ISO Squash Casserole

[anna]

Does anyone have a good recipe for a lightened southern-style squash casserole? I've got loads of yellow squash and that dish used to be a favorite until I reconsidered the ingredients and I just don't even try it anymore. Any suggestions would be great. Thanks!

[Beth]

I love this one. It originally came from a restaurant, but I have adjusted it to add more onion and less butter


* Exported from MasterCook *
Baked Squash

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 to 3 pounds yellow squash
1 eggs
2/3 cup dry bread crumbs
2 Tablespoons butter
1 Tablespoon sugar
1/2 teaspoon salt -- or to taste
1/4 cup finely chopped onion
dash pepper -- (or to taste)

Wash squash and cut off tips. Cut each squash into 3 or 4 pieces. Place in pot and add water just to top ov squash/ Bring to a boil and simmer until tender.

Drain squash well in a colander and return to pan and mash. Add eggs, bread crumbs, butter, sugar, salt, onion and pepper. Pour into a large pan and cover with a light layer of bead crumbs (the half recipe fits in a 2-2 1/2 qt baking or casserole dish). Bake at 350 degrees until lightly browned (about 25-30 minutes). Makes 10 servings (I think the half recipe is 6-8 servings, so this would be very generous servings).


- - - - - - - - - - - - - - - - - - -

Per serving: 138 Calories (kcal); 11g Total Fat; (69% calories from fat); 3g Protein; 8g Carbohydrate; 62mg Cholesterol; 624mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0

[Grace]

I don't think these qualify as "southern style" (don't actually know what that is, exactly), but maybe they'll be of interest to you anyway.

CookWare(tm) from Cooking Light(r)

Squash-Rice Casserole

SOURCE: Cooking Light YEAR: November 2000 PAGE: 124

INGREDIENTS FOR 8 SERVINGS:
8 cups sliced zucchini (about 2-1/2 pounds)
1 cup chopped onion
1/2 cup fat-free, less-sodium chicken broth
2 cups cooked rice
1 cup fat-free sour cream
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 cup Italian-seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Cooking spray

INSTRUCTIONS:
We adapted the original version of this squash casserole from the recipe book
of Joyce Swisdak's mom, Elizabeth McCann, to bring down the fat and calories and update the flavor. We added rice, sour cream, and Parmesan cheese. Now you can count it as a starchy side and a vegetable all in one.

1. Preheat oven to 350 degrees.

2. Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl;
stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly.

3. Preheat broiler.

4. Broil 1 minute or until lightly browned. Yield: 8 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 197 (25% from fat); FAT 5.5g (sat 2.7g, mono 1.5g, poly 0.4g); PROTEIN 12.7g; CARB 24g; FIBER 1.4g; CHOL 65mg; IRON 1.5mg; SODIUM 623mg; CALC 209mg


CookWare(tm) from Cooking Light(r)

Summer-Squash Gratin With Gruyere

SOURCE: Cooking Light YEAR: June 2000 PAGE: 174

INGREDIENTS FOR 8 SERVINGS:
1-3/4 pounds Yukon gold or red potato (about 9 potatoes)
1/3 cup all-purpose flour
1/2 cup fat-free, less-sodium chicken broth
1-1/2 cups 1% low-fat milk
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 garlic cloves, minced
1 cup (4 ounces) grated Gruyere cheese
Cooking spray
1 cup thinly sliced onion
2 tablespoons chopped fresh oregano
2 cups thinly sliced zucchini (about 1 pound)
2 cups thinly sliced yellow squash (about 1 pound)
1/3 cup Italian-seasoned breadcrumbs
2 teaspoons olive oil

INSTRUCTIONS:
1. Preheat oven to 375 degrees.

2. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven; cover with wax paper. Microwave at high 5 minutes or until crisp-tender; cool. Thinly slice potatoes.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and broth in a medium saucepan; stir with a whisk. Stir in milk and next 5 ingredients (milk through garlic). Bring mixture to a boil over medium heat, and cook until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.

4. Arrange half of potato slices in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with half of the onion, oregano, zucchini, yellow squash, and cheese sauce. Repeat procedure with remaining potato, onion, oregano, zucchini, squash, and cheese sauce.

5. Bake at 375 degrees for 1 hour or until gratin is tender. Combine breadcrumbs and oil in a small bowl; toss well. Sprinkle breadcrumb mixture over gratin.

6. Preheat broiler.

7. Broil gratin 30 seconds or until breadcrumbs are lightly browned. Let stand 10 minutes. Yield: 8 servings.

NUTRITIONAL INFORMATION:
CALORIES 222 (28% from fat); FAT 6.8g (sat 3.3g, mono 2.5g, poly 0.6g); PROTEIN 10.4g; CARB 30.9g; FIBER 3g; CHOL 17mg; IRON 2.3mg; SODIUM 388mg; CALC 241mg

[Peggy]

Anna,

For what it's worth...I have made both of the squash recipes that Grace posted, and we like them both!

Peggy

[emilycat]

Anna,

My mom's squash casserole is really simple and delicious, and although we've lightened it substantially over the years, it's still so good. I'll put our alterations in parentheses. I think it's an adaptation from this South Carolina cooking book she has.

Squash Casserole

2 lb. yellow squash
3 t. butter (we don't use this anymore)
1 c. cracker crumbs
1 c. grated cheddar cheese (we started substituting this with reduced fat pre-shredded cheddar, but now that I'm a cheese snob, I think I'd just use 1/2 the amount with some really awesome sharp Wisconsin stuff)
1 medium onion, chopped (Vidalia, of course :) )
1 t. salt
dash black pepper
1/2 c. milk (skim is fine)
1 egg (an egg beater is okay)

Cook squash and onion until tender. Remove from heat; add salt and pepper and optional butter. Add cracker crumbs, half the cheese, milk and egg; stir. Pour into casserole, and sprinkle remaining chese on top. Bake at 350 for 20 minutes.

[tracey67]

anna,

you could also try the zucchini casserole from the march CL. It's not on the website so I'm posting it below. I made it this week - much to the protest of DH who says that he doesn't like zucchini. Well, one really big helping later, he proclaimed it VERY GOOD!

2 teaspoons olive oil
3 cups sliced onion
6 (1/2-inch-thick) slices Italian bread, toasted (6 oz.)
2 14.5-oz. cans diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 garlic cloves, minced
1 pound zucchini, halved lengthwise and thinly sliced
8 ounces shredded mozzarella
2 cups chicken broth
3 garlic cloves, peeled
1/2 cup fat-free mayonnaise
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
7-ounce bottle roasted red peppers

Preheat oven to 375. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 15 minutes or until golden brown. Cut 2 bread slices into 1-inch cubes; set aside. Drain tomatoes in a colander over a bowl, reserving 1/2 C. liquid; discard remaining liquid. Place tomatoes in a medium bowl, stir in basil, thyme, pepper and garlic.

Place 1/2 cup onion in the bottom of a 3-quart casserole dish coated with cooking spray. Arrange 2 bread slices, half of the remaining onion, half of the tomato mixture, half of the zucchini, and half of the cheese over onion in dish. Repeat layer; top with bread cubes. Pour 1/2 cup reserved tomato liquid and broth over casserole. Cover and bake for 30 minutes Uncover and bake and additional 25 minutes or until top begins to brown.

Meanwhile...make Red-Pepper Aioli. Drop garlic through food chute of processor. Process until finely minced. Add remaining ingredients (drain red peppers) and process until well combined. Top each serving with 1 tablespoon aioli, reserving rest for another use.


PS - if you're short on time or ingredients, you can certainly leave out the Red Pepper Aioli, but it really does add a nice finishing flavor to the dish.

tracey