Best Ma Ferns Squash Casserole Recipe Foodcom Recipes

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BUTTERNUT SQUASH BAKE



Butternut Squash Bake image

If I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish! -Julie Jahn, Decatur, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
TOPPING:
1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter, melted

Steps:

  • In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). , Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. , In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Freeze option: Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly.

Nutrition Facts :

SUMMER SQUASH CASSEROLE



Summer Squash Casserole image

Cut this out of a magazine a long time ago. Everyone loves this. I usually double recipe as this only serves 2. Putting it here for safekeeping

Provided by MARIA MAC

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

2 small summer squash (sliced)
1/4 cup onion (chopped)
1/2 teaspoon salt (divided)
1 egg
1/4 cup mayonnaise (full fat only)
2 teaspoons sugar
pepper
1/4 cup cheddar cheese
2 tablespoons crushed corn flakes
1 1/2 teaspoons butter

Steps:

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

Nutrition Facts : Calories 283.2, Fat 20.1, SaturatedFat 7.1, Cholesterol 135.8, Sodium 948.5, Carbohydrate 19.1, Fiber 1.6, Sugar 10, Protein 8.7

BUTTERNUT SQUASH CASSEROLE



Butternut Squash Casserole image

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

Provided by Tonkcats

Categories     Vegetable

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 8

2 cups butternut squash, cooked
3 eggs, well beaten
1 cup sugar
1/2 cup milk
1/3 cup butter or 1/3 cup margarine, melted
2 tablespoons coconut, flaked
1/2 teaspoon ginger, ground
1/2 teaspoon coconut flavoring

Steps:

  • Cut in half lengthwise butternut squash; clean out bowl.
  • Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.
  • Combine all ingredients, mixing well.
  • Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.

Nutrition Facts : Calories 369.5, Fat 18.2, SaturatedFat 11.2, Cholesterol 147.5, Sodium 166.4, Carbohydrate 48.8, Fiber 1.7, Sugar 41.5, Protein 5.5

SQUASH CASSEROLE



Squash Casserole image

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

Provided by MarBear

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs yellow squash, sliced
5 tablespoons butter or 5 tablespoons margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup shredded sharp cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)

Steps:

  • Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender.
  • Drain well; gently press between paper towels.
  • Melt 4 tbsp butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender.
  • Remove skillet from heat; stir in squash, cheese, and next 4 ingredients.
  • Spoon mixture into a greased 11x7-inch baking dish.
  • Melt remaining 1 tbsp butter.
  • Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
  • Bake at 350°F for 30 to 35 minutes or until set.

SQUASH CASSEROLE



Squash Casserole image

A good squash casserole with a different twist! My family prefers this squash casserole over any other. A wonderful blend of flavors.

Provided by Seasoned Cook

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

5 medium yellow squash, small cubes
8 pieces bacon, cooked
2 tablespoons butter, melted
1 tablespoon milk
1 1/2 cups cheddar cheese, shredded
24 Ritz crackers, crushed
black pepper

Steps:

  • Cook squash in salted water until tender and then drain.
  • Crumble bacon and stir into squash. Add butter, milk and pepper.
  • Lightly fold in cheese and crushed crackers.
  • Pour mixture into oil sprayed 2 quart casserole dish. Top with more cheese and a few buttered cracker crumbs. Bake at 350 degrees for 25 minutes or until bubbly.

Nutrition Facts : Calories 436.5, Fat 32.5, SaturatedFat 16.4, Cholesterol 71.2, Sodium 643.2, Carbohydrate 21, Fiber 2.9, Sugar 8, Protein 17

MA FERN'S SQUASH CASSEROLE



Ma Fern's Squash Casserole image

I grew up in Alabama and learned to make squash casserole from my Ma Fern, without added calories from milk, canned soup, crackers, or bread crumbs! ---------------- NOTE: Prep time includes cool down time after the squash is sauteed! Cooking time includes estimated time for sauteing the squash, AND baking the casserole in the oven!

Provided by KerfuffleUponWincle

Categories     Onions

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 8

1 tablespoon bacon fat
3 1/2 lbs yellow squash (small squash, sliced ~ can include 1 or 2 sliced small zucchini for color ~ optional)
3 yellow onions (medium sized onions, cut into small dice)
1 tablespoon water
3/4 teaspoon salt
1/2 teaspoon black pepper (freshly ground)
3 eggs (beaten)
3 cups extra-sharp cheddar cheese (shredded)

Steps:

  • Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch!
  • Remove from heat ~ cool for 15-20 minutes.
  • NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander!
  • Preheat oven to 350°F.
  • Add beaten eggs and shredded cheese to squash, stirring quickly to combine.
  • Pour into a 13x9 Pyrex casserole sprayed with cooking spray.
  • Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.

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