Harvest Yellow Zucchini Squash Beef Casserole Recipes

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LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE



Layered Zucchini & Yellow Squash Casserole image

A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.

Provided by Ginny Sue

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
1 medium onion, thinly sliced
1/2 large green bell pepper, sliced in strips
1 cup fresh mushrooms, sliced
1 large tomatoes, sliced
salt and pepper, to taste
2 tablespoons butter
2 tablespoons grated parmesan cheese

Steps:

  • Lightly grease an 8 inch square baking pan (or spray with Pam).
  • Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
  • Dot the top with butter, and sprinkle with Parmesan cheese.
  • Bake at 350F for 35 minutes or until crisp-tender.

Nutrition Facts : Calories 81.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 11.6, Sodium 73, Carbohydrate 8, Fiber 2.3, Sugar 5.4, Protein 3.2

ZUCCHINI & YELLOW SQUASH CASSEROLE



Zucchini & Yellow Squash Casserole image

I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.

Provided by DebbiF

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups yellow squash, large diced
3 cups zucchini, large diced
vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 cup grated cheddar cheese
1 cup crushed butter flavored cracker (recommended Ritz)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
butter flavored cracker (recommended Ritz)

Steps:

  • Preheat oven to 350°F.
  • Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
  • Line a colander with a clean tea towel.
  • Place the cooked squash in the lined colander.
  • Squeeze excess moisture from the squash. Set aside.
  • In a medium size skillet, saute the onion in butter for 5 minutes.
  • Remove from pan and mix all ingredients together except cracker crumbs.
  • Pour mixture into a buttered casserole dish and top with cracker crumbs.
  • Bake for 25 to 30 minutes.

2BLEU'S ZUCCHINI & YELLOW SQUASH CASSEROLE



2Bleu's Zucchini & Yellow Squash Casserole image

This is the perfect recipe for when you have an abundance of squash and zucchini! This will satisfy the most finicky eaters who don't much care for squash/zucchini. Great for potlucks!

Provided by 2Bleu

Categories     Vegetable

Time 1h44m

Yield 9-12 serving(s)

Number Of Ingredients 14

5 cups yellow squash (cut in half, scooped of pulp, and diced1-inch cubes)
5 cups zucchini (cut in half, scooped of pulp, and diced 1-inch cubes)
kosher salt, to taste
black pepper, to taste
1/4 cup olive oil
2 large onions, cut in half and sliced
3 bell peppers, seeded and diced 1-inch squares
4 garlic cloves, minced
8 tablespoons butter
2 teaspoons crushed red pepper flakes (to taste)
1 1/2 cups sour cream
2 cups shredded cheddar cheese
1 cup grated parmesan cheese
2 -3 cups crushed butter flavored crackers (Ritz)

Steps:

  • Preheat oven to 350°F IN BATCHES, Saute the squashes in a little olive oil, seasoned with salt and pepper, over medium heat until it has broken down and slightly browned, about 15 to 20 minutes, covered at first to release liquid, then stirring occasionally to brown.
  • Place into large collander in the sink and gently pour the squashes into the collander, allowing to drain 10-15 minutes, Then placing them in a very large bowl. Continue with your next batch until you have cooked all the squashes. (my large skillet took 2 batches).
  • To the same skillet (now empty), melt the butter and saute the onions, garlic, and bell peppers for about 5 minutes. (season with more salt and pepper if desired).
  • Remove from heat, and immediately add the crushed red pepper flakes, sour cream, cheddar, and parmesan cheeses. Stirring to incorporate quickly.
  • To a very large bowl, place all squash, then pour the onion/cheese mixture over top. Stir gently and thoroughly to incorporate the casserole.
  • Pour mixture into a 9x13 (or larger) buttered casserole dish and top with crushed Ritz crackers. Bake for 30-40 minutes. Let cool 5-10 minutes before serving, allowing casserole to set up.

HARVEST ZUCCHINI CASSEROLE



Harvest Zucchini Casserole image

Make and share this Harvest Zucchini Casserole recipe from Food.com.

Provided by Lavender Lynn

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

6 cups zucchini, sliced thin
1 lb ground beef
1 cup onion, chopped
1 cup instant rice, uncooked
1 teaspoon garlic salt
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
2 cups cottage cheese, small curd
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sharp cheddar cheese, grated

Steps:

  • Place 3 C of sliced zucchini in greased 9 x 13 pan.
  • Saute ground beef and onion until beef is brown.
  • Add rice and seasonings.
  • Place this over the zucchini slices.
  • Spoon on cottage cheese.
  • Put on the rest of zucchini slices.
  • Spread on soup.
  • Sprinkle on cheese.
  • Bake at 350°F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.

HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE



Harvest Yellow & Zucchini Squash & Beef Casserole image

This is a yummy, warming casserole that is meant to be a side dish, but since it has meat in it, can also be served as a main dish. This is the version I came up with after significantly reducing some of the heavier ingredients, that were in the original version I saw on Lucy Classic Cajun & Cuisine, a PBS cooking program. But don't let that scare you - this is not a spicy dish at all. I make this often in the end of summer to use up fresh squash. If you don't have both types of squash, just use 2 of whichever type you do have.

Provided by HeatherFeather

Categories     White Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
1 small green zucchini, unpeeled, sliced into thick rounds
1/4 cup water
1/4 cup butter (or less, to taste*) or 1/4 cup margarine (or less, to taste*)
1/2 lb lean ground beef
1 cup sweet onion, chopped (such Vidalia, Walla Walla, or Maui)
2 large eggs
1/2 cup Miracle Whip (light is OK) or 1/2 cup mayonnaise (light is OK)
1/2 cup cheddar cheese, shredded
2 cups cooked hot white rice (I use Jasmine or long grain)
1/2 cup Ritz cracker crumbs (or less to taste)
salt and pepper

Steps:

  • Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
  • Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
  • Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
  • Drain any fat, then season meat mixture with salt and pepper to taste.
  • Add the squash to the beef using a slotted spoon, and reduce heat to low.
  • Beat together eggs, then whisk in mayo- add this mixture to the skillet.
  • Stir in the cheese and the cooked rice.
  • Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
  • Bake in a preheated oven at 350 F for about 15-20 minutes.
  • Note: The original version of this recipe called for a whopping 1 whole stick of butter!
  • I have always used at most the 1/2 stick and as little as 2 tablespoons.
  • -it is based on your preferences.
  • I also always use real, unsalted butter.

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