Best 3 Squash Casserole Charlottes Barclay Cafeteria Recipes

In the realm of delectable comfort food, squash casserole stands tall as a Southern classic. Its warm, creamy interior and crispy, golden-brown topping have captivated taste buds for generations. Prepared with love and passed down through the years, the squash casserole recipe from Charlotte's Barclay Cafeteria has achieved legendary status. This article will guide you through the culinary journey of creating this iconic dish, offering insights into its history, essential ingredients, and step-by-step instructions to ensure a perfect outcome every time.

Here are our top 3 tried and tested recipes!

COUNTRY SQUASH CASSEROLE

Country Squash Casserole image

I've tried many squash casseroles, but this is by far the best I've ever had. This recipe was given to me by a friend and has gotten rave reviews from squash lovers and squash haters alike. Fresh squash, bell pepper and onion are given an extra boost of flavor and texture from cornbread stuffing mix. This is a lightened-up version of the original recipe, but you won't miss a thing!

Provided by weekendcook

Categories Side Dish Vegetables Squash Zucchini

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 red bell pepper, chopped
¾ cup white onion, diced
1 ½ cups zucchini, sliced
1 ½ cups yellow squash, sliced
½ cup chicken broth, or as needed
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup reduced-fat sour cream
1 (6 ounce) package cornbread stuffing mix

Steps:

Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
Bake in the preheated oven until browned on top, about 30 minutes.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 31.3 g, Cholesterol 18 mg, Fat 10.7 g, Fiber 5.7 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 732 mg, Sugar 4.3 g

SQUASH CASSEROLE (CHARLOTTE'S BARCLAY CAFETERIA)

Squash Casserole (Charlotte's Barclay Cafeteria) image

We still mourn the closing of Barclay Cafeteria in Charlotte, NC's Southpark Shopping Mall. This was one of their signature dishes and the local newspaper published the recipe in response to many requests when they closed. I make it frequently all year long but especially in summer squash season. It cooks up almost like a custard or souffle and is absolutely delicious.

Provided by l0vetw0c00k

Categories Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs squash, sliced
1 medium onion, chopped
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
8 ounces shredded american processed cheese, slices (Kraft sharp American slices)
1/4 cup butter or 1/4 cup margarine
1/4 cup plain flour
2 tablespoons sugar (some reviewers have suggested 2t so if you think 2T will be too sweet, adjust to your taste) or 2 tablespoons Splenda sugar substitute
2 eggs, beaten
1 cup milk

Steps:

Cook squash and onion, salted, in enough water to cover in saucepan until tender.
Drain well and mash.
Add cheese while still hot and stir until cheese melts.
Add butter.
Mix in flour, sugar and pepper.
Add eggs.
Stir in milk.
Pour into greased 9"x13" casserole.
Bake at 400 degrees for 45 minutes until center sets like egg custard.

YELLOW SQUASH CASSEROLE

Yellow Squash Casserole image

This casserole is one of my favorites. My family often requests it and it is a great way to use up yellow squash!-Mae Kruis, Gallup, New Mexico

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

3 tablespoons butter
3 to 4 yellow summer squash, sliced
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
8 to 10 saltines, crushed
Salt and pepper to taste
1-1/2 cups shredded cheddar cheese

Steps:

In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.

Nutrition Facts :

Tips:

For best results, use fresh ingredients whenever possible.
Don't overcook the squash. It should be tender but still slightly firm.
If you don't have evaporated milk, you can use regular milk mixed with a little bit of cornstarch.
Be sure to grease the casserole dish before baking.
Top the casserole with Ritz crackers before baking for a crispy topping.
Let the casserole cool for a few minutes before serving.

Conclusion:

Squash casserole is a classic Southern comfort food dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like it cheesy, creamy, or crunchy, there is a squash casserole recipe out there for you. So next time you are looking for a delicious and satisfying dish to serve your family and friends, give squash casserole a try. You won't be disappointed!