NATHALIE DUPREE'S SQUASH CASSEROLE
Nathalie used to have a cooking show on our local PBS station. She was always entertaining to watch.This recipe is an old favorite;always a hit at family gatherings.
Provided by PsychRN
Categories Vegetable
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Saute the onions and peppers in 1/4 cup butter until soft.Add the garlic and cook briefly.Cook the squash in boiling salted water until tender 5-10 minutes.Drain off the.
- water and mash the squash with a potato masher.Add 1/2 cup butter,1 cup cheese,the eggs,sauteed veggies,1 cup pecans and hot.
- sauce to the squash and mix well.
- Pour into a casserole buttered with 2 tablespoonsful of butter.Mix together the breadcrumbs and the rest of the cheese and pecans.Spread on top of the casserole,dot.
- with remaining butter and bake 45-60 minutes.
Nutrition Facts : Calories 842.1, Fat 75, SaturatedFat 35.2, Cholesterol 282.2, Sodium 718.1, Carbohydrate 27.2, Fiber 5.8, Sugar 7.4, Protein 20.9
YELLOW SQUASH CASSEROLE - PICADILLY CAFETERIA
We first had this at Picadilly Cafeteria some 20 years or more ago and fell in love with it. Had to do some smooth talking to get the recipe and adapted it for home use
Provided by Margie Brock
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion and bell pepper in butter.
- (You can use 2 tsp butter and enough water to sauté for a lower fat version) add squash and cook until heated through.
- Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
- Pour into a greased casserole.
- Top with cheese and the remaining cracker crumbs.
- Bake at 375°F.
YELLOW SQUASH AND SHRIMP CASSEROLE
Make and share this Yellow Squash and Shrimp Casserole recipe from Food.com.
Provided by Margie Brock
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut up squash and cook in water until tender with salt and pepper to your taste.
- Clean and peel shrimp.
- Sauté in butter with garlic and onions.
- When done add squash, sour cream and water chestnuts.
- Prepare baking dish with 2/3 bread crumbs and melted butter (mix together well).
- Pour squash mixture into baking dish and top with remaining bread crumbs.
- Bake at 350°F for 45 minutes.
ZUCCHINI AND SAUSAGE CASSEROLE
Provided by Nathalie Dupree
Categories Milk/Cream Egg Onion Bake Thanksgiving Casserole/Gratin Sausage Pecan Zucchini Fall
Yield Makes 10 (side dish) or 6 (main dish) servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
- Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
- Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
- Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.
- For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.
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