Summer Squash Side Dish Casserole Recipes

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.

Steps:

• Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

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.

Steps:

• In a large bowl, combine the eggs, oil and biscuit mix. Stir in the chili peppers, onion, garlic and half the cheese. Stir in squash. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 40 minutes; sprinkle with reserved cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Melt 4 T. butter in heated skillet.
• Wash squash, slice into medallions, and sauté lightly in butter.
• Combine next three ingredients in large bowl, stir in squash, and place in greased baking dish.
• Melt remaining butter and sauté two handfuls of breadcrumbs until butter is absorbed; sprinkle over squash mixture and top with cheese.
• Bake at 375 degrees for 25 min, or until crisp and bubbling.

Steps:

• In a small saucepan, combine squash, onion and 1/4 tsp salt.
• Cover with water and bring to a boil. Reduce heat, simmer uncovered for 2 minutes or until squash is crisp tender. Drain.
• In a bowl, beat egg, mayonnaise, sugar, pepper and remaining salt until blended.
• Stir in cheese and squash mixture.
• Transfer to a greased 2 cup baking dish.
• Toss cornflakes and butter; sprinkle over top.
• Bake uncovered at 350 for 25-30 minutes or until golden brown and bubbley.

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.

Steps:

• In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

Steps:

• In saucepan, cook cubed squash and onion in boiling salted water for 5 minutes; drain.
• Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion.
• Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom of 9x13 baking dish.
• Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables.
• Bake in 350 degree oven for 25-30 minutes or until heated through.
• OPTIONAL: Brown 6 pork chops in skillet. Then transfer to baking dish. Add the Summer Squash Casserole layers as indicated above and bake.

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.

Steps:

• Heat olive oil over medium heat in a medium-sized skillet, about 1 minute. Add scallions and garlic; saute in the hot oil until tender, 2 to 3 minutes. Add zucchini and squash; season with Italian seasoning, salt, and pepper. Saute until squash is tender, 8 to 12 minutes.
• Divide mixture evenly among plates. Garnish with basil.