Best Squash Casserole Recipe with Yellow Squash
Try this easy summer Squash Casserole recipe made with yellow squash. This squash recipe is great because it's creamy, not wet like many recipes. My mother-in-law likes to use a mix of yellow squash and zucchini with this dish. View or print the complete squash casserole recipe here
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What you need for this Squash Casserole Recipe
2 lbs yellow SQUASH sliced thin
1 medium CARROT grated
1 Lg ONION chopped
1 EGG
8 oz SOUR CREAM
8 oz BREAD CRUMBS or SALTINE CRACKERS
1 cup grated CHEDDAR CHEESE (or use your favorite cheese)
¼ cup freshly grated PARMESAN CHEESE
1 tsp GARLIC POWDER
1 Tbsp ITALIAN SEASONING
2 Tbsp BUTTER
1 Tbsp OIL
SALT and PEPPER to taste
How to Bake a Squash Casserole
Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet on medium high heat, then add in the squash and onion. Sprinkle with salt and mix well. The salt will help draw out water from the veggies.
Stir the veggies for about five minutes, adding the garlic powder and any other seasonings you desire.
Once the veggies have softened, remove them from the skillet and place in a colander to allow some of the water to drain off. Press on the veggies to squeeze the water out.
In a large bowl, whisk an egg, then add in the squash, onion, cheddar cheese, carrot, sour cream, Italian seasoning, and half of the breadcrumbs or crackers. Stir until everything is well mixed.
In a small bowl make your casserole topping: combine the remaining bread crumbs with 1 Tbsp of melted butter. Mix in theParmesan cheese.
Pour the casserole mix into an oven safe dish and then top with the bread crumb topping. Make sure the casserole topping is level so it will cook evenly.
Place the casserole in an oven preheated to 350˚F and bake for about 30 minutes, or until the breadcrumb topping turns golden brown.
I like this more than pumpkin and butternut squash
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MeMe's Recipes | Yellow Squash and Zucchini Casserole Video
Summertime means squash in the south! Here is an easy recipe for yellow squash and zucchini!
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Original Film Date: 7/11/22
SQUASH PIE | Yellow Squash Pie Recipe | Bake With Me
Today I am cooking at home and making a sweet yellow squash pie. This is one of the ways to use that summer squash that is in season. Mush like a pumpkin pie, yellow squash pie is a seasonal treat on my home.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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0:00 Intro
0:11 Prepping The Squash
2:43 Ingredients For The Filling And Pie
4:23 Blend The Ingredients
5:27 Time To Bake
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⭐️ FRESH PEACH COBBLER
⭐️ SQUASH CASSEROLE
INGREDIENTS
2 lbs (908 g) fresh yellow squash
2 Tbsp (28.5 g) unsalted butter
1/4 tsp salt
14 oz (396 g) sweetened condensed milk
2 large eggs (room temperature)
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp grated nutmeg
1 unbaked 9 deep dish pie shell
BAKE @ 350 ºF / 176ºC 50 to 55 minutes
Allow to set and cool for 1 hour
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All Recipes:
Written Recipe:
Ingredients:
6 cups yellow squash, peeled & cubed
2 tbsp oil
1 large onion
1 tbsp ginger & garlic paste
1 tbsp garam masala
1/4 tsp turmeric powder
3 tbsp curry powder
100 g tomato paste
Salt to taste
11/2 cups water
200 g canned chickpeas
1 cup coconut milk
Coriander leaves