Cotton Patch Baked Squash Casserole Recipes

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EASY SQUASH CASSEROLE



Easy Squash Casserole image

Nothing beats a classic squash casserole.

Provided by Southern Living Editors

Categories     Casserole

Time P2DT2h

Number Of Ingredients 9

3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)

Steps:

  • Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
  • Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
  • Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
  • Bake at 350°F for 30 to 35 minutes or until set.

THE BLACK-EYED PEA'S BAKED SQUASH



The Black-Eyed Pea's Baked Squash image

I love this squash recipe served at the Black-Eyed Pea Restaurant. The recipe was posted in response to a request, but it's been a family favorite ever since it was posted in the local paper years ago. A true Southern favorite.

Provided by PanNan

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

5 lbs yellow squash
2 eggs
1 cup breadcrumbs
4 ounces butter
1/4 cup sugar
2 teaspoons salt
2 tablespoons finely chopped onions
1 dash pepper

Steps:

  • Cut the tops off the squash.
  • Cut in 3- 4 pieces.
  • Boil in water til tender (just a few minutes).
  • Drain and mash.
  • Add remaining ingredients.
  • Place in casserole dish.
  • Cover with light layer of breadcrumbs.
  • Bake at 350 til lightly browned (about 10- 15 minutes).

Nutrition Facts : Calories 185, Fat 11.2, SaturatedFat 6.4, Cholesterol 61.6, Sodium 652, Carbohydrate 17.9, Fiber 2.1, Sugar 9.7, Protein 4.7

SQUASH CASSEROLE



Squash Casserole image

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

2 pounds yellow squash or zucchini (older larger squash may be used here), cleaned and cut into 1/2-inch rounds
1 yellow onion, peeled and cut into large dice
1 1/2 tablespoons salt
1 1/2 cups fresh breadcrumbs
3 large eggs, lightly beaten
1 cup heavy cream
1 teaspoon fresh thyme, leaves
1 cup shredded sharp cheddar cheese
1 teaspoon freshly ground black pepper
Pinch cayenne, pepper

Steps:

  • Preheat the oven to 350 degrees. Place squash and onion in a medium saucepan, and cover with water. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes. Drain well, and transfer to a large bowl.
  • Add 1 cup breadcrumbs, eggs, cream, thyme, 1/2 cup cheese, black pepper, cayenne pepper, and remaining teaspoon salt. Gently stir to combine. Pour into a 2-quart shallow baking dish. Spread remaining 1/2 cup cheese and remaining 1/2 cup breadcrumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more.

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

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