Sweet Yellow Squash Casserole Recipes

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SOUTHERN BAKED YELLOW SQUASH

I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!

Provided by Melissa Hamilton

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h35m

Yield 10

Number Of Ingredients 10



Southern Baked Yellow Squash image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
  • Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g

3 pounds yellow summer squash, cut into 1-inch cubes
½ cup dry bread crumbs
½ cup chopped onion
2 eggs
¼ cup butter, melted
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon black pepper
¼ cup butter, melted
¼ cup dry bread crumbs

YELLOW SQUASH CASSEROLE

Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11



Yellow Squash Casserole image

Steps:

  • Preheat the oven to 350 degrees F. Butter a medium baking dish.
  • Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
  • Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
  • Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

SAVORY YELLOW SQUASH CASSEROLE

I alternate this recipe with Sweet Potato Casserole at Thanksgiving and Christmas. My guests and family love it. This recipe was taken from the The American Country Inn and Bed & Breakfast Cookbook. Enjoy!

Provided by DailyInspiration

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Savory Yellow Squash Casserole image

Steps:

  • Combine the squash, sugar, mayonnaise, cheese, 1/2 cup of the cracker crumbs, onion and egg. Place into a 1 1/2 quart casserole dish and top with cracker crumbs,melted buter and pecans (I place the cracker crumbs and pecans in a plastic bag and then add the melted butter- mix well.).
  • Bake in a 350 degree oven for 40 minutes. 4-6.

Nutrition Facts : Calories 562.3, Fat 37.7, SaturatedFat 13.1, Cholesterol 99.5, Sodium 426.1, Carbohydrate 48.7, Fiber 3, Sugar 17.5, Protein 10.4

2 cups cooked and mashed yellow squash (drain well)
1/4 cup sugar
1/2 cup mayonnaise
1/2 cup grated cheddar cheese
1/2 cup cracker crumb (I use Waverly crackers)
1/2 cup onion, minced
1 egg, beaten
1/2 cup cracker crumb
1/4 cup butter, melted
1/2 cup chopped pecans

YELLOW SQUASH CASSEROLE

This Southern Yellow Squash Recipe will soon become a family favorite! If you want to know how to cook yellow squash, try this simple 30 minute baked yellow squash recipe! The perfect way to use up garden fresh squash!

Provided by Janelle

Time 35m

Number Of Ingredients 11



Yellow Squash Casserole image

Steps:

  • Preheat oven to 350*F
  • In a deep 12 inch skillet, add squash, onion & water.
  • Cook over medium heat just until pan is hot.
  • Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
  • Add half the crushed cracker rounds and half the cheese to squash and mix well.
  • Add eggs, milk, butter, salt & pepper and mix well.
  • Top mixture with remaining cracker crumbs and cheese.
  • Dot top of casserole with butter.
  • Bake for 25 minutes then devour!

Nutrition Facts : Calories 253 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 613 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

4 cups yellow squash, sliced
1/2 cup onion, diced
2 Tablespoons water
1 sleeve of buttered cracker rounds, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons butter

EASY YELLOW SQUASH CASSEROLE

An easy recipe for yellow squash casserole, baked with onion, cream of mushroom soup, mayonnaise, and Cheddar cheese.

Provided by staceyand

Categories     Yellow Squash Recipes

Time 55m

Yield 10

Number Of Ingredients 9



Easy Yellow Squash Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
  • Bake in the preheated oven until cooked through and bubbly, about 45 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 9.3 g, Cholesterol 50.5 mg, Fat 27.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 699 mg, Sugar 1.1 g

nonstick cooking spray
3 pounds yellow squash, sliced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup mayonnaise
½ cup chopped sweet onions
1 large egg
1 teaspoon salt
½ teaspoon ground black pepper

YELLOW SQUASH CASSEROLE

This casserole is one of my favorites. My family often requests it and it is a great way to use up yellow squash!-Mae Kruis, Gallup, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 7



Yellow Squash Casserole image

Steps:

  • In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.

Nutrition Facts :

3 tablespoons butter
3 to 4 yellow summer squash, sliced
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
8 to 10 saltines, crushed
Salt and pepper to taste
1-1/2 cups shredded cheddar cheese

CREAMY YELLOW SQUASH CASSEROLE

Here's a simple yet yummy garden recipe my granny used to make. She'd pick her veggies daily, then cook them for dinner. It always tasted so fresh and tender. -Mandy Nall, Montgomery, AL

Provided by Taste of Home

Time 55m

Yield 10 servings.

Number Of Ingredients 14



Creamy Yellow Squash Casserole image

Steps:

  • Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 338 calories, Fat 24g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1068mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

1 can (14-1/2 ounces) chicken broth
7 cups thinly sliced yellow summer squash (about 5 medium)
1 large sweet onion, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon celery salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded Gouda cheese
1 cup (4 ounces) shredded provolone cheese
10 bacon strips, cooked and crumbled
20 Ritz crackers, crushed
1-1/2 cups coarsely crumbled cornbread
3 tablespoons butter, melted

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