Anybody got a good casserole recipe using yellow squash?!


Question: gratin is always good. Lightly steam your squash till tender crisp. Place in a baking pan add some chopped onions & season with salt and pepper top with buttered plain or seasoned bread crumbs. I like fresh best but boxed works fine too. Bake like this or add Parmesan or other grated cheese . Cook in a medium 350 degree oven until it borwns and is warmed through.


Answers: gratin is always good. Lightly steam your squash till tender crisp. Place in a baking pan add some chopped onions & season with salt and pepper top with buttered plain or seasoned bread crumbs. I like fresh best but boxed works fine too. Bake like this or add Parmesan or other grated cheese . Cook in a medium 350 degree oven until it borwns and is warmed through.

Squash casserole. Was my favorite dish this year.

One of our favs

Summer Squash Casserole

2 ? cups cooked summer squash
? cup of stuffing mix or bread crumbs
2 eggs
2 TBS melted butter
1 can cream of chicken soup
3 TBS chopped onion
1 tsp black pepper

Cook the squash. Peel off the skins (unless you’re using really young, tender squash). Mix the squash up in the blender. Don’t run it into soup. You want some chunks in the mix.

Pour the squash in a bowl and mix in all the other ingredients. The order doesn’t really matter on this one. Stir well.

Put in a baking pan (about 9 inches round or square). Bake at 375 degrees for a half hour or until the top is lightly browned.

The texture on Summer Squash Casserole is about like Thanksgiving dressing but a littler softer. You can almost cut this in squares (but not quite). The taste is rich with a little kick. Some folks don’t even guess that squash is the base for this recipe.

Not a casserole, but cut the squash into cubes, boil or steam until tender, drain, sprinkle with parmesean cheese.

I have replaced the eggplant for eggplant parmesian for squash. It was very good.

I found a couple that I have. The last time I made it, I kind of combined the two of them.....I thought it was really delicious.

here is the 1st:

lb yellow squash, sliced
1 c. sour cream
1 medium onion, chopped
1 can condensed cream of chicken soup
1 (8 0z) pkg shredded mozzarella cheese
1 box stove top stuffing

Preheat oven to 350 degrees. Boil squash and onion for about 5 minutes and drain. Prepare stuffing according to directions on box. Mix together sour cream and soup. Add squash mixture. Pour mixture into a 13 x 9 baking dish. Sprinkle cheese and then stuffing on top. Bake for 20 to 25 minutes.

and the 2nd one:

3 c. squash, diced
1 can condensed cream of chicken soup
1 (8 0z) sour cream
1 onion, diced
1 stick butter
1 bag or box of stuffing

Preheat oven to 350 degrees. In a saucepan, bring squash and onion to a boil for no longer than 3 to 5 minutes. Drain. In a mixing bowl, add stuffing. Melt butter and pour over stuffing and mix until blended. In a large bowl, mix together sour cream and soup. Add in squash and onions. Stir until well blended. Take half of stuffing and mix with squash. Pour mixture into a 13 x 9 baking dish . Top with remaining stuffing. Bake for 30 min.

SOUTHERN BUTTERNUT SQUASH CASSEROLE

3 c. butternut squash, cooked and mashed
1/2 c. sweetened condensed milk
2 eggs, beaten
1/2 c. butter, softened
2 tsp. vanilla extract
1/2 c. heavy whipping cream
1 c. white sugar

Preheat oven to 350 F. Butter a 2 quart casserole dish. Blend the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar. Pour into prepared casserole dish and bake at 350 F. for 30 to 45 minutes or until set and edges begin to bubble.

Topping (optional): 1-cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix and sprinkle over squash before baking.

SQUASH AND APPLE BAKE

1/2 c. packed light brown sugar
1/4 c. butter, melted
1 tbs. all-purpose flour
1 tsp. salt
1/2 tsp. ground mace
2 lb. butternut squash - peeled, seeded, and cut into 1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices

Preheat oven to 350 F. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9 x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil. Bake for 50 to 60 minutes at 350 F. or until squash is tender.

CRANBERRY-APPLE BUTTERNUT SQUASH

2 lb. butternut squash - peeled, seeded, and cubed
4 c. water
1 (21 oz.) can apple pie filling
3/4 c. whole berry cranberry sauce
2 tbsp. orange marmalade
2 tbsp. apricot preserves

In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes. drain. Spread the pie filling in a greased 8-in. square baking dish. Top with squash. Combine cranberry sauce, marmalade and preserves; spoon over squash. Bake, uncovered, at 350 F. for 25 minutes or until heated through.

Squash Dressing


5 medium size yellow squash
1 medium onion
1 egg
1 (6 oz ) pkg Mexican cornbread mix
1 can cream of corn
1/2 cup picante sauce
2 T. butter, softened

Boil squash and chopped onion. Drain and slighly mash squash with a fork. Add beaten egg and remaining ingredients. Mix well.

Spoon dressing into a lightly greased 1 1/2 qt casserole.
Bake at 350 for 50 minutes or until set.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources