Best Graces Summer Sqaush Parm Cheese Casserrolle Recipes

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SUMMER SQUASH CASSEROLE



Summer Squash Casserole image

Make and share this Summer Squash Casserole recipe from Food.com.

Provided by Brookelynne26

Categories     Cheese

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 10

4 slices thick-cut bacon
2 tablespoons butter
3 lbs summer squash, chopped
1 onion, chopped
1 cup mayonnaise
1 cup freshly grated parmesan cheese
3 large eggs, beaten
3/4 cup fresh breadcrumb (cornbread is delicious in this casserole)
6 fresh basil leaves, chiffonade
sea salt & freshly ground black pepper

Steps:

  • Preheat the oven to 350*. Lightly grease a 2 quart casserole dish.
  • Using a large skillet,fry the bacon over medium high heat until crispy and brown. Place on a paper towel to drain. Add the butter to the same skillet and melt over low heat. add the squash and onion and cook for about 10 minutes, stirring continually until soft and slightly browned. Remove from the heat and cool.
  • Combine the mayonnaise, Parmesan cheese, eggs and 1/2 cup bread crumbs in a large bowl and whisk to combine. Add the squash mixture and basil, season with salt and pepper to taste and stir to mix.
  • Spoon the casserole mixture into the prepared dish, sprinkle with the remaining 1/4 cup bread crumbs, and crumble the reserved bacon on top. Bake for about 40 minutes, until bubbling around the edges, puffy and slightly soft in the center.

Nutrition Facts : Calories 311.8, Fat 20.7, SaturatedFat 6.8, Cholesterol 98.7, Sodium 563.4, Carbohydrate 22, Fiber 2.6, Sugar 7, Protein 11.5

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

This creamy yellow squash casserole is an easy side dish for any holiday occasion. It has a buttery cracker topping that's so divine!

Categories     comfort food     side dish

Time 1h20m

Yield 8-10 servings

Number Of Ingredients 13

3 lb. yellow squash, cut into 1/4-inch thick slices
1 yellow onion, peeled and chopped
3 tbsp. olive oil
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
2 large eggs
8 oz. sour cream
1/2 c. mayonnaise
8 oz. sharp cheddar cheese
1 tbsp. chopped fresh thyme leaves
3 tbsp. butter, melted, plus more for the pan
1 1/2 sleeves round butter crackers (such as Ritz), broken (about 3 cups)
1/4 c. Parmesan cheese

Steps:

  • Preheat the oven to 400˚. Combine the squash and onion on a large tray. 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.

TWO-CHEESE SQUASH CASSEROLE



Two-Cheese Squash Casserole image

This comforting casserole recipe features summer squash baked in a creamy two-cheese sauce - a winner side-dish on any menu.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 11

4 lb yellow summer squash, sliced
1 large sweet onion, finely chopped (1 cup)
2 1/2 cups soft bread crumbs
1 1/4 cups freshly grated Parmesan cheese (5 oz)
1 container (8 oz) sour cream
1 cup shredded Cheddar cheese (4 oz)
1/2 cup chopped fresh chives
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In Dutch oven, heat 4 quarts (16 cups) water to boiling. Add squash and onion; cook uncovered 8 minutes or just until tender. Drain well.
  • In large bowl, stir together squash mixture, 1 cup of the bread crumbs, 3/4 cup of the Parmesan cheese, the sour cream, Cheddar cheese, chives, garlic salt, pepper and eggs. Spoon into casserole.
  • In small bowl, mix remaining 1 1/2 cups bread crumbs and 1/2 cup Parmesan cheese with melted butter. Sprinkle over squash mixture.
  • Bake uncovered 35 to 40 minutes or until set. Let stand 5 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 14 g, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 480 mg

CHEESY SUMMER SQUASH CASSEROLE



Cheesy Summer Squash Casserole image

Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 10

2 small yellow summer squash, sliced
1/4 cup chopped onion
1/2 teaspoon salt, divided
1 large egg
1/4 cup mayonnaise
2 teaspoons sugar
Pepper to taste
1/4 cup shredded cheddar cheese
2 tablespoons crushed cornflakes
1-1/2 teaspoons butter, melted

Steps:

  • In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

GRACE'S SUMMER SQAUSH PARM CHEESE CASSERROLLE



grace's summer sqaush parm cheese casserrolle image

if u like egg plant parm. i think u might like this to. its another idea for summer sqaush. u can use all yellow sqaush or orange, and even zucchinni. or kick it up and mix the squashes together in this casserole

Provided by Grace Camp @grace123

Categories     Side Casseroles

Number Of Ingredients 7

- yellow corn meal. flour. whole milk
- large jar of speggetti sauce.
- cooked hamberger [if u want it just to be veggies thats fine either way]
- pre-heat oven 350
- parm cheese, slices of provalone or mozzerella cheese.
- 1 packet dry rancg dressing
- 1/2-2/3 container of bread crumbs

Steps:

  • wash and slice summer squash yellow or orange summer sqaush or succhinni or u may mix both for this recipe.
  • prepare a dish with yellow cornmeal, a dish with flour and a bowl with whole milk in it.
  • take and dip slices of squash in milk then flour then yellow cornmeal. til there all prepped like that
  • then on nonstick griddle brown on both sides and place on platter
  • if u r going to use hamberger cook it now and drain it.
  • in sauce pan heat up speggetti sauce. taste it to see if it has enough seasoning to u if not. use a little italian spice[to taste not alot] stir in well til warm
  • take bread crumbs dry ranch dressing and mix well then crumble parm cheese in mixture blend well. if u don't have parm. use shedded mozzerella cheese that will be fine.
  • pour a little speggettie sauce into into baking dish sprayed with pam, then slices of sqaush, speggettie sause, meat, sliced cheese. repeat til u get to top of baking dish.
  • then sprinkle on bread crumb mixture on top of casserrole
  • place in pre-heated oven for about 20 mins. don't burn bread crumb and cheese mixture

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