Summer Squash And Onion Cheesy Casserole Recipes

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CHEESY SQUASH CASSEROLE

Great casserole dish! I add 1/4 cup more of parmesan on the top before the cracker crumbs. This is adapted from a Paula Deen recipe. Hope you enjoy!

Provided by Scoutie

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9



Cheesy Squash Casserole image

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 2-quart casserole dish.
  • Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
  • Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
  • Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
  • Bake for 20 minutes or until the top is golden and bubbly.

1 tablespoon vegetable oil
6 medium summer squash, thinly sliced
1 large vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated fresh parmesan cheese
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
salt & freshly ground black pepper
1 sleeve cracker, crushed medium to fine (recommended Ritz)

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



Cheesy Summer Squash Casserole image

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.

2 small yellow summer squash, sliced
1/4 cup chopped onion
1/2 teaspoon salt, divided
1 large egg
1/4 cup mayonnaise
2 teaspoons sugar
Pepper to taste
1/4 cup shredded cheddar cheese
2 tablespoons crushed cornflakes
1-1/2 teaspoons butter, melted

SUMMER SQUASH AND ONION CHEESY CASSEROLE

My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!

Provided by Coleman Bell

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 8

Number Of Ingredients 8



Summer Squash and Onion Cheesy Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
  • Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
  • Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
  • Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.8 g, Cholesterol 97.5 mg, Fat 31.3 g, Fiber 2.7 g, Protein 24.1 g, SaturatedFat 19.8 g, Sodium 562 mg, Sugar 10 g

1 ½ tablespoons butter, divided
3 summer squash, trimmed and cut into bite-size pieces
3 zucchini, trimmed and cut into bite-size pieces
salt and ground black pepper to taste
3 onions, chopped
1 pound shredded sharp white Cheddar cheese
½ pound shredded Cheddar cheese
3 tablespoons sweetened condensed milk, divided

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



Summer Squash Casserole image

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.

8 tablespoons (1 stick) unsalted butter
4 medium yellow squash, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 green bell pepper, diced
Half medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 teaspoon thyme leaves (from 10 sprigs)
4 sprigs fresh chives, chopped
1 sleeve buttery crackers, such as Ritz (about 30 crackers), crushed
1/2 teaspoon hot sauce

SUMMER SQUASH MUSHROOM CASSEROLE

This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" -Jennifer Wallace, Canal Winchester, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 11



Summer Squash Mushroom Casserole image

Steps:

  • In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 234 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 564mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted

ZUCCHINI, SQUASH, ONION & CHEESE CASSEROLE RECIPE - (4.1/5)

Provided by á-17891

Number Of Ingredients 12



Zucchini, Squash, Onion & Cheese Casserole Recipe - (4.1/5) image

Steps:

  • Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6 to 8 minutes. Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes. Add fresh grated nutmeg, pinch of salt and pepper and stir in well. Remove from heat and place contents of the pan into a large bowl to let cool slightly. Preheat oven to 375°F. Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined. Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed. sprinkle the top with the remaining panko and Parmesan cheese. Drizzle with just a touch of olive oil. Place in the oven and bake about 10 minutes or until is gets bubbly around the edges. Turn on broiler and broil (keeping a close eye) an additional 3 to 4 minutes until slightly browned on top. Remove from the oven and let sit about 10 minutes before serving. Garnish with fresh chopped Italian parsley and enjoy

2 to 3 tablespoons olive oil (plus tiny bit more for drizzling at the end)
1 medium onion, sliced thin
3 cloves garlic, finely diced
1 medium zucchini, ends cut off and thinly sliced into circles
1 medium summer squash, ends cut off and thinly sliced into circles
Pinch freshly grated nutmeg
2 cups white cheddar cheese, shredded
1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
1/3 to 1/4 cup panko crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional)

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



Cheesy Summer Squash Casserole image

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

4 yellow squash (1-1/2 lb.), cut into 1/4-inch-thick slices
6 green onions, chopped
1 egg, beaten
3/4 cup KRAFT Classic Ranch Dressing
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
16 round buttery crackers, crushed

SUMMER SQUASH CASSEROLE

I defy you to find a covered dish supper in the South that doesn't include at least one of these golden-brown, gratinlike squash casseroles. Unassuming as it may appear, this cheesy, egg-puffed dish is possessed of a mild, sweet squash flavor and wonderfully creamy texture that wins the hearts of even the pickiest eaters.

Yield serves 8 to 10

Number Of Ingredients 10



Summer Squash Casserole image

Steps:

  • Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish.
  • Fry the bacon in a large skillet over medium heat until crispy. Remove from the skillet and place on a paper towel to drain. Add the butter to the same skillet and melt over medium heat. Add the squash and onion and cook and stir for about 10 minutes, until soft and lightly brown. Remove from the heat and let cool slightly.
  • Combine the mayonnaise, Parmesan cheese, eggs, and 1/2 cup of the bread crumbs in a large bowl and whisk to combine. Add the squash mixture and basil, season with salt and pepper to taste, and stir to mix.
  • Spoon the casserole mixture into the prepared dish, sprinkle with the remaining 1/4 cup bread crumbs, and crumble the reserved bacon on top. Bake for about 40 minutes, until bubbling around the edges, puffy, and slightly soft in the center. Remove from the oven and let sit for about 5 minutes before serving warm.
  • This creamy, comforting squash casserole is the vegetable equivalent of mac and cheese, and it's great with all the same things, like Beer-Barbecued Brisket (page 194), Crispy Pork Chops (page 162), and Granny Foster's Sunday Fried Chicken (page 127).

4 slices thick-cut bacon
2 tablespoons unsalted butter
3 pounds yellow summer squash, chopped
1 onion, chopped
1 cup your favorite or Homemade Mayonnaise (page 280)
1 cup (3 ounces) freshly grated Parmesan cheese
3 large eggs
3/4 cup fresh bread crumbs or cornbread crumbs (see Know-how, page 134)
6 fresh basil leaves, thinly sliced
Sea salt and freshly ground black pepper

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

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