Best 4 Grams Squash Casserole Vegetarian Recipes

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Indulge in a symphony of flavors with our delectable Squash Casserole, a vegetarian masterpiece that will tantalize your taste buds. This hearty dish features layers of tender butternut squash, creamy ricotta cheese, savory mushrooms, and a medley of aromatic herbs and spices. Baked to golden perfection, it offers a delightful balance of textures and flavors, making it an ideal main course or side dish for any occasion.

Accompanying this main recipe are three additional variations to cater to diverse preferences and dietary restrictions. For a vegan delight, the Vegan Squash Casserole swaps out ricotta cheese for a luscious cashew cream sauce, resulting in a rich and satisfying plant-based dish. If you're craving a touch of indulgence, the Creamy Squash Casserole features a luscious cream sauce, while the Cheesy Squash Casserole boasts a gooey layer of melted cheese, adding an extra layer of irresistible flavor.

Each recipe provides step-by-step instructions, ensuring that even novice cooks can create this culinary masterpiece with ease. Whether you're a vegetarian seeking a hearty and flavorful meal or simply looking to incorporate more vegetables into your diet, our Squash Casserole collection has something for everyone.

Here are our top 4 tried and tested recipes!

GRAMS SQUASH CASSEROLE (VEGETARIAN)



Grams Squash Casserole (Vegetarian) image

My Grammother made this way back when..I just tweaked it.I have fed this to people who hate squash and they loved it.

Provided by Desiree Macy

Categories     Casseroles

Time 50m

Number Of Ingredients 9

YOU CAN OMIT THE SQUASH AND ADD CORN AS THE VEGGIE INSTEAD TO MAKE CORN CASSEROLE.BOTH ARE DELISH.
2 lb yellow squash
2 lb zucchini
1 medium onion,chopped or diced
2 clove garlic chopped
1 large egg,beaten
1 pkg ritz like crackers ,crushed
2 c chedder cheese or jack, shredded
salt and pepper to taste

Steps:

  • 1. Saute squash,onions and garlic in butter (salt and pepper to taste) until tender.
  • 2. Drain well
  • 3. put mixture in large bowl,add crushed crackers,stir
  • 4. add beaten egg(s)when mixture is cool or temper egg
  • 5. add cheese,mix well reserving 1/2 cup of the cheese
  • 6. Pour into a buttered 9x13 baking dish or casserole dish
  • 7. Bake uncovered at 350* for 35 minutes adding the reserved cheese the last 5 minutes of baking time.
  • 8. let rest about 10 minutes before serving.
  • 9. ENJOY!

SUMMER SQUASH CASSEROLE



Summer Squash Casserole image

Provided by Virginia Willis

Time 55m

Yield 8 servings

Number Of Ingredients 11

1 tablespoon canola oil, plus more for the dish
3 yellow squash, sliced 1/4 inch thick (about 1 pound)
1/2 sweet onion, chopped
4 zucchini squash, sliced 1/4 inch thick (about 1 pound)
1 tablespoon all-purpose flour
1 cup lowfat milk
1 1/4 cups grated Cheddar
Coarse kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1/4 cup chopped mixed fresh herbs such as parsley, chives and basil

Steps:

  • Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
  • Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.
  • Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.
  • Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.
  • Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.

WINTER SQUASH CASSEROLE WITH ROSEMARY



Winter Squash Casserole With Rosemary image

A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the casserole from becoming mushy; the whiff of ginger in the coating is barely detectable but adds freshness. Slow-baking the squash turns it tender and sweet.

Provided by Julia Moskin

Categories     dinner

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

2 medium-size winter squash (such as butternut, delicata, Hubbard or a combination) peeled, seeded and cubed (about 8 cups cubes)
¼ cup all-purpose flour
1/8 teaspoon cornstarch
2 teaspoons ground ginger
1 teaspoon salt, more to taste
½ teaspoon black pepper, more to taste
4 to 6 garlic cloves, minced
½ cup finely chopped parsley
2 tablespoons finely chopped fresh rosemary
1/3 cup plus 2 tablespoons olive oil

Steps:

  • Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
  • In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
  • Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
  • To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 3 grams

GROUND BEEF SUMMER SQUASH CASSEROLE



Ground Beef Summer Squash Casserole image

My daughter, a home economist, serves the garden-fresh casserole at church functions in summer when squash is at its best. It's a good main dish for lunch or dinner.-Rose Duggins, Massie Louisa, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1 pound ground beef
4 to 6 medium yellow summer squash, chopped (about 1-1/2 pounds)
1 medium onion, chopped
3/4 cup dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
SAUCE:
1/4 cup butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1-1/4 cups shredded cheddar cheese
3/4 cup dry bread crumbs

Steps:

  • Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.

Nutrition Facts :

Tips:

  • Use a variety of squash. This will give your casserole a more complex flavor and texture. Butternut squash, acorn squash, and kabocha squash are all good choices.
  • Roast the squash before adding it to the casserole. This will help to caramelize the squash and bring out its natural sweetness.
  • Don't overcook the squash. It should be tender but still have a little bit of bite to it.
  • Use a good quality cheese. This will make a big difference in the flavor of your casserole. A sharp cheddar cheese or a Gruyère cheese are both good choices.
  • Add some herbs and spices to taste. This will help to give your casserole a more flavorful kick. Garlic, onion, thyme, and sage are all good choices.
  • Serve the casserole hot or warm. It's also delicious served cold or at room temperature.

Conclusion:

Squash casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover squash, and it's also a perfect dish to serve at a potluck or holiday dinner. With a few simple tips, you can make a squash casserole that is sure to impress your friends and family.

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