Best Healthier Yellow Squash Casserole Recipes

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

FABULOUS YELLOW SQUASH CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Lightly grease or spray a 2-quart casserole dish or 9x13-inch baking pan with non-stick cooking spray.
• Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.
• In a medium mixing bowl, combine the sour cream, eggs, fresh thyme, salt, and pepper. Fold in grated cheese then pour over the sliced yellow squash. Mix to combine.
• Transfer the squash and cheese mixture into the prepared baking dish.
• In a small bowl, combine panko breadcrumbs with the melted butter and garlic salt, plus parmesan and fresh parsley if desired. Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack in your preheated oven.
• Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown in color. You can also broil on low for the last few minutes to finish browning the panko topping.
• Remove from the oven and serve immediately.

HEALTHY SQUASH CASSEROLE

Steps:

• Wash the yellow squash, trim off the top and cut it into equally thin slices.
• Place the sliced yellow squash in a pot and pour the vegetable stock into it.
• Place the pot on medium heat and bring it to a boil.
• Cover the pot and let it cook for 5 minutes or until the yellow squash is tender.
• Drain the cooked squash slices and set them aside. Discard the liquid.
• In a high-speed blender jug, add soaked cashews, water, red bell pepper, nutritional yeast, onion powder, garlic powder, cayenne pepper, and salt.
• Blend until you get a smooth consistency sauce. You can add more water if the sauce is too thick.
• Grease a casserole pan with coconut oil.
• Layer cooked yellow squash slices in the bottom of the casserole pan. Pour vegan cheese sauce on top.
• Cover with breadcrumbs and add a vegan button on top.
• Place the casserole pan in a preheated oven at 400-degree f for 15 minutes or until you get a golden-brown top.

EASY YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
• Bake in the preheated oven until cooked through and bubbly, about 45 minutes.

SUMMER SQUASH SIDE DISH CASSEROLE

Steps:

• Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

LOW CARB YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
• Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
• Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350*F
• In a deep 12 inch skillet, add squash, onion & water.
• Cook over medium heat just until pan is hot.
• Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
• Add half the crushed cracker rounds and half the cheese to squash and mix well.
• Add eggs, milk, butter, salt & pepper and mix well.
• Top mixture with remaining cracker crumbs and cheese.
• Dot top of casserole with butter.
• Bake for 25 minutes then devour!