Best Better Squash Casserole No Bread Crumbs Crackers Or Stuffing Recipes

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UNBELIEVABLE SQUASH CASSEROLE



Unbelievable Squash Casserole image

A wonderful casserole, even for those who don't particularly care for squash!

Provided by MCOATES

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 8

2 teaspoons vegetable oil
3 crookneck yellow squash, diced
½ sweet yellow onion, diced
2 tablespoons water, or as needed
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese
½ (6 ounce) box dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
  • Transfer squash mixture to the prepared baking dish; top with stuffing mix.
  • Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 15.7 g, Cholesterol 23.1 mg, Fat 12.2 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 6.1 g, Sodium 479.4 mg, Sugar 1.5 g

SOUTHERN YELLOW SQUASH CASSEROLE RECIPE



Southern Yellow Squash Casserole Recipe image

Southern Yellow Squash Casserole - CRAZY delicious! Creamy, cheesy, easy side dish for any meal.

Provided by DSTR

Categories     Side Dish     Vegetable

Time 1h20m

Number Of Ingredients 11

3 tablespoons butter
2 pounds yellow summer squash, sliced into 1/2 inch chunks ((about 6 medium))
1/2 medium onion, diced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cloves garlic, minced
1/2 cup sour cream
1 10.5 oz can cream of celery soup
1 cup sharp cheddar cheese, grated
1 1/2 cups herb stuffing mix
3 tablespoons butter, melted

Steps:

  • Preheat the oven to 350°F.
  • Heat a large skillet oven over medium heat. Add the butter. Once the butter is melted add the sliced squash, onions and season generously with salt and pepper, sauté for about 15 minutes, stirring occasionally. Or until the squash is tender. Stir in the minced garlic and saute another 2-3 minutes.
  • Grease a casserole dish with butter or spray with nonstick cooking spray.
  • Transfer the cooked squash to a large bowl.
  • In a small bowl mix the sour cream, soup, cheese, salt, and pepper to taste. Pour the cream mixture into the squash and mix until well combined.
  • In another small bowl, mix the herb stuffing with the melted butter.
  • Spoon the stuffing evenly over the top of the squash mixture.
  • Bake for 35 to 45 minutes or until bubbly and golden brown.
  • Serve and enjoy.

Nutrition Facts : Calories 446 kcal, Carbohydrate 43 g, Protein 13 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 1501 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

OLD-SCHOOL SQUASH CASSEROLE RECIPE



Old-School Squash Casserole Recipe image

This classic casserole is a staple dish found at meat-and-three diners and church covered-dish suppers across the South.

Provided by Paige Grandjean

Categories     Casserole

Time 1h5m

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
3 pounds yellow squash, sliced ¼-inch thick (from 5 medium squash)
1 medium-size yellow onion, chopped (about 1 ½ cups)
2 teaspoons kosher salt, divided
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
2 ounces Swiss cheese, shredded (about ½ cup)
½ cup mayonnaise
2 teaspoons chopped fresh thyme
½ teaspoon black pepper
2 sleeves round buttery crackers (such as Ritz), coarsely crushed
1 ounce Parmesan cheese, shredded (about ¼ cup)

Steps:

  • Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
  • Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
  • Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

SQUASH CASSEROLE WITH CREAM OF CHICKEN SOUP



Squash Casserole with Cream of Chicken Soup image

This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.

Provided by Ladysmom

Categories     Side Dish     Vegetables     Squash     Summer Squash

Yield 8

Number Of Ingredients 7

1 ½ pounds yellow crookneck squash - peeled, seeded, and sliced
1 onion, thinly sliced
1 carrot, grated
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup butter
7 ½ ounces herbed dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
  • Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
  • Bake for 30 minutes, until golden brown and bubbly.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 29.1 g, Cholesterol 76.8 mg, Fat 32.3 g, Fiber 2.2 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 858.3 mg, Sugar 5.3 g

THIS CAN'T BE SQUASH CASSEROLE



This Can't be Squash Casserole image

My family loves this recipe. If freezing, bake first.

Provided by arthur j

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h5m

Yield 12

Number Of Ingredients 12

cooking spray
4 pounds yellow squash, sliced
¼ cup butter
½ cup chopped onion
1 (10.75 ounce) can cream of mushroom soup
1 cup Cheddar cheese
1 cup seasoned bread crumbs
½ (10.75 ounce) can milk
½ cup mayonnaise
1 teaspoon white sugar
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Bring a large pot of salted water to a boil; cook squash in the boiling water until very tender, 10 to 15 minutes. Drain and transfer squash to a large bowl; mash until evenly smooth.
  • Heat butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes. Mix onion, cream of mushroom soup, Cheddar cheese, bread crumbs, milk, mayonnaise, sugar, eggs, salt, and pepper into mashed squash. Spread mixture evenly into the prepared casserole dish.
  • Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 16.7 g, Cholesterol 55.6 mg, Fat 17.7 g, Fiber 3.5 g, Protein 7.2 g, SaturatedFat 6.5 g, Sodium 497.7 mg, Sugar 2.4 g

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