Mashed summer squash casserole is a comforting and versatile dish that showcases the best of summer's bounty. Made with fresh summer squash, this casserole is creamy and flavorful, with a hint of sweetness from the squash and a crispy topping of bread crumbs and Parmesan cheese. It's a perfect side dish for any summer meal, and it can also be served as a main course with a simple salad. This recipe includes three variations: a classic mashed summer squash casserole, a cheesy mashed summer squash casserole, and a healthy mashed summer squash casserole. Each variation has its own unique flavor and texture, so you're sure to find one that you love.
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MAMA'S SUMMER SQUASH CASSEROLE
This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.
Provided by Northerngirl
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
- Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
- Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.
Nutrition Facts : Calories 369 calories, Carbohydrate 24.9 g, Cholesterol 86.3 mg, Fat 24 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 12.4 g, Sodium 438.8 mg, Sugar 1.9 g
MASHED YELLOW SQUASH
This is a bit different but it is excellent!! It is a great side dish or afternoon snack for those that love squash or have oodles of it popping up in their gardens!
Provided by Terry
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Slice and steam or boil squash until tender. Pour off any remaining water.
- Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.
Nutrition Facts : Calories 73.1 calories, Carbohydrate 8.2 g, Cholesterol 10.1 mg, Fat 3.8 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 37 mg, Sugar 5.8 g
SUMMER SQUASH CASSEROLE
Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
- Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
- Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
- Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.
CHEESY SUMMER SQUASH CASSEROLE
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
SUMMER SQUASH SIDE DISH CASSEROLE
My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. -Sue Joyce, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.
Nutrition Facts : Calories 344 calories, Fat 23g fat (14g saturated fat), Cholesterol 167mg cholesterol, Sodium 1029mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein.
SUMMER SQUASH CASSEROLE
"Why don't you just cook something that tastes really good?" Julia Reed's mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine. Her mother thought Ms. Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it's delicious. Like, for example, this recipe, for what Julia called in a 2002 article, "the best squash casserole on the planet Earth." The ingredients are by no means fancy - summer squash, jalapeño, white bread, Ritz crackers, eggs and Cheddar - but they combine in mysterious and marvelous ways to deliver a perfect accompaniment to grilled chicken or a weekend roast.
Provided by Julia Reed
Categories casseroles, times classics, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
- Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
- Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 471 milligrams, Sugar 5 grams, TransFat 1 gram
SUMMER SQUASH CASSEROLE
Cut this out of a magazine a long time ago. Everyone loves this. I usually double recipe as this only serves 2. Putting it here for safekeeping
Provided by MARIA MAC
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine squash, onion and 1/4 tsp salt.
- Cover with water and bring to a boil. Reduce heat, simmer uncovered for 2 minutes or until squash is crisp tender. Drain.
- In a bowl, beat egg, mayonnaise, sugar, pepper and remaining salt until blended.
- Stir in cheese and squash mixture.
- Transfer to a greased 2 cup baking dish.
- Toss cornflakes and butter; sprinkle over top.
- Bake uncovered at 350 for 25-30 minutes or until golden brown and bubbley.
Nutrition Facts : Calories 283.2, Fat 20.1, SaturatedFat 7.1, Cholesterol 135.8, Sodium 948.5, Carbohydrate 19.1, Fiber 1.6, Sugar 10, Protein 8.7
EASY SUMMER SQUASH MASH
My ex-mother-in-law gave me this recipe years ago and every time I make it I receive praise from my family and friends. I don't believe there has ever been one person who does not love Summer Squash made this way. Also, I have found that people who do not ordinarily like squash, like this recipe. I hope you will try this unique way of cooking Summer Squash.
Provided by Jeanne Gliddon @jgliddon45
Categories Vegetables
Number Of Ingredients 3
Steps:
- Wash, core and quarter Squash and place in sauce pan.
- Add water, cover and place on stove. Bring to boil and then turn down to simmer. Cook until Squash is fork tender.
- Drain water.
- Mash as you would potatoes. Add butter and continue mashing until butter is incorporated. This will be chunky.
- Add salt to taste and serve. Yum!
Tips:
- Choose the right squash: Look for firm, heavy summer squash with smooth, unblemished skin. Avoid squash with bruises or soft spots.
- Wash the squash thoroughly: Scrub the squash under running water to remove any dirt or debris.
- Cook the squash until tender: You can cook the squash in a variety of ways, including boiling, steaming, or roasting. Cook the squash until it is tender but still holds its shape.
- Mash the squash: Once the squash is cooked, mash it with a potato masher or fork until it is smooth and creamy.
- Add your favorite seasonings: Season the squash with salt, pepper, and other herbs and spices to taste.
- Bake the casserole: Pour the squash mixture into a baking dish and bake it in a preheated oven until it is hot and bubbly.
- Top with your favorite toppings: Before serving, top the casserole with your favorite toppings, such as cheese, breadcrumbs, or nuts.
Conclusion:
Mashed summer squash casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover squash, and it is also a healthy and affordable meal. With its creamy texture and mild flavor, mashed summer squash casserole is a surefire hit with the whole family. So next time you have some extra squash on hand, give this recipe a try!
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