Southern Style Squash Casserole Recipes

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SOUTHERN SUMMER SQUASH CASSEROLE

Make and share this Southern Summer Squash Casserole recipe from Food.com.

Provided by Cattleships

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6



Southern Summer Squash Casserole image

Steps:

  • Lightly brown bacon in large (3 qt) saucepan.
  • Stir in onions when bacon is browned and cook over medium heat until clear.
  • Add sliced summer squash and mix with bacon and onion.
  • Allow squash to cook down stirring often.
  • Grease large casserole dish on all sides.
  • When squash is cooked, spoon out enough to cover bottom of casserole dish to about 2 inches with slotted spoon.
  • Put 5 or 6 pats of butter and several dollops of sour cream or cream cheese (sour cream is easier to work with) on top of layer and cover with bread crumbs.
  • repeat process with second layer, but do not put sour cream or cream cheese on top of casserole.
  • Put casserole into 325 degree pre-heated oven uncovered and cook for 1 hour.

Nutrition Facts : Calories 46, Fat 1.3, SaturatedFat 0.4, Cholesterol 1.4, Sodium 21.1, Carbohydrate 7.9, Fiber 2.4, Sugar 4.9, Protein 2.8

8 summer squash, sliced
2 strips thick sliced bacon, cut in 1/2 in pieces
1 medium onion, diced
breadcrumbs (store bought or homemade)
butter
sour cream or cream cheese

SOUTHERN SQUASH CASSEROLE

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Number Of Ingredients 9



Southern Squash Casserole image

Steps:

  • Steam sliced squash and onion until tender. Then in a bowl combine squash, mushroom soup, sour cream, and salt and pepper.
  • Coat a 2 quart casserole dish with Pam. First line casserole dish with a layer of squash mixture, then add a layer of Ritz Crackers, then a layer of cheddar cheese, then pour a little melted butter. Repeat.
  • Bake at 350°F until light brown and bubbly, about 30 to 40 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

2-3 lb yellow squash, sliced medium
1 medium onion, sliced medium
1 can Campbell's cream of mushroom soup
8 oz Breakstone's Sour Cream
Salt and pepper to taste
1 sleeve Ritz Crackers, crushed
1 pkg (8 oz.) Kraft Cheddar Cheese
1/2 stick melted butter
Pam Cooking Spray

SOUTHERN YELLOW SQUASH CASSEROLE

Also known as Summer Squash Casserole, this is a very simple yet authentic Southern recipe that my family has been making for years. This casserole goes very well with those summer, fresh vegetable dinners and is also a hit at pot luck dinners, family reunions, or any other gathering of people. As with all good southern food, make sure you have your bottle of bright red paprika ready to sprinkle on top. Enjoy!

Provided by jpknight22

Categories     Vegetable

Time 50m

Yield 1 casserole, 10 serving(s)

Number Of Ingredients 9



Southern Yellow Squash Casserole image

Steps:

  • Preheat oven to 350 degrees. Grease a small, square casserole dish.
  • Boil squash and onion in a large pot 15 to 20 minutes until tender.
  • Pour the squash and onion into a colander and drain. Press firmly against the mixture until all excess moisture is drained.
  • In a medium mixing bowl combine drained squash and onion mixture and stir in butter (while still warm) allowing the butter to melt. Fold in sour cream, garlic salt, black pepper, and 1/4 cup of cheddar cheese (note: reserve the remaining half cup for the topping). Check mixture to see if levels of salt and pepper suit your taste and adjust accordingly.
  • Add contents of bowl into the greased casserole dish. Layer with remaining 1/2 cup of cheddar cheese, and top with 3/4 cup saltine or Ritz crackers. Gently sprinkle paprika over top for color.
  • Bake 25-30 minutes until topping is lightly golden-brown.

Nutrition Facts : Calories 181.3, Fat 12.2, SaturatedFat 7.2, Cholesterol 27.6, Sodium 163.6, Carbohydrate 14.2, Fiber 2.9, Sugar 4.7, Protein 6.4

7 large yellow squash, diced (about 8 cups)
1 large white onion, chopped
2 tablespoons butter
1 1/4 cups sour cream
1 teaspoon garlic salt
1/2 teaspoon black pepper
3/4 cup cheddar cheese, shredded
3/4 cup saltine crackers, crushed (you may also use Ritz crackers)
1 dash paprika

SQUASH CASSEROLE

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8



Squash Casserole image

Steps:

  • Preheat oven to 350 degrees F.
  • Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.

2 pounds yellow squash, sliced
1 small onion, chopped
1 small bell pepper, chopped
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon white pepper
1 1/2 pounds cheddar cheese
1 cup Italian bread crumbs

SOUTHERN BUTTERNUT SQUASH

My mother made this dish every year for Thanksgiving and Christmas. Now I make it for my family every year. Whenever we get together for a big meal, they always request I bring it! Delicious!

Provided by Jiniwin Schroeder

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 50m

Yield 5

Number Of Ingredients 11



Southern Butternut Squash image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
  • Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, whipping cream, and sugar.
  • Pour into prepared casserole dish. Prepare topping, if desired: combine brown sugar, flour, 1/3 cup butter, and chopped nuts. Mix together and sprinkle over squash.
  • Bake in preheated oven until set and edges begin to bubble, 30 to 45 minutes.

Nutrition Facts : Calories 764.2 calories, Carbohydrate 72.3 g, Cholesterol 198.4 mg, Fat 52 g, Fiber 4.5 g, Protein 7.9 g, SaturatedFat 27.8 g, Sodium 588.4 mg, Sugar 60.1 g

3 cups mashed, cooked butternut squash
½ cup sweetened condensed milk
2 eggs, beaten
½ cup butter, softened
2 teaspoons vanilla extract
½ cup heavy whipping cream
1 cup white sugar
1 pinch brown sugar
⅓ dash all-purpose flour
⅓ cup butter, chilled and cut into small pieces
½ cup chopped pecans

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