFING
My friends just rave about this creamy side dish. It's a snap to jazz up summer squash, carrots and onion with canned soup and stuffing mix. -Pamela Thorson, Hot Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat. , Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender.
Nutrition Facts : Calories 349 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 891mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
UNBELIEVABLE SQUASH CASSEROLE
A wonderful casserole, even for those who don't particularly care for squash!
Provided by MCOATES
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
- Transfer squash mixture to the prepared baking dish; top with stuffing mix.
- Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 15.7 g, Cholesterol 23.1 mg, Fat 12.2 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 6.1 g, Sodium 479.4 mg, Sugar 1.5 g
SQUASH CASSEROLE
This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
- Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
- Bake at 350 degrees F for 40 minutes or until hot.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.4 g, Cholesterol 32.1 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 7.8 g, Sodium 605.9 mg, Sugar 2 g
STUFFING & SUMMER SQUASH CASSEROLE
Makes a perfect side dish for your holiday turkey or pork main courses. The availability of summer squash makes this side dish a great choice any time of year.
Provided by Rhonda O
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
- Spread half of the prepared stuffing in 2-quart baking dish.
- In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
- Drain well.
- Stir in soup, sour cream, minced onion seasoning and pepper.
- Spoon vegetable mixture over stuffing.
- Top with remaining stuffing.
- Bake 35 to 40 minutes or until heated through.
Nutrition Facts : Calories 159.8, Fat 6, SaturatedFat 2.7, Cholesterol 9.4, Sodium 590.3, Carbohydrate 22.6, Fiber 1.7, Sugar 3.9, Protein 4.6
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.
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