Best Ma Ferns Squash Casserole Recipes

SOUTHERN SQUASH CASSEROLE

Southern Squash Casserole image

A classic Southern Squash Casserole is the perfect way to enjoy the bounty from your summer garden! The cheesy filling is topped with a buttery crumb topping for the ultimate family-friendly side dish recipe!

Provided by Blair Lonergan

Time 55m

Number Of Ingredients 11

Ingredients

2 tablespoons butter, divided
4 small yellow squash (about 2 lbs.), sliced ( (about 6 cups total))
1 small onion, diced
1 red bell pepper, diced
½ teaspoon salt
¼ teaspoon pepper
2 eggs
1 cup grated cheddar cheese
¼ cup sour cream
¼ cup mayonnaise
¾ cup crushed butter crackers ((I used 18 Ritz crackers))

Steps:

Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
Stir the egg mixture into the squash mixture.
Transfer the squash mixture into the prepared baking dish.
In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
Bake for 30-35 minutes, or until casserole is set and topping is golden brown.

Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 249.1 kcal, Carbohydrate 14.5 g, Protein 10 g, Fat 18.1 g, SaturatedFat 8.5 g, Cholesterol 98.6 mg, Sodium 502.2 mg, Fiber 1.9 g, Sugar 5.2 g, UnsaturatedFat 8.4 g

MAMA'S SUMMER SQUASH CASSEROLE

Mama's Summer Squash Casserole image

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

Ingredients

8 yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 egg, lightly beaten
1 cup low-fat sour cream
1 sleeve buttery round crackers (such as Ritz®), crushed, divided
2 cups shredded sharp Cheddar cheese, divided

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

MA FERN'S SQUASH CASSEROLE

Ma Fern's Squash Casserole image

I grew up in Alabama and learned to make squash casserole from my Ma Fern, without added calories from milk, canned soup, crackers, or bread crumbs! ---------------- NOTE: Prep time includes cool down time after the squash is sauteed! Cooking time includes estimated time for sauteing the squash, AND baking the casserole in the oven!

Provided by KerfuffleUponWincle

Categories Onions

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon bacon fat
3 1/2 lbs yellow squash (small squash, sliced ~ can include 1 or 2 sliced small zucchini for color ~ optional)
3 yellow onions (medium sized onions, cut into small dice)
1 tablespoon water
3/4 teaspoon salt
1/2 teaspoon black pepper (freshly ground)
3 eggs (beaten)
3 cups extra-sharp cheddar cheese (shredded)

Steps:

Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch!
Remove from heat ~ cool for 15-20 minutes.
NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander!
Preheat oven to 350°F.
Add beaten eggs and shredded cheese to squash, stirring quickly to combine.
Pour into a 13x9 Pyrex casserole sprayed with cooking spray.
Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.