Squash Casserole Recipes

EASY SQUASH CASSEROLE

Steps:

• Preheat oven to 350°F.
• Slice squash/zucchini into ¼" slices.
• Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or just until tender crisp.
• Place squash and onions in a greased 2 qt casserole dish.
• Combine breadcrumbs, cheeses, and melted butter in a small dish. Sprinkle over squash.
• Bake 35-40 minutes or until squash is tender.

YELLOW SQUASH CASSEROLE

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.

SQUASH CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly coat a 2- quart baking dish with nonstick spray. Set aside.
• In a large skillet over medium heat melt 2 tablespoons butter. Add the onions to the skillet and cook until they begin to soften, 3 to 4 minutes. Add the squash and cook until the squash is tender, stirring occasionally. Add in the minced garlic, 1 teaspoon salt, black pepper, cayenne, and thyme and cook for 2 more minutes. Remove from the heat and drain any liquid.
• In a large bowl whisk together the eggs, sour cream, cheddar cheese, 1/2 cup parmesan cheese until combined.
• Add the squash into the sour cream mixture and stir to combine. Mix in 1 cup of the crushed Ritz crackers.
• Pour the mixture into the prepared pan.
• Melt the remaining 2 tablespoons of butter in a large bowl. Stir the remaining Ritz crumbs and 2 tablespoons of Parmesan cheese into the melted butter to combine. Spread this on top of the squash mixture.
• Bake for 25-30 minutes until golden and bubbly. Serve warm.

SQUASH CASSEROLE

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 SQUASH CASSEROLE

Steps:

• Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
• Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
• Stir the egg mixture into the squash mixture.
• Transfer the squash mixture into the prepared baking dish.
• In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
• Bake for 30-35 minutes, or until casserole is set and topping is golden brown.

SUMMER SQUASH CASSEROLE

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.

OLD-SCHOOL SQUASH CASSEROLE RECIPE

Steps:

• Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
• Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
• Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

EASY CREAMY SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
• Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
• Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
• Bake in the preheated oven until crackers are lightly browned, about 20 minutes.

COUNTRY SQUASH CASSEROLE

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
• Bake in the preheated oven until browned on top, about 30 minutes.

EASY SQUASH CASSEROLE

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.

UNBELIEVABLY CHEESY SQUASH CASSEROLE

Steps:

• Mix all ingredients.
• Pour into buttered casserole dish.
• Bake at 350 degrees for 30 minutes or until set.

SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.

YELLOW SQUASH CASSEROLE

Steps:

• In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.

SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place squash & onion in a large pot. Add 1/4 cup water. Cover & cook over medium heat, stirring often. Cook until squash is no longer white and hard in the center of the slices - about 5 to 10 minutes. Drain the squash well.
• When squash is tender, turn into mixing bowl. Mix with butter or olive oil and add salt and pepper.
• Mix in the milk, cheese and the saltines. Add garlic powder and tabasco. Mix well.
• Turn into baking dish greased w/ Pam. Top with bread crumbs.
• Bake @ 350 for 40 minutes.
• Let stand for 5 minutes before serving.
• ***This can also be cooked in the microwave. Place the mixture in a microwave-safe dish with a cover. Cover and bake on high for 10 minutes. Let sit for 5 minutes before serving.***.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
• Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.
• In a small bowl, combine the melted butter, cracker pieces and parmesan cheese. Sprinkle in an even layer all over the top of the casserole.
• Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.