Summer Squash Cornbread Casserole If you're looking for a delicious way to use summer squash, look no further than this Yellow Squash Cornbread Casserole. This easy recipe is creamy, cheesy, and ...

A delicious marriage of squash, cheese and crunchy crackers, this dish will likely convert even the vegetable-averse eater. Yellow Squash Casserole Makes 10 servings ...

2 tablespoons olive oil 1 yellow onion, diced 2 1/2 pounds yellow summer squash cut into quarters and diced into 1/2" pieces 1 1/2 teaspoon kosher salt, separated 3/4 teaspoon black pepper, separated ...

2. Cook squash, onion and garlic in water in covered, very large, heavy saucepan over medium heat until soft, 25 to 35 minutes. Drain well, mash as with potatoes and mix in salt, pepper and the 3 ...

Add mixture to bowl with squash, then add 4 oz. sharp white cheddar, grated (about 1 cup), ⅓ cup finely grated Parmesan, 1 Tbsp. thyme leaves, and ½ tsp. freshly ground black pepper; stir ...

Drummond noted it is essential to salt, par-cook, and drain the squash before assembling the casserole to prevent excess water from pooling at the bottom of the pan. Squash is 95 percent water ...

Place squash mixture in a buttered casserole dish, and evenly sprinkle gremolata breadcrumbs on top. Bake for 25-30 minutes or until eggs set. Let sit out for 20-30 minutes before slicing and serving.

Stir half the cracker mixture into cooked squash and onions.4. In small bowl, mix together eggs and milk, then add to squash mixture. Stir in melted butter and season with salt and pepper.5.

This casserole is ideal to serve for company as it can be assembled ahead of time and baked off just before dinner. A delicious marriage of squash, cheese and crunchy crackers, this dish will ...

By PUBLISHED: September 10, 2011 at 12:00 a.m. | UPDATED: October 1, 2021 at 12:55 p.m. Ronni Biolosky ...