Best 3 Summer Squash Side Dish Casserole Recipes
Indulge in a symphony of flavors with our delightful summer squash side dish casserole, a culinary masterpiece that celebrates the vibrant flavors of the season. This delectable dish is a harmonious blend of fresh summer squash, sweet corn, tender zucchini, and a medley of aromatic herbs, all enveloped in a creamy and flavorful sauce. Its vibrant colors and enticing aroma are sure to tantalize your taste buds and make it the star of any gathering. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step recipes will guide you effortlessly through the process, ensuring a perfect casserole every time. From the classic Summer Squash Casserole to the unique Zucchini Corn Casserole and the savory Cheesy Squash Casserole, each recipe offers a distinctive twist on this timeless dish, catering to diverse palates and preferences. Prepare to embark on a culinary journey that will leave you and your loved ones craving for more.
Let's cook with our recipes!
SQUASH CASSEROLE SIDE DISH
Our 1-year-old son can be a fussy eater, and my husband is mostly a "meat and taters" man. But both my guys love this cheesy squash bake! Often, I make a double batch of it and take one to the 4-H nutrition class I teach. It's a "hit" there, too. If you're a pressed-for-time cook like I am, this squash casserole will streamline your menu planning.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the eggs, oil and biscuit mix. Stir in the chili peppers, onion, garlic and half the cheese. Stir in squash. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 40 minutes; sprinkle with reserved cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
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.
SUMMER SQUASH CASSEROLE
This fresh-tasting side dish is excellent with any meat. It was a popular part of the meal served at the August wedding of our son James and his bride, Margret.-Carole Davis, Keene, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 26-30 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture. , Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through.
Nutrition Facts : Calories 188 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 326mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Choose the right squash: Look for small, tender summer squash with smooth, unblemished skin. Avoid squash that is too large or has blemishes, as it may be bitter or tough.
- Slice the squash thinly: This will help it cook evenly and quickly.
- Use a variety of vegetables: In addition to squash, you can also add other vegetables to your casserole, such as zucchini, tomatoes, onions, and peppers.
- Season the casserole well: Use a combination of herbs, spices, and salt and pepper to taste.
- Bake the casserole until the vegetables are tender and the sauce is bubbly: This usually takes about 30 minutes.
- Serve the casserole hot: This dish is best enjoyed fresh out of the oven.
Conclusion:
Summer squash casserole is a delicious and easy-to-make side dish that is perfect for summer gatherings. It is a versatile dish that can be easily customized to your liking. With its fresh, seasonal ingredients and flavorful sauce, this casserole is sure to be a hit with everyone at your table.
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