Mixnmatch Squash Casserole Recipes

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:

• Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender. Drain. Add all remaining ingredients; mix well. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 30-35 minutes.

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:

• In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
• Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
• Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Steps:

• Place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). Add squash after chopping into 1/2-inch circles. Add chopped onions to same pot. Add 1 1/2 tablespoons of margarine. Boil until completely cooked "really well".
• Drain squash after done cooking.
• Add squash and onions to casserole dish.
• Add remaining margarine. Mix well until margarine is melted.
• Add beaten eggs and mix well into squash.
• Add 1/2 of the cheese into squash and mix well.
• Add 1/3 of saltines into squash mix well.
• Sprinkle on top the remaining cheese and saltines.
• Bake at 350°F for 35-45 minutes until cheese melts completely.

Steps:

• The meat can be: 2 cans tuna, shrimp or crab, or 2 cups chopped cooked chicken or turkey, or 2 cups chopped ham, or 1 lb. ground beef, cooked crumbled and drained.
• The sauce can be: 1 can of cream of "your favorite, I like onion" soup or 2 cans (14 1/2 oz) tomatoes or 2 cups of your own sauce (barbecue, sweet and sour, teriyaki, curry, marinara, gravy, cheese sauce, etc etc).
• The extra can be: 1 small can mushrooms, 1 small can sliced olives, 1/4 cup chopped red or green bell pepper, 1/4 cup chopped onion, 1/4 cup chopped celery, 2 minced garlic cloves, 1 can chopped green chilies, 1 package taco seasoning, ranch seasoning, etc etc.
• The vegetable can be: 1 14-1/2 ounce can vegetable of your choice (peas, green beans, spinach, corn, asparagus) or 2 cups frozen or fresh.
• The starch can be: uncooked small pasta shells, egg noodles, uncooked rice, hash browns, etc etc.
• You can use one or two toppings: 1/2 cup cheese of any kind, or 1 cup bread/cracker crumbs mixed with melted butter and sprinkled on top, or stuffing mix. Could be crushed taco or potato chips. Or French fried onions.
• Once you have chosen your combination, combine 1 8-ounce container sour cream, 1 cup milk, 1 cup water, 1 tsp salt and 1 tsp pepper with sauce (omit sour cream and milk if using tomatoes).
• Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.

Steps:

• Preheat oven to 350 degrees.
• Place squash & onion in a large pot. Add 1/4 cup water. Cover & cook over medium heat, stirring often. Cook until squash is no longer white and hard in the center of the slices - about 5 to 10 minutes. Drain the squash well.
• When squash is tender, turn into mixing bowl. Mix with butter or olive oil and add salt and pepper.
• Mix in the milk, cheese and the saltines. Add garlic powder and tabasco. Mix well.
• Turn into baking dish greased w/ Pam. Top with bread crumbs.
• Bake @ 350 for 40 minutes.
• Let stand for 5 minutes before serving.
• ***This can also be cooked in the microwave. Place the mixture in a microwave-safe dish with a cover. Cover and bake on high for 10 minutes. Let sit for 5 minutes before serving.***.

Steps:

• Preheat oven to 350*F
• In a deep 12 inch skillet, add squash, onion & water.
• Cook over medium heat just until pan is hot.
• Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
• Add half the crushed cracker rounds and half the cheese to squash and mix well.
• Add eggs, milk, butter, salt & pepper and mix well.
• Top mixture with remaining cracker crumbs and cheese.
• Dot top of casserole with butter.
• Bake for 25 minutes then devour!