SQUASH AND ONION CASSEROLE RECIPES

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EASY SQUASH CASSEROLE - SOUTHERN LIVING



Easy Squash Casserole - Southern Living image

It's a tried-and-true classic. It's a hearty casserole. It's an easy recipe that has been passed down from generation to generation. It pleases – ahem, wows – a crowd. It never (ever) gets old. This is the type of recipe that demands doubling or even tripling. Squash casserole is pure comfort food. When you're in the kitchen prepping one, you do as your mother did, and you prepare another. And another. Mama would make an extra casserole to have on hand for enjoying on a later day, or for serving at a celebratory occasion. Your mother made another to bring to a friend or a neighbor. That's right, add "freezes beautifully" to the list of things we love about this hearty, soul-satisfying dish. This is an easy squash casserole recipe to have in your repertoire for whipping up for the Church potluck or for when you're asked to bring a side that serves eight to ten. It's also a good option for pulling together when you're entertaining guests over a long holiday weekend. The true secret to its long-term success can be found in the simple ingredient list: three pounds of sliced yellow squash, shredded sharp Cheddar cheese, two beaten eggs, five tablespoons of butter, and creamy mayonnaise. To finish it off, sprinkle twenty round, buttery, crushed crackers on top. Creamy, cheesy, filling, and a little crunchy – wonderful for special occasions or any given Sunday. Celebrate the yellow squash, the summer vegetable overflowing at farmers markets and stands across the South, by tasting its golden, bubbly goodness baked and straight-from-the-oven.

Provided by Southern Living

Categories     Casserole

Total Time 30 minutes

Yield Makes 8 servings

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° for 30 to 35 minutes or until set.
  • Note: To lighten, reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.

CREAMY BUTTERNUT SQUASH CASSEROLE | ALLRECIPES



Creamy Butternut Squash Casserole | Allrecipes image

Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.

Provided by Laka kuharica - Easy Cook

Categories     Squash Casserole

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 small onions, chopped
1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
6 cloves garlic, crushed
¼ teaspoon salt
1 tablespoon water, or as needed
3 eggs
¾ cup sour cream
1 cup grated Parmesan cheese
⅓ cup chopped fresh basil
¼ teaspoon ground black pepper
½ (8 ounce) package coarsely shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
  • Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
  • Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Nutrition Facts : Calories 512.4 calories, CarbohydrateContent 41.8 g, CholesterolContent 194 mg, FatContent 30.1 g, FiberContent 6.5 g, ProteinContent 24.2 g, SaturatedFatContent 14.1 g, SodiumContent 713.8 mg, SugarContent 8.6 g

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