southern squash casserole

A summer fresh side dish that is a savory treat filled with cheesy goodness!

Southern Summer Squash Casserole Recipe

yellow squash (sliced, 1/4 inch thick)

onion

garlic

eggs (beaten)

mayonaisse

milk

Colby Jack Cheese (shredded)

Mozzarella Cheese (shredded)

Parmesan Cheese (shredded)

Salt and Pepper to taste

breadcrumbs

Slice the yellow summer squash into roughly 1/4-inch slices, dice the onion. Preheat a medium pan. Add oil or butter to the pan for cooking Add the yellow squash, onions, and garlic. Salt and pepper to taste. Cook about 5 to 7 minutes until slightly softened but still firm. Remove to a colander to drain excess liquid from squash mixture. 

Combine in a bowl the mayonnaise, milk, and cheese. Salt and pepper to taste.&nbsp;

Grease your casserole dish. Add the squash and cheese mixture together into the casserole dish then mix well.&nbsp;

Combine the panko breadcrumbs, and additional Parmesan cheese. Top the squash casserole evenly with the topping.&nbsp;

Bake in a preheated 400-degree oven for thirty minutes until top is browned.&nbsp;

Serve immediately. May be stored for up to one week in an airtight container.

Southern Squash Casserole is a comforting side dish casserole, often served during the holidays, with tender, cooked yellow squash, onions,&nbsp; sour cream and cheddar cheese topped with crushed buttery crackers.

Southern Squash Casserole

butter

yellow squash

Salt and pepper

cayenne pepper (optional)

eggs

cheddar cheese

Pepper Jack cheese

sour cream

sleeve buttery crackers (like Ritz crackers)

Tablespoons butter

Preheat oven to 350º F.

In a large skillet, melt 2 tablespoons butter over medium heat. Add the sliced yellow squash, onions and salt, pepper and cayenne (optional) and cook until tender.

In a large bowl, whisk together eggs, cheese, and sour cream. Add cooked squash and onions to egg mixture and stir well to combine.

Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Spread the crushed crackers evenly over the top and drizzle melted butter over the crackers. Bake in a preheated oven for about 30 to 40 minutes, or until top has lightly browned.

https://embed.mediavine.com/videos/aqcofxn7rpncewermvir

Southern Squash Casserole is a comforting side dish casserole, often served during the holidays, with tender, cooked yellow squash, onions,  sour cream and cheddar cheese topped with crushed buttery crackers.

Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It&#039;s plant-based and oil-free, too!

Vegan Yellow Squash and Corn Casserole

garlic (minced)

organic frozen corn (divided)

vegetable broth

raw cashews (or 1/4 cup tofu)

yeast

cornstarch

lemon juice

oregano

thyme leaves

salt (omit

black pepper

panko ((or gluten-free bread crumbs))

basil

Using a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat.

Preheat oven to 350F. Line a 1 1/2 to 2-quart baking dish with parchment paper or oil it lightly.

Blend 1/2 cup corn, vegetable broth, cashews/tofu, cornstarch, lemon juice, and seasonings (nutritional yeast, oregano, thyme, salt, black pepper) in a blender until smooth. TIP: If you don&#39;t think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.)

Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. If you’re using the topping, mix the panko with basil and oregano, and sprinkle it over the top of the casserole. Bake at 350 for 25-30 minutes. If the topping isn&#39;t completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn&#39;t burn. Serve hot.

Healthy recipes  offer you Southern Squash Casserole, we hope you like it

POUNDS YELLOW SQUASH, SLICED ¼ INCH THICK

TABLESPOONS UNSALTED BUTTER, DIVIDED

TABLESPOON OLIVE OIL

¼ TEASPOON GARLIC POWDER

½ CUP SOUR CREAM

LARGE EGG, BEATEN

CUP SHREDDED CHEDDAR CHEESE

½ CUP GRATED PARMESAN CHEESE, DIVIDED

¾ CUP BUTTER CRACKERS, FINELY CRUSHED

SALT AND PEPPER, TO TASTE

ADD 1 TABLESPOON OLIVE OIL AND 1 TABLESPOON BUTTER TO A LARGE POT OR DUTCH OVEN. MELT OVER MEDIUM HEAT; ONCE MELTED, ADD SQUASH WITH A PINCH OF SALT AND PEPPER. SAUTÉ FOR 8-10 MINUTES. COVER AND CONTINUE COOKING FOR 10-15 MINUTES, OR UNTIL SQUASH IS FORK TENDER. REMOVE POT FROM HEAT TO ALLOW SQUASH TO COOL SLIGHTLY BEFORE MASHING.

CRACK POTATOES

PREHEAT OVEN TO 350°F. COAT AN 8×8-INCH BAKING DISH WITH COOKING SPRAY. SET ASIDE.

USE A POTATO MASHER TO MASH SQUASH. ADD GARLIC POWDER, SOUR CREAM, BUTTER, CHEDDAR CHEESE, BEATEN EGG, AND ¼ CUP PARMESAN CHEESE. CONTINUE TO MASH UNTIL ALL INGREDIENTS ARE WELL BLENDED.

POUR SQUASH MIXTURE INTO PREPARED BAKING DISH. COVER WITH CRACKER CRUMBS AND ¼ CUP PARMESAN CHEESE. DRIZZLE OVER 2 TABLESPOONS OF MELTED BUTTER. BAKE COVERED FOR 35 MINUTES, THEN REMOVE COVER AND FINISH BAKING 5-7 MINUTES, OR UNTIL TOP IS GOLDEN BROW

YES here's to our favorite year-round casserole! Squash casserole is a great use-up for an abundance of summer squash OR perfect in cooler months with yellow or zucchini squash from the store.

Squash Casserole

squash,

onion,

salt

onion powder

garlic powder

cayenne pepper (optional

mayonnaise

cheddar cheese (about 3 ounces)

Ritz crackers, crushed

Preheat a large skillet to medium heat with a drizzle of cooking oil, the squash, zucchini, salt, onion and garlic powders, and pepper(s).

Sauté the veggie mixture for about ten minutes, stirring as you go, until the veggies are soft and most of the liquid has evaporated. Transfer the mixture to a large mixing bowl.

Let the squash mixture cool for 5-10 minutes. Meanwhile, prepare a baking dish with cooking spray.

When the squash mixture has cooled, add the sour cream, mayo, and cheese to the squash. Stir to combine and taste; add more salt and pepper until the mixture is very flavorful.

Transfer the mixture to the casserole dish and top it with the crushed crackers. (this is the point you will stop if making the casserole in advance)

When ready to eat, bake the casserole at 375F for 30 minutes or until bubbly at the edges and hot all the way through.

Let the casserole rest for 5-10 minutes before serving with your favorite meal. YES.

I find chopping vegetables very cathartic. And I loved the recipe. I’m growing summer squash and used some with your recipe. Really good!

Great recipe for all the squash in the garden!!

This is such a wonderful recipe. I always end up with so much squash so always looking for fun recipes to try.

Great recipe and I miraculously had Ritz crackers in the pantry too!

Oh my, this casserole recipe is quite interesting and it looks amazingly yummy! A perfect treat for any given occasion! Many will gonna love and enjoy eating this! Loving this already!

this squash casserole turned out sooo good! perfect for meal prepping too!

This is another amazing addition to my fall favorites!

Such a yummy dinner! Thanks for the recipe!

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Top 5 southern squash casserole recipes from across the web

The most viewed southern squash casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Southern Summer Squash Casserole Re...

Southern Squash Casserole

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The most viewed southern squash casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine