Squash Casserole Charlottes Barclay Cafeteria Recipes

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:

• Cook squash and onion, salted, in enough water to cover in saucepan until tender.
• Drain well and mash.
• Add cheese while still hot and stir until cheese melts.
• Add butter.
• Mix in flour, sugar and pepper.
• Add eggs.
• Stir in milk.
• Pour into greased 9"x13" casserole.
• Bake at 400 degrees for 45 minutes until center sets like egg custard.

Steps:

• Preheat oven to 350 degrees F. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15-20 minutes. Line a colander with a clean paper towel. Place the cooked squash in the lined colander, drain well, set aside
• In same skilled, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together execpt cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 - 30 minutes.
• House Seasoning:
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Mix all ingredients together and store in an airtight container for up to 6 months. Yield 1-1/2 cups

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Add squash; cook until tender but still firm. Drain, and transfer to a large bowl.
• Add the butter, mayonnaise, eggs and sugar; mix together.
• Sprinkle 1/2 bread crumbs on bottom of six quart casserole dish. Pour squash mixture on top and sprinkle with remaining bread crumbs and cheese.
• Bake for 20 minutes, top with onion rings and bake for additional 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
• Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid.
• Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

Steps:

• In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
• Bake in the preheated oven until browned on top, about 30 minutes.

Steps:

• Mix cheeses together and set aside.
• Steam squash and onions for 10 minutes or until tender.
• Drain.
• Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.
• Pour into a 2-quart casserole dish (9x13x2-inch).
• Sprinkle remaining cheese on top.
• Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.
• ***This freezes beautifully.
• Defrost/thaw before baking.
• ***.