Scotch Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
• To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
• Bake in preheated oven for 30 minutes.

Steps:

• 1. Butter a 2-qt. casserole dish. Place bread crumbs over the bottom of the dish.
• 2. Place eggs in the dish, spacing them evenly. Salt and pepper to taste. DO NOT break the yolks. Sprinkle liberally with chives.
• 3. Top with grated cheese; Pour half and half over all.
• 4. You may also add other ingredients to your liking, but meats and vegetables should be pre-cooked.
• 5. Bake in a preheated 400-degree oven for 20 minutes for firm eggs, 15 minutes for softer eggs. DO NOT open the oven door until the time has elapsed, or they won't souffle.

Steps:

• Preheat oven to 350 degrees.
• Cook the macaroni in 2 quarts salted boiling water for 8
• minutes until tender.
• Drain.
• Mix mushroom soup and milk together.
• Add the corned beef, shredded cheese, (garlic salt and onion).
• Spray a 13 x 9 pan with cooking spray or grease generously.
• Alternate layers of corned beef mixture and cooked macaroni.
• Sprinkle top with breadcrumbs.
• Bake uncovered for 45 minutes.

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.

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.