Squashegg Cheese 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:

• In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

Steps:

• In a saucepan, cook squash in enough water to cover until tender. Drain. in a skillet, melt butter over medium-high heat. Saute onion until tender. Place squash in a greased 2-qt. casserole. Top with the onion and half the cheese. Beat the eggs, milk and seasonings together. Pour over the squash. Top with remaining cheese; sprinkle with bread crumbs and nutmeg. Bake at 325° for 30 minutes or until set and lightly browned. Serve immediately.

Steps:

• coat bottom of pan with virgin olive oil.
• place squash in warm pan and cover let simmer till squash is tender.
• add 7 beaten eggs.
• 1 oz of onion let simmer.
• add 3 cups of cheese or to you desire.
• remove cover to thicken.
• cook for 15 min and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
• Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
• Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of salted water to a boil; cook squash in the boiling water until very tender, 10 to 15 minutes. Drain and transfer squash to a large bowl; mash until evenly smooth.
• Heat butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes. Mix onion, cream of mushroom soup, Cheddar cheese, bread crumbs, milk, mayonnaise, sugar, eggs, salt, and pepper into mashed squash. Spread mixture evenly into the prepared casserole dish.
• Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
• Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
• Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
• Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.