SOUTHERN SQUASH CASSEROLE | Easy Thanksgiving or Christmas Side Dish
Southern Squash Casserole is a comforting side dish casserole, often served during the holidays, with tender, cooked yellow squash, onions, cream cheese, sour cream and cheddar cheese topped with crushed buttery cheesy crackers.
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SOUTHERN SQUASH CASSEROLE
Ingredients:
4 large Yellow Squash
1 large onion sliced
2 tbsp oil
1 tsp salt
1 tsp black pepper
cook 10 min
1/2 cup sour cream
1/2 cup cream cheese
1/4 mayonnaise
1 cup cheddar cheese
1/4 cup parmesan cheese
1/2 tsp garlic powder
1 tsp black pepper
1 egg
mix
add squash
Toppings
1 roll Ritz crackers
1/4 cup parmesan cheese
1/4 cup melted butter
mix
Bake 350*F for 30-35 min until golden brown
This is so good for holidays. please do try this recipe.
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recipe
1 pound ground beef
2 yellow squash
1 medium zucchini
1 onion
1 medium bell pepper
taco seasoning or cumin, garlic, chili powder, salt, pepper
14.5 ounce can diced tomatoes
1 small can green chilis
2 cups shredded cheese
1 1/2 cups crushed tortilla chips or fritos
350 oven 30 minutes uncovered
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Spaghetti Squash 4 Ways
Breakfast Spaghetti Squash (Bacon & Egg)
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1/2 cup of bacon, chopped
4 eggs
1/2 cup cheddar cheese
green onion, garnish
PREPARATION
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside.
Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes.
Garnish with chopped green onion and black pepper.
Serve immediately and enjoy!
Four Cheese Spaghetti Squash
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups milk
1/2 cup parmesan cheese, divided in half
1/4 cup cheddar cheese
1/4 mozzarella cheese
1/4 monterey jack cheese
chopped parsley, for garnish
PREPARATION
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stirring continuously.
Slowly stir in milk and beat until there are no lumps. Bring the sauce slowly to boil, stirring the whole time until the sauce is thickened.
Add all four cheeses to the sauce and stir until melted.
Pour the sauce into the squash halves, sprinkle salt and pepper to taste, and stir to ensure the squash is coated in the cheese sauce.
Bake until the filling is hot, about 5 minutes.
Garnish with chopped parsley.
Serve immediately and enjoy!
Chicken Enchilada-Stuffed Spaghetti Squash
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
2 cups of shredded chicken, cooked (rotisserie chicken)
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
1/4 teaspoon salt
3 tablespoon cold water
1/3 cup onion, chopped
1/3 cup bell pepper, chopped
1/4 cup black beans
1/2 cup red enchilada sauce
1/2 cup shredded Mexican cheese blend
PREPARATION
Preheat oven to 400ºF / 200ºC.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down and roast until tender, about 30 minutes. Then let cool.
In a medium skillet, bring up to medium heat. Add onion and bell pepper, cumin, garlic powder, chili powder, and salt. Add water, then cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes.
Transfer the veggies to a large bowl. Add chicken, black beans, 1/2 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform.
Use a fork to scrape the squash strands and “fluff” it up.
Divide enchilada mixture between the hollow squash halves. Sprinkle tops with more cheese.
Bake until filling is hot and cheese has melted, about 10 minutes.
Serve immediately and enjoy!
Tomato Meat Sauce Spaghetti Squash
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1 pound ground beef
1 yellow onion, diced
3 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
1 cup shredded mozzarella
chopped parsley, for garnish
INSTRUCTIONS
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
In a skillet, heat up oil over medium-high heat. Stir in onions and cook until translucent, 5-8 minutes. Stir in garlic and cook until fragrant, 30 seconds. Add the ground beef and bit of salt. Cook until well-browned, breaking up the beef into small crumbles, 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer.
Divide the meat sauce mixture between the hollow squash halves. Evenly top with the 1/2 cup of cheese.
Bake until the feeling is hot and cheese is melted, about 5 minutes.
Garnish with chopped parsley.
Serve immediately and enjoy!
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Smoked Yellow Squash Casserole | Thanksgrilling Powered by Kingsford
Have the perfect Thanksgiving spread with Thanksgrilling, powered by Kingsford! ????
Check out Kingsford's YouTube channel here for more recipes using the Kingsford Pellets!
INGREDIENTS
4-5 yellow squash
4 cups crushed Ritz Crackers
2 cups Colby cheese
2 cups cheddar cheese
2 eggs
1/2 onion
1/2 cup milk
1/2 cup butter
2 tbsp. Ben's Heffer Dust
2 tbsp. Colden's Freakin' Greek Rub
INSTRUCTIONS
1. Preheat grill to 400°F.
2. Wash & slice yellow squash into half moon shapes.
3. Place squash on a non-stick grill mat or a sheet of aluminum foil. Grill for 20 minutes.
5. Add crushed Ritz Crackers to mixing bowl. Add Colby & cheddar cheese. Mix well.
6. In a separate mixing bowl, beat eggs. Add onion, milk, butter, & squash. Mix well.
7. Add Ben's Heffer Dust, Colden's Freakin' Greek Rub, & half of the Ritz Cracker/cheese mixture. Mix well.
8. Add mixture to cast iron skillet.
9. Sprinkle remaining Ritz Cracker/cheese mixture on top of casserole.
10. Grill for 30-45 minutes until golden brown & bubbly.
11. LET COOL & enjoy. Happy Thanksgiving!
Squash Casserole Recipe | Yellow Squash Recipe
Are you looking for creative ways to put your summer squash harvest to good use? In this video, we’ll show you how to easily make a delicious squash casserole. This simple oven baked recipe ingredients are yellow squash, yellow onion, butter and Colby jack cheese and salt and pepper to taste. Summer squash varieties are small, fast growing and usually consumed while the fruit is immature, before the seeds and rinds begin to harden. The three primary types of summer squash grown in the United States are zucchini, yellow and scallop. Summer squash have edible skin, seeds and blossoms, as well as the flesh inside.
Chapters
00:00 Intro
00:16 Ingredient List
00:46 Saute onion & Squash
01:47 Sprinkle Paprika
Squash Casserole
Ingredients
1 medium yellow onion, sliced
5 small yellow squash, washed and thinly sliced
3 tablespoon water (if needed)
4 tablespoon butter
1 cup grated Colby jack cheese
2 jalapeno pepper, medium size, sliced
Paprika
Direction:
Sauté onion in the butter oil over medium heat, add squash and cook slowly in own liquid. Add water if needed. Add jalapeno and taste for salt and pepper; Mix well. Add Colby jack cheese and mix. Pour into a casserole dish. Sprinkle a heavy amount of paprika on top. Bake at 350 F for 15-20 minutes. Serve warm.
The United States imports the most squash in the world. On average, the United States imports 300,000 MT of squash each year. In 2020, squash imports were valued at $507 million. Mexico supplies 93.2 percent of the squash imports to the United States.
Sources
Vegetables Annual Summary, National Agricultural Statistics Service (NASS), USDA.