Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.
Wash and trim ends of squash. Cut into slices. Boil sliced summer squash until tender (about 20 minutes). Drain and add butter, cheddar cheese, sour cream, onion, Parmesan cheese, and wine. Mix completely. Pour into lightly buttered casserole baking dish. Top with bread crumbs. Bake at 350 degrees F for 30 minutes.
Source: Cooks.com published from their magazine years ago.
By Keeper from NC
Melt margarine and pour over bread crumbs in dressing mix. Set aside.
Boil squash and onion in salted water for 5 minutes. Drain.
In large mixing bowl, mix squash mixture, packet of seasoning from stuffing mix, and all other ingredients except buttered crumbs.
Spread half of crumbs in bottom of large casserole dish. Put squash mix over this and spread rest of crumbs on top. Bake at 350 degrees F for 30 minutes.
By Robin from Washington, IA
Once squash is cooked, drain the liquid and put squash in skillet with sausage mixture and stir. Let it simmer until cream cheese is melted and all ingredients are incorporated. Makes 6-8 servings. This goes great with just about anything!
Mix all ingredients together. Pour into greased pan. Sprinkle with more cheese and crackers. Bake 20 minutes at 425 degrees F.
Cook squash and onion in a small amount of boiling salted water in saucepan for 5 minutes. Drain squash well.
I like this because you can use most any type of squash in this recipe. Very good!
This is one of those dishes that lets you know that the seasons have changed, finally. Winter squash, which includes pumpkin, acorn, Hubbard, turban, butternut, and so many more, are all so very good in their own right, but this is so good.
Slice squash about 1/4-inch thick. Cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels.
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. In a small mixing bowl, beat squash until smooth. add the remaining ingredients; beat well.
Boil zucchini slices in small amount of water for 6 minutes; drain. While squash is cooking, brown ground meat; drain off fat.
Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
This page contains crookneck squash recipes. A summer squash that is delicious prepared in a variety of ways.
This page contains spaghetti casserole recipes. Add meat and or vegetables to spaghetti to make a great tasting casserole.
Cook summer squash until tender; mash to make 3-4 cups. Add salt and pepper to taste. Cook onion and jalapeno pepper and blend in blender. Combine squash, onion, and pepper. Put in baking dish and top with bread crumbs. Bake about 20 minutes at 350 degrees F. Add cheese and bake until cheese is melted and well browned.
By Robin from Washington, IA
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Does anyone have a squash casserole recipe?
By DEBORAH NEESE from Sevierville, TN
Are you using the yellow crook necked squash or which one? They are all different.
I like zucchine or summer squash stuffed. You par boil the squash, cut in half lengthwise, scoop out the seeds & some of the squash meat. stuff with hamburger, rice, whatever. Cover & bake until tender.
There are dozens of squash recipes (including several casseroles) on www.allrecipies.com. Just type in "squash casserole" in the request box. All recipes are rated by users and suggestions are made. I love this site! God Bless!
Summer Squash Casserole
1 c sour cream 1 c shredded carrots
2 lbs squash 1 (2oz) dices pimiento, drained
¼ c chopped onion salt and pepper
1 can cream of mushroom or cream 1 (8oz) stuffing mix
of celery sour (undiluted) ½ c butter, melted
In sauce pan cook squash and onion in boiling salted water for 6 minutes. Drain well. Combine soup and sour cream in large bowl. Stir in carrots. Fold in squash and onion. Add pimentos and salt and pepper to taste. Combine stuffing and butter in separate bowl. Spread half of stuffing in bottom of 12 x 7 ½ x 2 pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 for 25 to 30 minutes
The Black-Eyed Pea's Baked Squash
5 pounds medium size yellow squash
2 eggs, beaten
1 cup bread crumbs (rumor is that the Black-Eyed Pea uses its whole-wheat rolls)
4 ounces (1 stick) butter or margarine
1/4 cup sugar
Salt as needed
2 tablespoons chopped onion
Dash of pepper
Cut off tips of squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover squash.
Return to a boil, reduce heat and cook until tender. Drain in colander, mash.
Combine with beaten eggs, bread crumbs, butter, sugar, salt, onion and pepper and turn into a 3 quart casserole that has been lightly greased or sprayed with non stick vegetable spray. Cover with a light layer of bread crumbs.
Bake at 350 degrees until lightly browned. Makes 10 servings.
1 box (7 or 8 oz.) seasoned stuffing mix
4 medium unpeeled Zucchini (cut in 1/2 inch slices)
3/4 cup thinly sliced carrots
1/2 cup chopped onion
4 T. Oleo/margerine
Additional 1/2 stick of margerine
1 can Cream of Chicken Soup
1/2 cup sour cream
salted water enough to cover zucchini slices
Cook Zucchini in salted water to tender crisp. Drain and reserve the liquid.
Cook carrots and onion in the 4 T. oleo until tender crisp.
Remove from heat and stir in 1 1/2 cups of the stuffing mix.
Add sour cream and Cream of Chicken soup. Mix well.
Fold in zucchini. (if too thick or dry add some of the reserved liquid)
Dump into baking dishe(s). (judge about depth of 9 X 13 pan)
Melt the 1/2 stick of margerine and add 1 1/2 to 2 cups of stuffing mix. Coat well.
Spread over the zucchini mixture.
Bake 350 degrees for 35 to 40 minutes.
You may add cooked chicken or cubed ham if desired.
This makes a large amount and it freezes unbaked wonderfully well IF you add the buttered stuffing mix to the top when bringing it out of the freezer to bake it.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
I first tried this dish (or one very similar) when I was a little girl attending my family's Baptist Church weekly supper. I have tried to get the recipe for years and finally decided to recreate it by trial and error. I believe I finally did it. By testing other squash casserole recipes and adding the ingredients that I remember being in it, I finally came up with a wonderful, crowd pleasing dish!
Slice the squash, zucchini, and onions and place in a large pot with enough water to fill the post halfway. Add one teaspoon salt. Bring to boil for about 5 minutes. You can cook them more or less depending upon desired consistency. I like mine a bit firmer since they will finish cooking in the oven later. Drain all liquids.(I keep mine and use it for a vegetable soup base)
Spray 9 by 13 inch baking dish with Pam. Line pan with about one inch of stuffing mix. Melt margarine and drizzle over stuffing mix. I like to take about a full handful of the stuffing and add it directly to the squash mix for added texture. I also omit the margarine to cut down on calories and fat.
In a mixing bowl add the cream of chicken soup, sour cream, mayonnaise, pimentos, carrots, handful of stuffing mix, black pepper, and water chestnuts. Mix together. Add squash, zucchini and onions, blend gently.
Pour entire mixture over stuffing in the pan. Spread evenly, Top with shredded cheese and remaining crushed crackers.
Bake for 45 minutes to 1 hour. Let stand 5 minutes before serving.
You can make this healthier by omitting the margarine, using reduced fat crackers, sour cream, and mayonnaise, and using fat free/sodium reduced cream of chicken soup.
|Time:||30 Minutes Preparation Time|
45 Minutes Cooking Time
It makes lots and freezes very well; popular at church suppers.
Boil squash and onion, mash. Mix soup and carrots, fold in squash and onion mixture. Prepare Stove Top separately as directed. Place half Stove Top on bottom of 9x12 inch pan. Top with squash mixture and then remaining Stove Top.
Bake 25 minutes at 350 degrees F.
Source: a friend
By Mother of 5 from Nova Scotia
Preheat oven to 350 degrees F. In a large skillet, saute squash in vegetable oil over medium heat for 15-20 minutes. Line colander with a clean towel. Place cooked squash in lined colander. Squeeze out moisture. Set aside.
In medium skillet, cook onion for 5 minutes. Remove and mix all together except for crackers. Pour mixture into buttered dish and top with crushed crackers. Bake 25-30 minutes.
Mix together and store air tight container for up to 6 months.
Source: Paula Deen on Food Network
By Michele from Western KY
Mix squash, carrot, onion, soup and sour cream together. Mix stuffing and butter together. Put 1/2 stuffing mixture on bottom of casserole dish.
Spray a baking dish with Pam. Put 1 cup of dried package of corn bread dressing in bottom of dish. Pour squash mixture in dish on top.
These is one of my favorite vegetable recipes! This squash casserole has been adapted from one that used stove top (which I don't care for). I also have four children who love these.
Mix well. pour into greased 1 qt. casserole. Place in pan of water. Bake at 375 degrees F for 1 hour.