Best 7 Makeover Summer Squash Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

The makeover summer squash casserole is a tasty and healthy dish that can be enjoyed by people of all ages. It is a great way to use up fresh summer squash and is a perfect side dish for any summer meal. This casserole is also a good source of vitamins and minerals, making it a healthy addition to your diet. With its creamy, cheesy sauce and crispy topping, this casserole is sure to be a hit with your family and friends. It is a delicious and easy-to-make dish that is perfect for a summer gathering.

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

MAMA'S SUMMER SQUASH CASSEROLE



Mama's Summer Squash Casserole image

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

8 yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 egg, lightly beaten
1 cup low-fat sour cream
1 sleeve buttery round crackers (such as Ritz®), crushed, divided
2 cups shredded sharp Cheddar cheese, divided

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

MAKEOVER SUMMER SQUASH CASSEROLE



Makeover Summer Squash Casserole image

With a buttery cracker topping and lots of cheese, this lightened up classic casserole from Lisa Eldridge of Topeka, Kansas makes a guilt-free side dish at any meal. "I got the original recipe from a friend," Lisa notes. "And it is excellent."

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 15 servings.

Number Of Ingredients 12

3 pounds yellow summer squash, cut into 1/4-inch slices
2 medium onions, sliced
2 tablespoons butter, divided
2 garlic cloves, minced
6 tablespoons all-purpose flour
4 large eggs
4 large egg whites
2 cups 2% milk
4 cups shredded sharp cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
12 reduced-fat butter-flavored crackers, crushed

Steps:

  • Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and set aside. , In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add garlic; saute 1 minute longer. Add squash; stir gently to combine. Transfer to a 13x9-in. baking dish coated with cooking spray. , In a large bowl, combine the flour, eggs, egg whites, milk, cheese, salt and pepper. Pour over squash mixture. Bake, uncovered, at 350° for 40 minutes. , Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole; bake 5 minutes longer or until crumbs are golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 210 calories, Fat 13g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 310mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.

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 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.

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

CREAMY SUMMER SQUASH CASSEROLE



Creamy Summer Squash Casserole image

This is really good to make when those summer squash are pouring in -- fresh veggies from the garden, mmm! Simple and delicious, perfect for a vegetarian main dish or a side dish for carnivores.

Provided by A Messy Cook

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 large summer squash
6 tablespoons butter, divided
1 cup sour cream
1 egg
1/2 teaspoon dried oregano
breadcrumbs
grated parmesan cheese

Steps:

  • Melt 4 T. butter in heated skillet.
  • Wash squash, slice into medallions, and sauté lightly in butter.
  • Combine next three ingredients in large bowl, stir in squash, and place in greased baking dish.
  • Melt remaining butter and sauté two handfuls of breadcrumbs until butter is absorbed; sprinkle over squash mixture and top with cheese.
  • Bake at 375 degrees for 25 min, or until crisp and bubbling.

Nutrition Facts : Calories 230.8, Fat 20.8, SaturatedFat 12.7, Cholesterol 82.7, Sodium 118.1, Carbohydrate 9, Fiber 2.4, Sugar 4.9, Protein 5

SUMMER SQUASH CASSEROLE



Summer Squash Casserole image

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

2 small summer squash (sliced)
1/4 cup onion (chopped)
1/2 teaspoon salt (divided)
1 egg
1/4 cup mayonnaise (full fat only)
2 teaspoons sugar
pepper
1/4 cup cheddar cheese
2 tablespoons crushed corn flakes
1 1/2 teaspoons butter

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

Tips:

  • Choose small and tender summer squash for the best flavor and texture.
  • Use a combination of yellow and green squash for a colorful casserole.
  • Don't overcook the squash, or it will become mushy.
  • Use a sharp knife to cut the squash into even-sized pieces so they cook evenly.
  • If you don't have any bread crumbs, you can make your own by toasting and then crumbling slices of bread.
  • Add a layer of grated Parmesan cheese to the top of the casserole before baking for extra flavor.
  • Serve the casserole hot or warm with a side of salad or roasted vegetables.

Conclusion:

Summer squash casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up fresh summer squash and it's also a budget-friendly meal. With a few simple tips, you can make a summer squash casserole that is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give summer squash casserole a try. You won't be disappointed!

Related Topics