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 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.
3-CHEESE YELLOW SQUASH CASSEROLE
Works as a side dish or a veggie entree. another great dish from Hawaii cook Marilyn Jansen's "Recipes for Life."
Provided by ali Bresnahan
Categories Casseroles
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Slice yellow squash 1/4 inch thick and line a 9 x 9 baking pan with them.
- 2. Whisk eggs, add cottage cheese, salt and pepper. Pour 1/3 of this mixture over squash in pan, then sprinkle a layer of jack cheese over it.
- 3. Layer more squash, slices of onion, and cover with another third of the egg/cottage cheese mixture. Top with parmesan and more jack cheese.
- 4. Final layer: squash, egg mixture, jack, parmy and bread crumbs.
- 5. Bake at 375 for 45 minutes, until all the cheese is melted and eggs are cooked.
CHEESY SUMMER SQUASH CASSEROLE
Experience the amazing flavor of this Cheesy Summer Squash Casserole. This Cheesy Summer Squash Casserole is topped with crisp, buttery crackers.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Combine all ingredients except cracker crumbs in 2-qt. casserole dish.
- Top with crumbs.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 2 g, Protein 4 g
THREE-SQUASH CASSEROLE
Raw corn adds a delightful crunch to this family favorite casserole with patty pan squash.
Provided by MMMMeg
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h25m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 7x11-inch or 2-quart casserole dish.
- Bring a large pot of water to a rolling boil. Add patty pan, yellow squash, zucchini, and onion; return to a boil. Boil until vegetables are tender, about 15 minutes. Drain and transfer to a large bowl.
- Add Cheddar cheese, butter, chile peppers, bread crumbs, corn kernels, and eggs. Season with salt and pepper and pour into the prepared casserole. Top with wontons.
- Bake in the preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 7.4 g, Cholesterol 61.3 mg, Fat 10 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 5.7 g, Sodium 181.9 mg, Sugar 1.4 g
3 CHEESE SUMMER SQUASH CASSEROLE
Categories Vegetable Bake Kid-Friendly Wheat/Gluten-Free Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375. 1. Saute' squash, onion, and garlic in butter over medium heat in an oven proof skillet for approximately 15 minutes, until squash is beginning to soften. Stir occasionally. 2. Combine cornstarch with water slowly to form a slurry. Add cayenne, salt, evaporated milk, cheeses and eggs. Whisk until well mixed. 3. Add egg mixture to squash, stir gently to combine. 4. Bake casserole at 375 for 30 minutes until lightly browned and custard has cooked through when tested with a knife. 5. Serve with rice or French bread and a salad.
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
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