Best 5 Holiday Squash Casserole Recipes

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YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 10

Number Of Ingredients 10

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  • Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g

HOLIDAY YELLOW SQUASH CASSEROLE



Holiday Yellow Squash Casserole image

My Aunt Isabelle would make a triple recipe of this for our family's holiday meals. There was never any left for a leftover snack. This is my favorite recipe to share!

Provided by joyt3595

Categories     Vegetable

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

1 1/2 lbs raw yellow squash, washed, rinsed, and chopped coarsely (do not peel)
1 medium yellow onion, finely chopped
4 medium raw carrots, grated
1/2 cup unsalted butter, room-temperature
1 (16 ounce) package pepperidge farm herb seasoned stuffing mix
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup
1 (2 ounce) jar pimientos, chopped (I omit this) (optional)
salt and pepper

Steps:

  • Place squash, onion, and carrots in lightly-salted water.
  • Bring to boil.
  • Reduce heat.
  • Cook until tender.
  • Drain in colander.
  • Mash the cooked vegetables with potato masher.
  • In small bowl, combine butter and stuffing.
  • Line 8" x 12" casserole with 1/2 cup of the uncooked stuffing.
  • In a large mixing bowl, add 1 cup uncooked buttered stuffing and all of the sour cream, soup, and pimentos to the cooked squash, carrot and onion mixture.
  • Stir and mix well.
  • Spread this mixture over the stuffing mix that's lining the bottom of the casserole dish.
  • Cover with remaining buttered stuffing mix.
  • Bake at 350 degrees until toasty brown and bubbly.

Nutrition Facts : Calories 354.9, Fat 17.5, SaturatedFat 9.7, Cholesterol 37.4, Sodium 956.1, Carbohydrate 42.8, Fiber 2.8, Sugar 6.3, Protein 7.4

HOLIDAY SQUASH CASSEROLE



Holiday Squash Casserole image

My grandmother's passed down recipe, this warm and comforting side dish is so tasty you'll want to make it all year round! A creamy texture with a nutty, deep flavor, this easy-to-make casserole is sure to please a crowd!

Provided by esactress

Categories     Vegetable

Time 1h15m

Yield 1 casserole, 20 serving(s)

Number Of Ingredients 9

2 large green zucchini
2 medium yellow squash
1 onion
4 ounces cheddar cheese, shredded
3 eggs
1/3 cup milk
1/3 cup vegetable oil
12 -13 ounces corn muffin mix (preferably Jiffy brand)
salt and pepper, to taste

Steps:

  • Preheat the oven to 350º. Grease the bottom and sides of a 13"x9" glass baking dish with vegetable oil or cooking spray.
  • With a hand grater or food processor, shred zucchini, squash and onion. Add to a large mixing bowl. To the bowl, add the shredded cheese, eggs, milk and oil. Stir to combine.
  • Once combined, add the corn muffin mix and your salt and pepper. Stir again to completely incorporate all ingredients. Pour into prepared baking dish and bake on middle rack of oven for 1 hour. Serve warm or room temperature, and enjoy!

HOLIDAY SQUASH



Holiday Squash image

This recipe came from our youngest daughter who especially likes to prepare it at Christmas. The crunchy topping and touch of sweet maple syrup make it our favorite side dish for turkey or ham.

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10-12 servings.

Number Of Ingredients 9

3/4 cup all-purpose flour
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 butternut squash (about 3 pounds)
1 cup chopped pecans
1 cup maple syrup

Steps:

  • In a medium bowl, combine flour, brown sugar, cinnamon, allspice and salt; cut in butter until crumbly. Peel squash; cut into 1/2-in. slices, removing seeds when necessary. Put a third of the squash slices in a greased 11x7-in. baking dish. Sprinkle with 3/4 cup crumb mixture. Layer the remaining squash on top, overlapping when necessary. Sprinkle remaining crumb mixture over top. Top with pecans. Drizzle with maple syrup. Cover with foil; bake at 350° for 1 hour. Remove foil; bake 10 minutes more or until squash is done.

Nutrition Facts : Calories 330 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 138mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 5g fiber), Protein 3g protein.

SQUASH CASSEROLE



Squash Casserole image

Make and share this Squash Casserole recipe from Food.com.

Provided by Kim Hardwick

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 quart cooked squash
1 medium onion
4 tablespoons margarine
1/2 lb grated cheese
2 -3 eggs
12 saltines, mashed

Steps:

  • Place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). Add squash after chopping into 1/2-inch circles. Add chopped onions to same pot. Add 1 1/2 tablespoons of margarine. Boil until completely cooked "really well".
  • Drain squash after done cooking.
  • Add squash and onions to casserole dish.
  • Add remaining margarine. Mix well until margarine is melted.
  • Add beaten eggs and mix well into squash.
  • Add 1/2 of the cheese into squash and mix well.
  • Add 1/3 of saltines into squash mix well.
  • Sprinkle on top the remaining cheese and saltines.
  • Bake at 350°F for 35-45 minutes until cheese melts completely.

Tips:

  • For a creamier casserole, use a combination of chicken broth and heavy cream.
  • If you don't have any fresh herbs on hand, use 1 teaspoon of dried thyme or sage.
  • To make the casserole ahead of time, assemble it and bake it for 30 minutes. Then, let it cool completely and refrigerate it for up to 3 days. When you're ready to serve, reheat the casserole in a 350°F oven until it's warmed through.
  • Serve the casserole with a side salad or roasted vegetables for a complete meal.

Conclusion:

Butternut squash casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover squash. With its creamy texture and sweet flavor, this casserole is sure to be a hit with everyone at your table.

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