SQUASH CASSEROLE RECIPES WITH SOUR CREAM RECIPES

SQUASH STUFFING CASSEROLE RECIPE: HOW TO MAKE IT

Squash Stuffing Casserole Recipe: How to Make It image

The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

3/4 cup water
1/4 teaspoon salt
6 cups sliced yellow summer squash (1/4 inch thick)
1 small onion, halved and sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 package (6 ounces) corn bread stuffing mix
1 can (4 ounces) chopped green chilies
Salt and pepper to taste
1 cup shredded cheddar cheese

Steps:

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 199 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 6g protein.

SUMMER SQUASH MUSHROOM CASSEROLE RECIPE: HOW TO MAKE IT

Summer Squash Mushroom Casserole Recipe: How to Make It image

This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 10 servings.

Number Of Ingredients 11

Ingredients

2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted

Steps:

In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 234 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 564mg sodium, CarbohydrateContent 14g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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SUMMER SQUASH MUSHROOM CASSEROLE RECIPE: HOW TO MAKE IT

This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Side Dishes
Calories 234 calories per serving

In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

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SQUASH CASSEROLE RECIPE – HOW TO MAKE YELLOW SQUASH CASSEROLE

This creamy yellow squash casserole is an easy side dish for any holiday occasion. It has a buttery cracker topping that's so divine!
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Reviews 4
Total Time 1 hours 20 minutes
Category comfort food, side dish

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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SQUASH STUFFING CASSEROLE RECIPE: HOW TO MAKE IT

The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Side Dishes
Cuisine North America, Southern
Calories 199 calories per serving

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

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In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

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