Best Best Ever Squash Casserole Recipes

BEST EVER SQUASH WITH SAUSAGE CASSEROLE

Best Ever Squash with Sausage Casserole image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 9

Ingredients

10 units yellow squash
1 tablespoons oil
1 units salt
1 units onion
1 pounds sausage
1 cans mushroom soup
1 units eggs
0.5 cans milk
1.5 cups sharp cheddar cheese

Steps:

Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BEST EVER SQUASH CASSEROLE

Best Ever Squash Casserole image

This is the best squash casserole recipe I've ever made. The corn bread flavor in it makes it just incredible. Its time consuming so I don't make it all that often but its worth doing at least once a month!

Provided by jovigirl

Categories Vegetable

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 1/2 cups zucchini (diced)
4 1/2 cups yellow squash (diced)
1 1/2 cups yellow onions (chopped)
1 (8 ounce) box Jiffy corn muffin mix (prepare as directed on box)
3/4 cup butter
8 ounces process American cheese (diced, use a store brand not Velveeta)
3 chicken bouillon cubes
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley (chopped)

Steps:

Prepare Jiffy Mix as directed, set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
Cook on medium low heat just until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir.
Add drained squash and diced cheese, stir.
Crumble corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
Cover casserole and place in a preheated oven at 350 degrees.
Bake for 50- 60 minutes.
Remove cover the last 20 minutes of baking time.