Best 5 Better Squash Casserole No Bread Crumbs Crackers Or Stuffing Recipes

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**Introducing a Delightful Dish: A Collection of Squash Casserole Recipes for Every Occasion**

Squash casserole, a comforting and delectable dish, takes center stage in this article, offering a range of recipes that cater to diverse tastes and dietary preferences. From classic preparations to innovative twists, these recipes promise a culinary journey that celebrates the versatility of squash. Whether you seek a gluten-free option or a vegan delight, this article has it all. Discover the secrets to creating a creamy, flavorful casserole that will warm hearts and satisfy taste buds. With step-by-step instructions and helpful tips, these recipes guide you towards creating a perfect squash casserole that will steal the spotlight at any gathering.

Here are our top 5 tried and tested recipes!

UNBELIEVABLE SQUASH CASSEROLE



Unbelievable Squash Casserole image

A wonderful casserole, even for those who don't particularly care for squash!

Provided by MCOATES

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 8

2 teaspoons vegetable oil
3 crookneck yellow squash, diced
½ sweet yellow onion, diced
2 tablespoons water, or as needed
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese
½ (6 ounce) box dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
  • Transfer squash mixture to the prepared baking dish; top with stuffing mix.
  • Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 15.7 g, Cholesterol 23.1 mg, Fat 12.2 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 6.1 g, Sodium 479.4 mg, Sugar 1.5 g

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 10

Number Of Ingredients 10

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  • Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g

SQUASH CASSEROLE I



Squash Casserole I image

This casserole makes a rich, creamy vegetable side dish. Stuffing mix may be used in place of the bread crumbs if you prefer. It tastes even better the next day for leftovers.

Provided by Gayle A. Cox

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h10m

Yield 8

Number Of Ingredients 6

2 pounds crookneck yellow squash, sliced
1 small onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
¼ cup butter, melted
1 ½ cups bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
  • Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid.
  • Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

Nutrition Facts : Calories 251 calories, Carbohydrate 23.9 g, Cholesterol 30.8 mg, Fat 15.3 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 456.5 mg, Sugar 1.9 g

THIS CAN'T BE SQUASH CASSEROLE



This Can't be Squash Casserole image

My family loves this recipe. If freezing, bake first.

Provided by arthur j

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h5m

Yield 12

Number Of Ingredients 12

cooking spray
4 pounds yellow squash, sliced
¼ cup butter
½ cup chopped onion
1 (10.75 ounce) can cream of mushroom soup
1 cup Cheddar cheese
1 cup seasoned bread crumbs
½ (10.75 ounce) can milk
½ cup mayonnaise
1 teaspoon white sugar
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Bring a large pot of salted water to a boil; cook squash in the boiling water until very tender, 10 to 15 minutes. Drain and transfer squash to a large bowl; mash until evenly smooth.
  • Heat butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes. Mix onion, cream of mushroom soup, Cheddar cheese, bread crumbs, milk, mayonnaise, sugar, eggs, salt, and pepper into mashed squash. Spread mixture evenly into the prepared casserole dish.
  • Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 16.7 g, Cholesterol 55.6 mg, Fat 17.7 g, Fiber 3.5 g, Protein 7.2 g, SaturatedFat 6.5 g, Sodium 497.7 mg, Sugar 2.4 g

BEST EVER SQUASH CASSEROLE



Best Ever Squash Casserole image

This is the best squash casserole recipe I've ever made. The corn bread flavor in it makes it just incredible. Its time consuming so I don't make it all that often but its worth doing at least once a month!

Provided by jovigirl

Categories     Vegetable

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

4 1/2 cups zucchini (diced)
4 1/2 cups yellow squash (diced)
1 1/2 cups yellow onions (chopped)
1 (8 ounce) box Jiffy corn muffin mix (prepare as directed on box)
3/4 cup butter
8 ounces process American cheese (diced, use a store brand not Velveeta)
3 chicken bouillon cubes
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley (chopped)

Steps:

  • Prepare Jiffy Mix as directed, set aside to cool.
  • Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
  • Cook on medium low heat just until tender, remove from heat.
  • Drain squash, reserve one cup of water for casserole.
  • On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
  • Add chicken bouillon cubes and garlic to onions, stir.
  • Add drained squash and diced cheese, stir.
  • Crumble corn bread in squash and pour the reserved cup of water and mix well.
  • Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
  • Cover casserole and place in a preheated oven at 350 degrees.
  • Bake for 50- 60 minutes.
  • Remove cover the last 20 minutes of baking time.

Tips:

  • Use acorn squash or butternut squash. These varieties are the best for roasting and have a sweet, nutty flavor.
  • Roast the squash until it is tender. This will help to bring out its natural sweetness and flavor.
  • Use a sharp knife to cut the squash. This will help to prevent the squash from tearing.
  • Be careful not to overcook the squash. Overcooked squash will be mushy and bland.
  • Use a variety of cheeses. This will add flavor and richness to the casserole.
  • Don't be afraid to experiment with different spices. A little bit of cumin, chili powder, or paprika can add a lot of flavor.
  • Serve the casserole hot. This is when it is at its best.

Conclusion:

This squash casserole is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It is also a great way to use up leftover squash. With its sweet and savory flavor, this casserole is sure to be a hit with your family and friends.

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