Squash Casserole Southern Living 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.

HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE



Hearty Tex-Mex Squash-Chicken Casserole image

This is one of the best casseroles I have ever made! I got it out of a Southern Living magazine and even the pickiest eaters love it.

Provided by Celeste

Categories     One Dish Meal

Time 1h15m

Yield 7 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen chopped spinach, thawed
3 medium yellow squash, thinly sliced
1 large red bell peppers or 1 large green bell pepper, cut into small pieces
1 small yellow onion, chopped
2 tablespoons oil
3 cups chopped cooked chicken
12 corn tortillas, cut into small pieces (6 in. size)
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 (8 ounce) container sour cream
1 (8 ounce) jar picante sauce
1 (4 1/2 ounce) can chopped green chilies, drained
2 cups shredded sharp cheddar cheese, divided

Steps:

  • Drain spinach well, pressing between paper towels; set aside.
  • Saute squash, bell pepper, and onion in hot oil in a large skillet over medium-heat 6 minutes or until tender. Remove from heat.
  • Stir in spinach, chicken, and next 5 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13x9 inches baking dish.
  • Bake at 350 for 30 minutes. Sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes.

Nutrition Facts : Calories 512.1, Fat 29.5, SaturatedFat 13.7, Cholesterol 98.7, Sodium 865.5, Carbohydrate 34.3, Fiber 6.5, Sugar 6.4, Protein 30.9

SLAP YOUR MAMA IT'S SO DELICIOUS SOUTHERN SQUASH CASSEROLE



Slap Your Mama It's So Delicious Southern Squash Casserole image

Looking at this casserole is a bit deceiving. The buttery crushed cracker topping is beautiful, but the real surprise is the yummy squash filling underneath. This squash casserole is cheesy and super creamy. Yellow squash is naturally a tad sweet. Mixed with the savory cheese and soup it's the perfect combination. Covering the...

Provided by Sherri Jackson

Categories     Side Casseroles

Time 1h5m

Number Of Ingredients 11

3 lb yellow squash, sliced or diced
1/2 c diced Vidalia onion, optional
1 can(s) cream of mushroom or chicken soup, 10.5 oz.
1 c mayonaise
1 egg
8 oz shredded cheddar cheese (sharp is my favorite)
1 tsp salt
1/2 tsp fresh ground black pepper
TOPPING
2 sleeves of Ritz crackers, crushed
1 stick melted butter

Steps:

  • 1. Preheat oven to 350.
  • 2. Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
  • 3. In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
  • 4. Pour over squash.
  • 5. Stir until well mixed.
  • 6. Then pour into a casserole dish for baking.
  • 7. Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
  • 8. Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
  • 9. Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
  • 10. Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
  • 11. Then uncover and bake an additional 20 minutes until golden brown on top.
  • 12. ***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.

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