SQUASH CASSEROLE
Make and share this Squash Casserole recipe from Food.com.
Provided by Kim Hardwick
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
SQUASH CASSEROLE
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.
SQUASH AND STUFFING CASSEROLE
Steps:
- In a large saucepan, bring 1 1/2 cups water to a boil. Add squash, onion, salt, margarine and pepper to saucepan. Cover and simmer until squash is tender (about 15 minutes).
- Meanwhile, prepare the Stove Top according to package directions. Set aside. When squash is done, drain in a colander or sieve. When squash is completely drained, combine it with the prepared stuffing and cream of chicken soup.
- Place it in a casserole dish and top with shredded cheese.
- Bake at 375°F for 30 to 45 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SQUASH CASSEROLE
Standard Southern treatment for yellow squash - delicious comfort food. It takes one "sleeve" of saltine crackers to make up the 1 1/2 cups of crushed saltines - depending on how finely you crush them and pack them down this amount may vary a bit. The recipe form won't let me put in "one sleeve of saltines", but that is the amount to use. Some people like a lot of pepper in their squash - if you like things less spicy I'd stick with the 1/2 teaspoon amount.
Provided by xtine
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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.***.
Nutrition Facts : Calories 229.4, Fat 12.4, SaturatedFat 7.1, Cholesterol 31.4, Sodium 549, Carbohydrate 22.1, Fiber 2.5, Sugar 6.8, Protein 8.6
BUTTERNUT SQUASH CASSEROLE
A warming seasonal dish with a fusion of flavours, perfect for winter evenings
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 313 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium
BEST EVER SQUASH WITH SAUSAGE CASSEROLE
Steps:
- Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
- Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
- Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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