Best Two Squash Casserole Recipes

Two-Cheese Squash Casserole image

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

Two Cheese Squash Casserole image

Provided by KathyP53

Categories Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

4 lbs yellow squash, sliced
4 tablespoons butter, divided
1 large onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups freshly grated parmesan cheese, divided
1 cup grated cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh Italian parsley
8 ounces sour cream
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 large eggs, beaten
1/4 teaspoon garlic salt

Steps:

Preheat oven to 350°F.
Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well and gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5-6 minutes or until tender. Remove skillet from heat, stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13x9-inch baking dish.
Melt remaining butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350°F for 35-40 minutes or until set.

Nutrition Facts : Calories 331.9, Fat 23.2, SaturatedFat 13.8, Cholesterol 109.9, Sodium 806, Carbohydrate 17.2, Fiber 2.6, Sugar 4.6, Protein 15.5

TWO-CHEESE SQUASH CASSEROLE image

Yield 8 to 10 servings

Number Of Ingredients 14

4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt

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 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole. Bake at 350° for 35 to 40 minutes or until set.

Two Squash Casserole image

Provided by Teena Mathis @RIOGRANDECOOK

Categories Vegetables

Number Of Ingredients 9

1 pound(s) yellow squash, sliced
1 pound(s) zucchini squash, sliced
1 - onion medium, chopped
2 tablespoon(s) bacon drippings
1 can(s) tomato sauce 8 oz.
1 can(s) green chiles diced 4 oz.
1 cup(s) cheddar cheese, shredded
1/2 teaspoon(s) salt
- italian bread crumbs

Steps:

Cook yellow squash and zucchini separately in small amount of water for 5 minutes, drain well. Saute onion in bacon drippings until tender but not brown. Combine tomato sauce, chiles and salt, stir well.
Place yellow squash in 1 1/2 quart deep casserole, add onion spreading evenly, pour half of sauce over onion, add zucchini and pour remaining sauce over top.
Sprinkle with cheese and top with breadcrumbs. Bake at 350 degrees for 30 minutes until bubbly.
Note: Sometimes I do not add breadcrumbs, it is good either way.