Best 5 Summer Squash Casserole With Nuts Recipes

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Indulge in a culinary journey with our delectable Summer Squash Casserole with Nuts, a symphony of flavors that will tantalize your taste buds. This hearty casserole features tender summer squash, roasted to perfection, and combined with a creamy sauce, savory cheese, and a delightful crunch from walnuts. It's a perfect blend of textures and flavors that will leave you craving more. Our curated collection of recipes offers variations to suit every palate, from a classic rendition to a vegetarian delight. Embark on this culinary adventure and discover the perfect Summer Squash Casserole recipe to elevate your next meal.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER SQUASH CASSEROLE



Summer Squash Casserole image

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

8 tablespoons (1 stick) unsalted butter
4 medium yellow squash, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 green bell pepper, diced
Half medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 teaspoon thyme leaves (from 10 sprigs)
4 sprigs fresh chives, chopped
1 sleeve buttery crackers, such as Ritz (about 30 crackers), crushed
1/2 teaspoon hot sauce

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.

SUMMER SQUASH CASSEROLE



Summer Squash Casserole image

"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

7 tablespoons unsalted butter, plus more for greasing the dish
2 pounds yellow summer squash
1 large onion, chopped
1 large clove garlic, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 jalapeño, seeded and chopped (optional)
4 slices plain white bread, toasted
24 Ritz crackers, crushed finely in food processor
1/2 pound sharp Cheddar, grated
4 large eggs, beaten
1/2 cup heavy cream
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 teaspoon ground cayenne

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 WITH NUTS



Summer Squash Casserole With Nuts image

Make and share this Summer Squash Casserole With Nuts recipe from Food.com.

Provided by Everybody eats when

Categories     < 4 Hours

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 11

1 lb summer squash, sliced
1/4 cup butter
1/4 cup green bell pepper, chopped
1 tablespoon white sugar
1/2 cup onion, chopped
1 egg
1/2 cup mayonnaise
salt and pepper
1/2 cup cheddar cheese, shredded
1/2 cup pecans, chopped
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
  • Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Nutrition Facts : Calories 213.2, Fat 16.9, SaturatedFat 5.8, Cholesterol 47, Sodium 221.2, Carbohydrate 12.6, Fiber 1.6, Sugar 4.5, Protein 4.5

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.

SUMMER SQUASH SIDE DISH CASSEROLE



Summer Squash Side Dish Casserole image

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

1 pound yellow summer squash, chopped
1/4 cup water
1/4 cup chopped onion
1/2 teaspoon salt
1 large egg, beaten
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

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.

Tips:

  • Choose fresh, young summer squash: Look for squash that is firm and has smooth, unblemished skin. Avoid squash that is too large or has blemishes, as it may be tough or bitter.
  • Wash the squash thoroughly: Before cooking, scrub the squash under cold water to remove any dirt or debris.
  • Cook the squash until tender: The squash should be cooked until it is tender but still holds its shape. Overcooking will make the squash mushy.
  • Use a variety of nuts: This recipe calls for walnuts, but you can use any type of nuts that you like. Some other good options include pecans, almonds, or hazelnuts.
  • Season the casserole to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little heat.
  • Serve the casserole hot or cold: This casserole can be served hot or cold. It is a great dish for a summer potluck or barbecue.

Conclusion:

Summer squash casserole with nuts is a delicious and easy-to-make dish that is perfect for summer gatherings. It is a great way to use up fresh summer squash, and it can be served hot or cold. This casserole is also a good source of vitamins and nutrients, making it a healthy choice for your family.

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