Nanos Squash Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.

Steps:

• Preheat oven to 350 F. Slice squash & onions, this can be done night before, store in baggies in refrigerator.
• In large pan on medium-high heat, saute squash in 1 Tbsp. butter just till tender, about 2-3 min. In same saucepan, saute onions in 1 Tbsp. butter till tender, about 2-3 min. DO NOT OVER COOK squash & onions, or they will be mushy in casserole. Put squash & onions in a large mixing bowl. Let cool.
• In same saucepan on medium heat, melt 2 Tbsp. butter, whisk in 2 heaping Tbsp. flour constantly whisking till flour is cooked, for about 1 minute. Reduce heat and slowly add chicken stock, whisking to prevent lumps. Add sour cream, garlic powder, sugar, salt & pepper, hot sauce and constantly stir. Cook 1-2 minute or until thickened, remove from heat.
• Add 1 beaten egg and ½-¾ cup of Panko to cooled squash & onion mixture. Add the thickened chicken sauce, salt & pepper to taste. Mix thoroughly and put in casserole dish (9x7) sprayed with cooking spray. Melt 2 Tbsp. butter in same saucepan, remove from heat and mix in additional Panko (about 1 cup, enough to cover squash), put on top of squash mixture, dot with extra butter, if desired and sprinkle with Paprika (optional).
• Cook @ 350 F. for 50-60 minutes. Casserole taste better the next day!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
• Transfer squash mixture to the prepared baking dish; top with stuffing mix.
• Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.