Summer Squash Side Dish Casserole Recipes

SUMMER SQUASH CASSEROLE

Steps:

• In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture. , Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through.

CREAMY SUMMER SQUASH CASSEROLE

Steps:

• Melt 4 T. butter in heated skillet.
• Wash squash, slice into medallions, and sauté lightly in butter.
• Combine next three ingredients in large bowl, stir in squash, and place in greased baking dish.
• Melt remaining butter and sauté two handfuls of breadcrumbs until butter is absorbed; sprinkle over squash mixture and top with cheese.
• Bake at 375 degrees for 25 min, or until crisp and bubbling.

SAUTEED SUMMER SQUASH SIDE DISH

Steps:

• Heat olive oil over medium heat in a medium-sized skillet, about 1 minute. Add scallions and garlic; saute in the hot oil until tender, 2 to 3 minutes. Add zucchini and squash; season with Italian seasoning, salt, and pepper. Saute until squash is tender, 8 to 12 minutes.
• Divide mixture evenly among plates. Garnish with basil.

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.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 425 and grease a 9x13 baking pan.
• Add 2 tablespoons butter, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and heat over medium heat, stirring frequently until onions are soft and browned, about 10-12 minutes.
• Stir in garlic and thyme and cook for 1 minute.
• Stir in wine and cook until evaporated, about 2-3 minutes. Remove from heat and stir in olives.
• Set mixture aside aside.
• Add zucchini and squash into a large microwave safe bowl and season with salt and pepper. I added a layer of zucchini and sprinkled with salt and repeated until the bowl was full.
• Cover bowl and microwave rounds for 8 minutes, stirring halfway through to ensure even cooking.
• Remove Excess Moisture from Squash and Zucchini
• Drain vegetables of extra water in a colander.
• Once excess moisture is drained, place a layer of paper towels onto a plate and add squash and zucchini to the top.
• Add another layer of paper towel on top and gently press any excess liquid from the squash.
• In a small bowl, combine 1 cup panko bread crumbs, 1 teaspoon ground pepper and mix well.
• Sprinkle 6 tablespoons of bread crumb mixture onto the bottom of the baking pan.
• Now melt 4 tablespoons butter and mix with remaining panko mixture.
• Arrange half of the zucchini and squash in the baking dish on top of the bread crumbs.
• Sprinkle the top with 1/4 cup panko & butter mixture and top that layer with onion and olive mixture.
• Arrange remaining zucchini and squash on top (as final layer) and cover with foil.
• Bake casserole in oven for 10 minutes.
• Remove foil and discard.
• Sprinkle the top of the dish with remaining bread crumbs and return to oven for 10-15 minutes or until crumbs are golden brown.
• Add a bit of fresh basil on top.
• Let stand for 15 minutes before serving to prevent it falling apart.

SUMMER SQUASH RICE

Steps:

• Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
• Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
• Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
• Garnish with parsley and additional parmesan cheese if desired.

SUMMER SQUASH CASSEROLE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Cook the sliced squash and chopped onion in boiling salt water for 5 to 10 minutes. Drain well.
• In a large bowl, combine the soup and sour cream. Stir in the shredded carrot and mix thoroughly.
• Fold in the well-drained squash and onion.
• In a microwave-safe bowl, melt the butter, remove from microwave, and toss with the stuffing mix.
• Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2- to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
• Bake at 350 F until heated through, about 25 to 30 minutes.

SUMMER SQUASH SIDE DISH CASSEROLE

Steps:

• Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

SUMMER SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Slice all vegetables and set aside. Slice squashes & tomatoes about 1/4-1/2" thick. Onions should be very thinly sliced.
• 3. Spray a large, oven-safe casserole dish or 13x9 baking pan with non-stick spray. Begin layering (lasagna style), first squash, then tomatoes.
• 4. Next, the onions and 3 strips of bacon.
• 5. Sprinkle with a pinch of the dried parsley, then a couple of Tbsp of the grated cheese. Salt and pepper to taste, being careful not to over salt as the bacon will add saltiness as well.
• 6. Continue layering as above finishing with a top layer of squash. Usually, depending on the size of your baking dish, there will be 2 complete layers, and then the final layer of squash. Top that layer of squash with remaining grated cheese, 4 slices of bacon, a bit of parsley, and a pinch of salt and pepper. Cover with aluminum foil, or casserole dish cover, and bake in preheated oven for about 35-40 minutes, or until squash is tender when checked with a fork.
• 7. Uncover and top with French's onions. Bake an additional 5-8 minutes until the top is golden brown.
• 8. Cut into squares with a sharp knife for easy serving.
• 9. *Make sure the skins on the squash or still tender and EASILY pierced with a fingernail. If not, the casserole will not be as soft and tender when cooked.
• 10. **To make this recipe vegetarian, omit the bacon and substitute imitation bacon-flavored bits (You'll need about a half cup) for in between the layers and the top. Also, in each layer, and on top, add 2-3 tsp. of soy-based "butter" in small dabs throughout the layers and top. It just does not taste the same without a little bit of "fat".