Best 2 Squash Casserole Ii Recipes

Enrich your culinary repertoire with the delectable Squash Casserole II. This dish, hailing from Alice's trove of delectable recipes, offers a symphony of flavors, textures, and health benefits. Baked to golden perfection, the casserole boasts a filling of tender butternut squash, sweet potatoes, and tart Granny Smith apples, complemented by a crispy pecan streusel topping. It's an exquisite fall dish, perfect for cozy gatherings and holiday feasts. Additionally, discover two variations of this culinary masterpiece: the savory Stuffed Squash Casserole II, where the squash is stuffed with a savory mixture of sausage, vegetables, and rice, and topped with a creamy cheese sauce; and the comforting Squash Casserole III, featuring a medley of butternut squash, sweet potatoes, and corn, enveloped in a creamy sauce and topped with a buttery breadcrumb crust. These tantalizing recipes promise a flavor sensation with every bite, catering to diverse palates and preferences.

Here are our top 2 tried and tested recipes!

YELLOW SQUASH CASSEROLE

Yellow Squash Casserole image

This creamy yellow squash casserole is an easy side dish for any holiday occasion. It has a buttery cracker topping that's so divine!

Categories comfort food side dish

Time 1h20m

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

3 lb. yellow squash, cut into 1/4-inch thick slices
1 yellow onion, peeled and chopped
3 tbsp. olive oil
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
2 large eggs
8 oz. sour cream
1/2 c. mayonnaise
8 oz. sharp cheddar cheese
1 tbsp. chopped fresh thyme leaves
3 tbsp. butter, melted, plus more for the pan
1 1/2 sleeves round butter crackers (such as Ritz), broken (about 3 cups)
1/4 c. Parmesan cheese

Steps:

Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.
In a small bowl, combine the melted butter, cracker pieces and parmesan cheese. Sprinkle in an even layer all over the top of the casserole.
Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.

OLD-SCHOOL SQUASH CASSEROLE RECIPE

Old-School Squash Casserole Recipe image

This classic casserole is a staple dish found at meat-and-three diners and church covered-dish suppers across the South.

Provided by Paige Grandjean

Categories Casserole

Time 1h5m

Number Of Ingredients 13

Ingredients

6 tablespoons unsalted butter, divided
3 pounds yellow squash, sliced ¼-inch thick (from 5 medium squash)
1 medium-size yellow onion, chopped (about 1 ½ cups)
2 teaspoons kosher salt, divided
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
2 ounces Swiss cheese, shredded (about ½ cup)
½ cup mayonnaise
2 teaspoons chopped fresh thyme
½ teaspoon black pepper
2 sleeves round buttery crackers (such as Ritz), coarsely crushed
1 ounce Parmesan cheese, shredded (about ¼ cup)

Steps:

Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

Tips:

Choose the right squash. Butternut squash is a popular choice for casseroles because it has a mild flavor and a creamy texture. However, you can also use other types of squash, such as acorn squash or kabocha squash.
Cook the squash until it is tender. You can cook the squash in the microwave, in the oven, or on the stovetop. If you are cooking the squash in the oven, prick it with a fork before baking to help it cook evenly.
Use a variety of spices. Squash casserole is a versatile dish that can be seasoned with a variety of spices. Some popular choices include cinnamon, nutmeg, ginger, and cloves.
Add some crunch. To add some crunch to your squash casserole, you can top it with a mixture of bread crumbs and butter or with chopped nuts.
Serve the casserole hot. Squash casserole is best served hot out of the oven. If you are making the casserole ahead of time, you can reheat it in the oven or in the microwave.

Conclusion:

Squash casserole is a delicious and versatile dish that is perfect for fall and winter gatherings. With its creamy texture and sweet flavor, it is sure to be a hit with everyone at your table. So next time you are looking for a comforting and flavorful side dish, give squash casserole a try.