CREAMY SQUASH CASSEROLE RECIPES
CREAMY BUTTERNUT SQUASH CASSEROLE RECIPE: HOW TO MAK…
When Mom didn't couldn’t get sweet potatoes in Zimbabwe, she substituted this creamy casserole, adding sweetness and spice to butternut squash. It soon became a family favorite. —Susan Hansen Auburn, Alabama
Provided by Taste of Home
Categories Side Dishes
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain., In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 246 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 75mg sodium, CarbohydrateContent 47g carbohydrate (24g sugars, FiberContent 9g fiber), ProteinContent 5g protein.
SQUASH CASSEROLE RECIPE – HOW TO MAKE YELLOW SQUASH CASSER…
This creamy yellow squash casserole is an easy side dish for any holiday occasion. It has a buttery cracker topping that's so divine!
Provided by THEPIONEERWOMAN.COM
Categories comfort food side dish
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚. On a large sheet tray, combine the squash and onion. 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.
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CREAMY CARROT CASSEROLE RECIPE: HOW TO MAKE IT
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Side Dishes
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Side Dishes
Calories 238 calories per serving
- Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.
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CREAMY CARROT CASSEROLE RECIPE: HOW TO MAKE IT
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Side Dishes
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Side Dishes
Calories 238 calories per serving
- Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.
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51 COMFORTING CASSEROLE RECIPES – THE KITCHEN COMMUNITY
The best casserole recipes are handed down from one generation to the next and they're usually beloved. Main dish casserole recipes first started to become hugely popular in the mid-1900s, but people have actually been baking casseroles for thousands of years. It's just so easy to toss some ingredients into a casserole pan, stick it
From thekitchencommunity.org
Reviews 4.9
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Reviews 4.9
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BEST BUTTERNUT SQUASH CASSEROLE - HOW TO MAKE BUTTERNUT ...
Unlike other butternut squash casseroles with sweet candy-like toppings, this easy recipe has cheese and caramelized onions (that are sautéed in bacon fat).
From thepioneerwoman.com
Total Time 1 hours 20 minutes
Category 30-minute meals, autumn, feed a crowd, Thanksgiving, comfort food, dinner, main dish, side dish
Cuisine American, Comfort Food
From thepioneerwoman.com
Total Time 1 hours 20 minutes
Category 30-minute meals, autumn, feed a crowd, Thanksgiving, comfort food, dinner, main dish, side dish
Cuisine American, Comfort Food
- Preheat the oven to 400°F. In a 9x13-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper and thyme. Bake until squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes. Meanwhile, cook the bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel lined plate. Let stand until cool enough to handle then crumble into large pieces. Add the onions to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, ½ teaspoon salt and 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat. Add the kale mixture and bacon to the butternut squash mixture in the baking dish. Gently mix together and spread into an even layer. Sprinkle with the cheese. Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.
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CREAMY WHITE BEAN AND FENNEL CASSEROLE RECIPE - NYT COOKING
This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american
Calories 426 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american
Calories 426 per serving
- Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.
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CREAMY WHITE BEAN AND FENNEL CASSEROLE RECIPE - NYT COOKING
This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american
Calories 426 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american
Calories 426 per serving
- Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.
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