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Squash casserole recipes - 9 recipes

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The best part of summer? Squash season! If you're looking for a different way to prepare squash other than fried - ...

  • 2 pounds yellow squash (about 4 cups)
  • 1/2 large onion, chopped
  • 1 sleeve Ritz Crackers (about 35 crackers)
  • 1 cup cheddar cheese
  • 2 eggs
  • 3/4 cups milk
  • 1/2 cup butter, melted
  • Salt and pepper, to taste
4.4/5 (76 Votes)

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Chop onion. Set aside. Cut ends from squash; rinse squash and pat dry with paper towels

  • 6 medium yellow squash (3-1/2 to 4 lbs)
  • 1 medium onion, chopped (2/3 cup)
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 1 cup mild or sharp cheddar cheese, shredded
  • 1/2 cup sour cream (can sub mayo)
  • Salt, garlic salt, black pepper, to taste
  • 1/2 cup crushed buttery crackers for Topping (such as Club or Waverly)
4.7/5 (12 Votes)

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http://www.pinterest.com/pin/541557923913719899/ Recipe from George Stella’s REAL FOOD REAL EASY cookbook

  • nonstick cooking spray
  • 11 ⁄2 pounds yellow squash, thinly sliced into discs
  • salt and pepper
  • 1 ⁄4 cup diced yellow onion
  • 1 ⁄4 cup diced red bell pepper
  • 8 ounces reduced fat cream cheese
  • 1 ⁄2 cup shredded sharp Cheddar cheese
4.1/5 (23 Votes)

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From Southern Living, May 2010

  • 4 LB Squash and Zucchini, Sliced
  • 1 Sweet Onion, Chopped
  • 1 C (4oz) Shredded Cheddar Cheese
  • 8 oz Sour Cream
  • 1 tsp Garlic Salt
  • 1 tsp Pepper
  • 2 Large Eggs, slightly Beaten
  • 2 1/2 C Soft Fresh Breadcrumbs, Divided
  • 1 1/4 C Shredded Parmesan Cheese (5 oz)
  • 2 TBS Butter, Melted
4.6/5 (7 Votes)

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Prepare Jiffy Mix as directed, set aside to cool

  • 4 1/2 cusp zucchini (diced)
  • 4 1/2 cups yellow squash (diced)
  • 1 1/2 cups yellow onion (chopped)
  • 1 Box Jiffy corn muffin mix (prepare as directed on box)
  • 3/4 cup of butter
  • 8 ounces American cheese (diced, use a store brand not Velveeta)
  • 3 cubes of chicken bouillon
  • 1 teaspoon garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon parsley (chopped)
4.6/5 (16 Votes)

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Light and healthy summer squash casserole with cheese and eggs

  • 1 medium-sized summer squash, peeled and diced
  • 1 big sweet pepper, chopped
  • 1 big onion, chopped
  • 1 big carrot, grated
  • 5 eggs
  • 4 ounces Goudacheese (actually any cheese will do)
  • 4 tablespoons sour cream
  • 1/2 cup milk
  • 1 teaspoon dry greens mixture (basil, dill, parsley)
4.4/5 (5 Votes)

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Even those picky eaters will like this dish!

  • 2 medium yellow squash, sliced
  • 1 small to medium onion sliced thinly
  • 1 lb. ground beef
  • 1 small chopped onion
  • 1 small green pepper chopped
  • 1 small red pepper chopped (optional)
  • 1 clove garlic minced
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1 egg
  • 1 cup shredded cheddar or cheese of your choice
  • 1 1/4 cup cooked rice
0/5 (0 Votes)

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Wash and dry squash. Cut crosswise into 1/4-inch slices

  • 1-1/2 pounds yellow squash (equals 3 cups squash)
  • 3/4 cup raw shrimp, shells removed and deveined
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup whipping cream
  • 1 tablespoon minced onion
  • 1/2 cup coarse bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter, melted (to combine with crumbs and cheese)
3/5 (1 Votes)

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Great way to use summer squash

  • 1 1/2 cups water
  • 4 medium squash sliced 1/4 inch thick
  • 2 medium zucchini, 1/4 inch
  • 1 stick butter
  • 1 1/2 chopped onion
  • 1 tblsp chicken base
  • 2 large eggs, beaten
  • 2 tblsp sugar
  • 3/4 tsp salt
  • pepper
  • 1 1/2 c panko or seasoned bread crumbs
  • 1 1/2 grated cheddar cheese
  • American cheese slices
4/5 (3 Votes)

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