THE BEST YELLOW SQUASH CASSEROLE
This is the absolute best yellow squash casserole I have ever eaten. I got the recipe from a local diner. Try it, you'll like it!
Provided by JenSmith
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
- Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
- Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
- Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown. Put them on a small plate lined with paper towels to drain.
- Now drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
- Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
Nutrition Facts : Calories 154, Fat 12.6, SaturatedFat 7.4, Cholesterol 92.2, Sodium 96, Carbohydrate 5.5, Fiber 1.3, Sugar 3, Protein 5.6
YELLOW SQUASH CASSEROLE
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
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
FABULOUS YELLOW SQUASH CASSEROLE RECIPE
Here's how to get started with making some of your own homegrown culinary memories, courtesy of this delicious, crispy, and cozy yellow squash casserole.
Provided by Angela Latimer,Tasting Table Staff
Categories Side dish
Time 35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F. Lightly grease or spray a 2-quart casserole dish or 9x13-inch baking pan with non-stick cooking spray.
- Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.
- In a medium mixing bowl, combine the sour cream, eggs, fresh thyme, salt, and pepper. Fold in grated cheese then pour over the sliced yellow squash. Mix to combine.
- Transfer the squash and cheese mixture into the prepared baking dish.
- In a small bowl, combine panko breadcrumbs with the melted butter and garlic salt, plus parmesan and fresh parsley if desired. Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack in your preheated oven.
- Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown in color. You can also broil on low for the last few minutes to finish browning the panko topping.
- Remove from the oven and serve immediately.
Nutrition Facts : Calories 257 calories, Carbohydrate 30 g carbohydrates, Cholesterol 78 mg cholesterol, Fat 13 g fat, Fiber 4 g fiber, Protein 8 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 292 mg, Sugar 1 g, TransFat 0 g
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