Baked Yellow Squash With Onions And Topped With Cheese Recipes

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SUMMER SQUASH AND ONION CHEESY CASSEROLE



Summer Squash and Onion Cheesy Casserole image

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

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

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

BAKED YELLOW SQUASH WITH ONIONS AND TOPPED WITH CHEESE



Baked Yellow Squash With Onions and Topped With Cheese image

This simple side side was served at a luncheon I attended years ago and I have made it several times since. Easy enough to make any time, elegant enough to serve at a dinner party!

Provided by RubyImage

Categories     Cheese

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1 yellow squash (cut in half)
1 teaspoon margarine or 1 teaspoon butter
1 small onions (sliced) or 1 large scallion (sliced)
1/4 teaspoon garlic powder
4 ounces shredded cheddar cheese
salt
pepper

Steps:

  • Score squash halves deeply with knife but do not poke all the way through.
  • Using a butter knife press margarine into the scores/cuts.
  • Place pieces of onion on top.
  • Sprinkle with garlic powder, salt and pepper.
  • Place into oven at 350'.
  • Bake for 25 minutes (check for doneness after 15 minutes to calculate correct cooking time).
  • Open oven and cover squash with cheese.
  • Continue to bake until cheese is bubbly and squash is baked to your preference (5-10 minutes).

Nutrition Facts : Calories 48.8, Fat 2.2, SaturatedFat 0.5, Sodium 31.6, Carbohydrate 6.6, Fiber 1.6, Sugar 3.9, Protein 1.7

SOUTHERN BAKED YELLOW SQUASH



Southern Baked Yellow Squash image

I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!

Provided by Melissa Hamilton

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h35m

Yield 10

Number Of Ingredients 10

3 pounds yellow summer squash, cut into 1-inch cubes
½ cup dry bread crumbs
½ cup chopped onion
2 eggs
¼ cup butter, melted
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon black pepper
¼ cup butter, melted
¼ cup dry bread crumbs

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
  • Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g

AUNT FANNY'S BAKED YELLOW SQUASH



Aunt Fanny's Baked Yellow Squash image

Aunt Fanny's restaurant was located in Smyrna, Georgia. This was one of the famous side dishes they served with their good old-fashion cooking. The restaurant is now closed but their squash casserole lives on. Time does not include cooking squash and onion to use in casserole

Provided by TXOLDHAM

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 lbs yellow squash
1/2 cup onion, roughly chopped
1/2 cup cracker meal or 1/2 cup breadcrumbs
1/2 teaspoon pepper
2 eggs
1/4 cup butter
1 tablespoon sugar
1 teaspoon salt

Steps:

  • Wash and cut up squash and roughly chop the onion. Boil until tender, approximately 10 minutes. Drain VERY thoroughly, then mash.
  • Add all ingredients except half of butter and crumbs, to squash. Melt remaining butter.
  • Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs.
  • Bake in 375°F oven for approximately 30 to 45minutes, or until brown on top.
  • You might add a few sprinkles of nutmeg to the mixture before pouring into the casserole.

CHEESY SUMMER SQUASH CASSEROLE



Cheesy Summer Squash Casserole image

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

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

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.

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



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

Provided by á-17891

Number Of Ingredients 12

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)

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

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 10

Number Of Ingredients 10

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  • Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g

CHEESY SQUASH



Cheesy Squash image

I'm a retired police officer and now a deputy sheriff who loves to cook. But with my busy schedule, I must rely on speedy side dishes like this one. The squash retains its fresh taste and cooks to a perfect tender crispness. You can give this cheesy treatment to other fresh veggies, too. It's so quick that I make some variation of it a few times a week. Everyone loves it!

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 5

1 small zucchini
1 small yellow summer squash
Salt and pepper to taste
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Cut zucchini and yellow squash into 1/4-in. slices. Place in a greased shallow 1-qt. baking dish. Sprinkle with salt and pepper. Top with cheeses. Broil 4 in. from the heat for 7-10 minutes or until squash is crisp-tender and cheese is bubbly. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 15g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.

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