Squash Casserole is an easy side dish recipe! Creamy, cheesy, and

Zucchini and Summer Squash Casserole Good Dinner Mom

Grease a 2 qt. casserole dish and set aside. In a large bowl, whisk together the corn meal, flour, baking powder, and salt. Set aside. In a medium bowl, combine summer squash, onion, eggs, milk, honey, and 1/2 of the cheese. Mix thoroughly with a wooden spoon. Make a well in the corn meal mixture and pour in the squash mixture.

Cheesy Squash, Zucchini, and Corn Casserole Spicy Southern Kitchen

In a large bowl, add the cornbread mix, sour cream, and egg. Stir together until just combined. Add the grated squash and the remaining ingredients except the butter. Stir gently to combine. Pour the mixture into the prepared dish. Dot the top with butter. Bake for 1 hour or until golden brown.

Cheesy Squash, Zucchini, and Corn Casserole Spicy Southern Kitchen

Saute onion in butter in a large skillet. Add squash, cover and steam until squash is tender. Drain and add seasonings and corn. Cover and cook 5 minutes more. Stir in cheese and place in a 1 1/2-quart casserole and top with bread crumbs. Bake at 350 degrees F for 25 to 30 minutes.

squash casserole with bread crumbs

In a small bowl, combine the crushed crackers with the butter until the cracker crumbs are coated. Sprinkle the mixture over the top of the casserole. Bake, uncovered, for 25 to 30 minutes or until golden brown and cooked through. Allow to rest for about 10 minutes before serving.

Butternut Squash, Bell Pepper, Corn and Cheddar Casserole Recipe

1 egg. Put squash in a pot on top of the stove and cover with water. Bring to boil and cook about 10 minutes until squash gets soft when stuck with a fork. Add corn and onion and cook another five minutes. Remove pot from stove and drain water. Add milk, butter, pepper, salt, garlic powder, cumin, cheese and egg. Stir to combine.

Chicken and Squash Casserole

Preheat oven to 350 degrees. Sauté yellow squash, onion and minced garlic over medium heat until tender. In a separate bowl, combine stuffing mix, soup, sour cream and green chilies. Fold in squash mixture, top with cheese. Pour into a 2 quart greased pan and cook on 350 for 20-25 minutes. Keyword Squash Cornbread Casserole.

Our Neck Of The Woods I HEART...Squash and Corn Casserole

Drain off all but 2 tablespoons of drippings. Preheat oven to 350 degrees F. Butter a 2 quart baking dish; set aside. Heat reserved drippings over medium high heat, add shrimp and sear quickly on both sides without fully cooking; use a slotted spoon to remove and set aside.

Castellon's Kitchen Corn and Squash Casserole

Directions. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan. Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

Butternut Squash & Sweet Corn Casserole Edible Communities

Directions. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender.

Summer Squash Casserole with Panko Crumb Topping Easy Side Dishes

Dice onion. Melt 4 tablespoons of the butter in a medium skillet. Cook squash, corn and onions in melted butter and 1 teaspoon of the salt, stirring frequently, until centers of squash are tender, about 10-12 minutes. Place squash mixture in a colander over a bowl and allow any excess water to drain off for about 30 minutes.

Calico Squash Casserole Recipe How to Make It Taste of Home

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water. Meanwhile, melt 2 tablespoons butter in a skillet.

Cheesy Yellow Squash Casserole Soulfully Made

Drain squash: Transfer this mixture to a colander set over a bowl, and drain and discard any remaining liquid. Step 3. Make casserole mixture: Next, stir together eggs, sour cream, Swiss and Cheddar cheeses, mayonnaise, thyme, pepper, and salt in a large bowl. Step 4. Add squash: Fold in the squash mixture.

Castellon's Kitchen Corn and Squash Casserole

Wash and slice squash. Dice yellow onion. In skillet over medium heat, add a little oil or butter. Add squash and onion. Season with salt and pepper. Cook until squash is softened, about 10 minutes. Turn off heat. In a large mixing bowl, prepare your cornbread mixture by adding the box of Jiffy, milk, and egg.

Castellon's Kitchen Corn and Squash Casserole

Cover the pot and reduce heat to low. Simmer for 15 to 18 minutes, or until squash is tender. Make the cornbread topping while the filling simmers: In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Using a wooden spoon, slowly stir in the butter, milk, and water; mix only until just combined.

Castellon's Kitchen Corn and Squash Casserole

Add the onion and cook 4 to 5 minutes or until beginning to soften. Add the sliced zucchini, yellow squash and chopped poblano peppers and continue cooking, stirring often another 5 to 6 minutes or until vegetables are starting to become tender. Add the corn kernels and garlic and stir until garlic is fragrant, approximately 30 seconds.

Squash and Zucchini Stuffing Casserole Southern Made Simple Recipe

Add 1 cup corn and remove from heat. Preheat oven to 350F. Line a 1 1/2 to 2-quart baking dish with parchment paper or oil it lightly. Blend 1/2 cup corn, vegetable broth, cashews/tofu, cornstarch, lemon juice, and seasonings (nutritional yeast, oregano, thyme, salt, black pepper) in a blender until smooth.