Best Cheddar Squash Pasta Recipes

SQUASH, EGG, AND CHEESE CASSEROLE

Squash, Egg, and Cheese Casserole image

A friend cooked us a similar dish and I was never able to get the original recipe. After a few years of trying, we've come up with this version and we like it even better than the first! A great way to get non-veggie lovers to indulge!

Provided by jayceeboyer

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
3 summer squash, sliced
1 small onion, diced
4 eggs, beaten
2 tablespoons milk
3 cups shredded Cheddar cheese, divided
2 tablespoons white sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons butter, melted

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.
While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.
Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 9 g, Cholesterol 170.5 mg, Fat 31.9 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 17.7 g, Sodium 493.7 mg, Sugar 5.8 g

CHEDDAR-SQUASH CASSEROLE

Cheddar-Squash Casserole image

You won't believe how rich and delicious the combination of squash, bread and cheese can be until you try this tasty side. Next time you have a bumper crop of squash, don't let it go to waste!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons butter or margarine
1 medium sweet onion, chopped (1/2 cup)
4 yellow summer squash (1 1/4 lb), cut into 1/4-inch slices
2 eggs
1/2 cup half-and-half
1 1/4 cups shredded sharp Cheddar cheese (5 oz)
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cubed (1 inch) hearty white bread
Fresh thyme sprig, if desired

Steps:

Heat oven to 375°F. Generously spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until almost tender. Add squash; cook 4 minutes, stirring occasionally, until just tender and lightly browned. Remove from heat; cool 5 minutes.
In large bowl, beat eggs with whisk until blended. Stir in half-and-half, 3/4 cup of the cheese, the thyme leaves, salt and pepper. Gently stir in squash mixture and bread cubes. Spoon into baking dish.
Bake uncovered 20 minutes. Top with remaining 1/2 cup cheese; bake 10 minutes longer or until puffed and golden. Let stand 10 minutes before serving. Garnish with thyme sprig.

Nutrition Facts : Calories 385, Carbohydrate 21 g, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 748 mg

CHEDDAR SQUASH & PASTA

Cheddar Squash & Pasta image

There are few things that are more homey and comforting than macaroni and cheese, but it isn't the healthiest dish by any account. This is the mac & cheese my Mom taught me to make, with the addition of vegetables. Adding vegetables to the pasta serves to both add nutrition value and to decrease the amount of pasta that you actually eat with a serving. This is also good with broccoli, zucchini, and penne pasta but yellow summer squash with rotini pasta is my favorite. Another great twist on mac & cheese that's more high-end is to make this sauce without the vegetables and toss with linguine. Don't bake it when you try the linguine method.

Provided by Eat Your Vegetables

Categories Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups pasta, uncooked
1 large summer squash, cut into sticks (I like bigger pieces)
2 tablespoons margarine
2 tablespoons flour
1 cup nonfat milk
1 cup kraft shredded 2% cheddar cheese
breadcrumbs (optional)
cooking spray
salt & pepper

Steps:

Bring water to a boil in a large saucepan.
Add the pasta and return to a boil.
Add the squash and cook until pasta is al dente. Drain.
Meanwhile, in a small saucepan, melt the margarine.
Add the flour to the margarine to form a paste.
Add the milk to the paste and whisk smooth.
Add salt & pepper to taste.
Once the white sauce is thickened add the cheddar cheese and whisk until melted.
Coat a casserole dish with the cooking spray.
Combine the pasta, squash and cheese sauce and pour the mixture in the baking dish.
Sprinkle with a light coating of bread crumbs if desired (will prevent cheese from developing 'crust').
Bake casserole at 350 degrees for 20 minutes or until the top is lightly browned.