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.
SQUASH CASSEROLE RECIPE
Follow our easy, step-by-step, photo illustrated instructions to make this very special Squash Casserole recipe. It's a great way to use some of those summer crooked neck yellow squash and it's so simple to put together. We're using herb stuffing in this version and we've included a printable recipe as well.
Provided by Steve Gordon
Categories Side Dishes
Time 1h5m
Number Of Ingredients 8
Steps:
- Wash the carrots and squash under cold water.
- Remove ends from squash and from carrots, discard.
- Slice squash into 1/4 inch slices.
- Slice onion into small pieces.
- Grate the carrots, or slice thin.
- Place squash, and onions in a small saucepan.
- Add one teaspoon of salt.
- Place on stove top, over medium heat, and cook about 10 minutes, or until tender.
- Place one cup of the shredded carrots in a colander.
- Pour the cooked squash and onions into the colander, on top of the carrots.
- Let cool about 20 minutes.
- In a separate mixing bowl, add the cream of chicken soup.
- Add the sour cream.
- Add the stuffing mix, reserving about half a cup to place on top.
- Fold together until combined.
- Place half the dressing in the bottom of a large casserole dish.
- Add a layer of the squash mixture.
- Add the remaining dressing mixture and spread out evenly
- Add the remaining squash mixture and spread out evenly.
- Sprinkle the top with the reserved dry stuffing crumbs.
- Dot the top with butter.
- Bake at 350º for 35-45 minutes.
- Remove from oven and place on a folded towel. Let cool a bit before serving.
- Serve warm and Enjoy!
SUMMER SQUASH CASSEROLE
This fresh-tasting side dish is excellent with any meat. It was a popular part of the meal served at the August wedding of our son James and his bride, Margret.-Carole Davis, Keene, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 26-30 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 326mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
SQUASH & CARROT SAUTE
This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. -Sarah Gamboa, Holland, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER SQUASH CASSEROLE
Squash casserole is the most versatile Southern side dish. It pairs well with everything from fried chicken at a summertime Sunday lunch to roast turkey at Thanksgiving.
Provided by Southern Living Test Kitchen
Categories Casserole
Time 1h15m
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
- Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
- Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
- Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing.
SUMMER SQUASH CASSEROLE
Provided by Virginia Willis
Time 55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
- Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.
- Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.
- Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.
- Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
SUMMER SQUASH, CARROT AND BELL PEPPER CASSEROLE
It's about time for the summer vegetables to begin showing up. This is a tasty side dish in which to use some of them. I have had this recipe for years.
Provided by Trisha W
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook all vegetables together in boiling, salted water for 5 minutes.
- Drain.
- Combine sour cream and soup.
- Fold in vegetables.
- Combine stuffing mix and melted butter.
- Spread half of the stuffing mixture in a greased 12x7 baking dish.
- Spoon vegetable mixture on top and cover with the remaining stuffing mix.
- Bake at 350 degrees about 30 minutes.
Nutrition Facts : Calories 659.6, Fat 41.5, SaturatedFat 23.8, Cholesterol 92.5, Sodium 1598.5, Carbohydrate 62, Fiber 5.3, Sugar 10.8, Protein 12.8
SQUASH CASSEROLE
This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
- Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
- Bake at 350 degrees F for 40 minutes or until hot.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.4 g, Cholesterol 32.1 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 7.8 g, Sodium 605.9 mg, Sugar 2 g
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