Light Yellow Squash Casserole Recipes

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YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Categories     Cooking/Recipes

Time 35m

Number Of Ingredients 9

4 Cups squash, diced
1-2 Tbsp. olive oil
¼ Cup milk
1 Small onion
½ Cup plain Greek yogurt
½ Cup shredded cheddar cheese
2 Cloves garlic, crushed
1 Cup Panko bread crumbs for topping
Salt and pepper to taste

Steps:

  • Dice squash and onion.
  • Saute squash and onion in large saucepan, to keep calories down add just enough olive oil to keep them from sticking in pan.
  • Cook until squash is soft and onion is translucent.
  • Add garlic, and cook for 1 minute.
  • Stir in Greek yogurt, milk, and shredded cheese.
  • Transfer to baking dish or individual ramekins.
  • Preheat oven to 375°
  • Sprinkle top with Panko breadcrumbs for a delicious crunchy topping.
  • Bake for 25 minutes or until top is golden brown.

Nutrition Facts : Calories 149 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/2 cups, Sodium 192 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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

MAKEOVER SUMMER SQUASH CASSEROLE



Makeover Summer Squash Casserole image

With a buttery cracker topping and lots of cheese, this lightened up classic casserole from Lisa Eldridge of Topeka, Kansas makes a guilt-free side dish at any meal. "I got the original recipe from a friend," Lisa notes. "And it is excellent."

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 15 servings.

Number Of Ingredients 12

3 pounds yellow summer squash, cut into 1/4-inch slices
2 medium onions, sliced
2 tablespoons butter, divided
2 garlic cloves, minced
6 tablespoons all-purpose flour
4 large eggs
4 large egg whites
2 cups 2% milk
4 cups shredded sharp cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
12 reduced-fat butter-flavored crackers, crushed

Steps:

  • Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and set aside. , In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add garlic; saute 1 minute longer. Add squash; stir gently to combine. Transfer to a 13x9-in. baking dish coated with cooking spray. , In a large bowl, combine the flour, eggs, egg whites, milk, cheese, salt and pepper. Pour over squash mixture. Bake, uncovered, at 350° for 40 minutes. , Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole; bake 5 minutes longer or until crumbs are golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 210 calories, Fat 13g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 310mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

This Southern Yellow Squash Recipe will soon become a family favorite! If you want to know how to cook yellow squash, try this simple 30 minute baked yellow squash recipe! The perfect way to use up garden fresh squash!

Provided by Janelle

Time 35m

Number Of Ingredients 11

4 cups yellow squash, sliced
1/2 cup onion, diced
2 Tablespoons water
1 sleeve of buttered cracker rounds, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons butter

Steps:

  • Preheat oven to 350*F
  • In a deep 12 inch skillet, add squash, onion & water.
  • Cook over medium heat just until pan is hot.
  • Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
  • Add half the crushed cracker rounds and half the cheese to squash and mix well.
  • Add eggs, milk, butter, salt & pepper and mix well.
  • Top mixture with remaining cracker crumbs and cheese.
  • Dot top of casserole with butter.
  • Bake for 25 minutes then devour!

Nutrition Facts : Calories 253 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 613 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

This is a pretty good recipe. I haven't had a chance to try many yet. I'm new to eating squash so I had to think of many different ways to enjoy it. I have also found out that you can make this ahead of time and freeze it in either a vacuum sealed bag or freezer zip lock bag in the aluminum pans. When your ready for it just take out of freezer and pop right in the oven. Allow 15- 20 extra minutes to cook.

Provided by barefootmommawv

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs crookneck yellow squash or 2 lbs other yellow squash
1/2 cup coarse-chopped carrot
1/4 cup butter
1 large onion, chopped
1 garlic clove, minced
1 1/4 cups Ritz cracker crumbs
1/2 cup grated cheddar cheese
1 dash hot pepper sauce, such as Louisiana hot sauce
1 dash salt
1 dash pepper
2 eggs, light beaten

Steps:

  • Preheat the oven to 350 degrees.
  • Butter a medium baking dish.
  • Slice the squash lengthwise into quarters, then cut into 1/2 inch thick wedges.
  • Place the squash and carrots in a saucepan, barely cover with water and salt well.
  • Bring to a boil, reduce 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 to medium-low heat, and add to it the remaining tablespoon 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.

Nutrition Facts : Calories 174.1, Fat 12.9, SaturatedFat 7.5, Cholesterol 100.7, Sodium 173.6, Carbohydrate 9.9, Fiber 3.5, Sugar 1.7, Protein 6.3

LIGHT YELLOW SQUASH CASSEROLE



Light Yellow Squash Casserole image

Make and share this Light Yellow Squash Casserole recipe from Food.com.

Provided by Meredithnash

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs yellow squash, sliced
2 carrots, grated
1/2 medium onion, chopped
1 (10 3/4 ounce) can reduced-fat cream of chicken soup
1 cup fat free sour cream
1 cup reduced-fat cheddar cheese
30 low-fat Ritz crackers, crushed
1/4 cup light margarine, melted

Steps:

  • Boil squash, carrots and onions in salted water until soft.
  • Drain well.
  • Mash with potatoe masher or blend in food processor.
  • Stir squash mixture and next 3 ingredients together and place in a 2 qt casserole dish.
  • In Seperate bowl combine ritz crackers and margarine and spread over the top of casserole.
  • Bake at 350 until golden brown. ( About 35 minutes).

Nutrition Facts : Calories 63.5, Fat 0.8, SaturatedFat 0.4, Cholesterol 3.8, Sodium 52.8, Carbohydrate 11.9, Fiber 1.6, Sugar 5.7, Protein 3.2

BALSAMIC YELLOW SQUASH BAKE



Balsamic Yellow Squash Bake image

Savory gluten free and vegan casserole with yellow squash, leeks, red onions, red bell peppers and garlic. It's seasoned with parsley, basil and thyme, balsamic vinegar and olive oil. Quick, easy, economical and delicious! This casserole is perfect for holiday dinners when you're looking for lighter fare to go along with all the heavy dishes. Healthy, low calorie, clean eating.

Provided by Teresa

Categories     Vegetable/Casserole

Time 52m

Number Of Ingredients 11

5 yellow squash (sliced)
1 leek (green top removed, sliced)
1/8 -inch slice red onion (diced)
1/2 red bell pepper (diced)
2 cloves garlic (finely minced)
1/4 cup fresh parsley (minced)
1 heaping tablespoon fresh chopped basil
1 heaping tablespoon fresh thyme
1/4 to 1/3 cup olive oil
1-2 tbsp. balsamic vinegar
Salt and pepper (to taste)

Steps:

  • Spray a 9x13" glass baking dish with cooking spray.
  • Layer ingredients in dish in order listed.
  • Cover with foil and bake at 350 about 30-40 minutes or until cooked through.

SQUASH AND SPINACH PIEROGI CASSEROLE



Squash and Spinach Pierogi Casserole image

This spinach pierogi casserole is tasty and quick to make. It's vegetarian, too. The substitutions are endless for this recipe. Try using other savory pierogies in place of the potato or cheese versions. -Susan Skrtich, Hamilton, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 13

1 teaspoon olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup meatless pasta sauce
1 package (14 ounces) frozen potato and cheese pierogi, thawed
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1 large egg, room temperature, lightly beaten
1 cup frozen cubed butternut squash (about 5 ounces)
1-1/2 cups shredded part-skim mozzarella cheese
1/2 cup sour cream, optional

Steps:

  • Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil., In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat., Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes., Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream, if desired.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 855mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 4g fiber), Protein 14g protein.

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