Best 7 Yellow Squash Casserole Picadilly Cafeteria Recipes
If you're searching for an easy and mouthwatering casserole recipe, look no further! This article will guide you through creating a delectable "Yellow Squash Casserole Piccadilly Cafeteria" dish that is sure to impress your family and friends. This classic Southern comfort food combines tender yellow squash, savory seasonings, and a creamy sauce, topped with a crunchy bread crumb crust. Get ready to indulge in a delightful casserole experience with this step-by-step guide!
Check out the recipes below so you can choose the best recipe for yourself!
YELLOW SQUASH CASSEROLE
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
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
YELLOW SQUASH CASSEROLE - PICADILLY CAFETERIA
We first had this at Picadilly Cafeteria some 20 years or more ago and fell in love with it. Had to do some smooth talking to get the recipe and adapted it for home use
Provided by Margie Brock
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion and bell pepper in butter.
- (You can use 2 tsp butter and enough water to sauté for a lower fat version) add squash and cook until heated through.
- Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
- Pour into a greased casserole.
- Top with cheese and the remaining cracker crumbs.
- Bake at 375°F.
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
SQUASH CASSEROLE (CHARLOTTE'S BARCLAY CAFETERIA)
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
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
This Southern Yellow Squash Recipe will soon become a family favorite! If you want to know how to cook yellow squash, try this simple 30 minute baked yellow squash recipe! The perfect way to use up garden fresh squash!
Provided by Janelle
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F
- In a deep 12 inch skillet, add squash, onion & water.
- Cook over medium heat just until pan is hot.
- Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
- Add half the crushed cracker rounds and half the cheese to squash and mix well.
- Add eggs, milk, butter, salt & pepper and mix well.
- Top mixture with remaining cracker crumbs and cheese.
- Dot top of casserole with butter.
- Bake for 25 minutes then devour!
Nutrition Facts : Calories 253 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 613 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
YELLOW SQUASH CASSEROLE
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
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 :
EASY YELLOW SQUASH CASSEROLE
An easy recipe for yellow squash casserole, baked with onion, cream of mushroom soup, mayonnaise, and Cheddar cheese.
Provided by staceyand
Categories Yellow Squash Recipes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
- Bake in the preheated oven until cooked through and bubbly, about 45 minutes.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 9.3 g, Cholesterol 50.5 mg, Fat 27.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 699 mg, Sugar 1.1 g
### h3. Main Ingredients
* 1/4 cup butter, melted
* 1 medium yellow squash, grated (about 2 1/2 to 3 handfuls)
* 1/2 medium white or yellow or sweet Vidalia or Walla Walla or Spanish or red or purple or green or Japanese or Italian or spaghetti or butternut squash (about 2 small handfuls), grated
* 1/4 cup finely diced yellow or white or sweet or green or Japanese or Italian or spaghetti or red or purple or butternut squash
* 1 cup finely diced red or green or yellow or orange or purple or white or Spanish or Walla Walla or butternut or acorn or spaghetti squash
* 2 ribs celery, finely diced (about 1/4 cup)
* 2 green onions, finely diced (about 1/4 cup)
* 1 large carrot, peeled and finely diced (about 1/2 cup)
* 2 tablespoons minced fresh parsley
* 1 tablespoon kosher salt
* 12 ounces extra sharp cheddar cheese, grated (about 3 1/2 heaping handfuls)
* 4 large eggs, divided
* 1 cup milk
* 1/2 cup heavy cream or half and half
* 1/4 cup grated Parmesan cheese
* 1/4 cup panko breadcrumbs
* 2 tablespoons melted butter
### h3. Directions
1. In a large skillet melt the butter over medium heat. Add the grated squash and diced squash and season with salt. Cook for 10-12 minutes or until the squash is very soft.
2. Preheat the over to 350 degrees F.
3. While the squash is cooking grease a 9x13 inch casserole dish.
4. In a large bowl, whisk the eggs together. Add the milk, cream, grated cheddar cheese, parsley, salt, Parmesan and panko breadcrumbs and whisk again until smooth. Add the cooled squash and mix well. Pour the mixture into the prepared casserole dish.
5. In a small bowl mix the melted butter and breadcrumbs together. Sprinkle the buttered crumbs evenly over the top of the casserole.
6. Bake for 35-40 minutes or until the casserole is set in the center and the top is golden brown.
### h3. Serving
* Serve immediately or let cool slightly before serving.
* Garnish with additional parsley if desired.
### h3. Storing
* Leftovers can be stored in the refrigerator for up to 3 days.
* Reheated in a 350 degree F over until warmed through, about 20 minutes.
### h3. Freezing
* The casserole can be assembled and stored in the freezer for up to 3 months.
* Thaw in the refrigerator before serving.
### h3. Make Ahead
* The casserole can be made up to 2 days in advance.
* Store in the refrigerator until ready to bake.
### h3. Variations
* Use any type of squash you like.
* Add 1/2 cup of crumbled bacon or sausage to the casserole.
* Top with a layer of mashed sweet or regular yukon gold or red or purple or russet or Idaho or buttery mashed yellow or orange or russet or mashed Idaho or roasted butternut or spaghetti squash before sprinkling with the buttered breadcrumbs.
* Use a different type of cheese, such as mozzarella or fontina.
* Add a layer of sliced tomatoes or zucchini to the casserole before sprinkling with the buttered breadcrumbs.
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