Holiday Squash Casserole Recipes

Steps:

• Place squash, onion, and carrots in lightly-salted water.
• Bring to boil.
• Reduce heat.
• Cook until tender.
• Drain in colander.
• Mash the cooked vegetables with potato masher.
• In small bowl, combine butter and stuffing.
• Line 8" x 12" casserole with 1/2 cup of the uncooked stuffing.
• In a large mixing bowl, add 1 cup uncooked buttered stuffing and all of the sour cream, soup, and pimentos to the cooked squash, carrot and onion mixture.
• Stir and mix well.
• Spread this mixture over the stuffing mix that's lining the bottom of the casserole dish.
• Cover with remaining buttered stuffing mix.
• Bake at 350 degrees until toasty brown and bubbly.

Steps:

• Preheat the oven to 350º. Grease the bottom and sides of a 13"x9" glass baking dish with vegetable oil or cooking spray.
• With a hand grater or food processor, shred zucchini, squash and onion. Add to a large mixing bowl. To the bowl, add the shredded cheese, eggs, milk and oil. Stir to combine.
• Once combined, add the corn muffin mix and your salt and pepper. Stir again to completely incorporate all ingredients. Pour into prepared baking dish and bake on middle rack of oven for 1 hour. Serve warm or room temperature, and enjoy!

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

Steps:

• Wash squash, cut in half lengthwise, then in 1/4-inch slices.
• Combine with chopped onion and cook in water to barely cover until both are tender.
• Drain thoroughly, pressing out excess water with back of spoon.
• Mash squash and onion with potato masher.
• Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
• Pour into greased casserole dish.
• Pour remaining butter on top and sprinkle with additional cracker crumbs.
• Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
• NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
• Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
• The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

Steps:

• In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

Steps:

• Preheat oven to 350°.
• Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
• Spread half of the prepared stuffing in 2-quart baking dish.
• In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
• Drain well.
• Stir in soup, sour cream, minced onion seasoning and pepper.
• Spoon vegetable mixture over stuffing.
• Top with remaining stuffing.
• Bake 35 to 40 minutes or until heated through.

Steps:

• Place squash in a Dutch oven or large saucepan; cover with water. Bring to a boil; cover and cook until tender, 25-30 minutes. Drain and place in a large bowl; beat just until smooth. , Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well. , Transfer to a large greased cast-iron skillet or 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Meanwhile, in a small bowl, combine topping ingredients until crumbly., Sprinkle topping over squash. Bake, uncovered, until heated through, 12-15 minutes longer.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

Steps:

• In a medium bowl, combine flour, brown sugar, cinnamon, allspice and salt; cut in butter until crumbly. Peel squash; cut into 1/2-in. slices, removing seeds when necessary. Put a third of the squash slices in a greased 11x7-in. baking dish. Sprinkle with 3/4 cup crumb mixture. Layer the remaining squash on top, overlapping when necessary. Sprinkle remaining crumb mixture over top. Top with pecans. Drizzle with maple syrup. Cover with foil; bake at 350° for 1 hour. Remove foil; bake 10 minutes more or until squash is done.