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
BEST EVER SQUASH CASSEROLE
This is the best squash casserole recipe I've ever made. The corn bread flavor in it makes it just incredible. Its time consuming so I don't make it all that often but its worth doing at least once a month!
Provided by jovigirl
Categories Vegetable
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare Jiffy Mix as directed, set aside to cool.
- Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
- Cook on medium low heat just until tender, remove from heat.
- Drain squash, reserve one cup of water for casserole.
- On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
- Add chicken bouillon cubes and garlic to onions, stir.
- Add drained squash and diced cheese, stir.
- Crumble corn bread in squash and pour the reserved cup of water and mix well.
- Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
- Cover casserole and place in a preheated oven at 350 degrees.
- Bake for 50- 60 minutes.
- Remove cover the last 20 minutes of baking time.
THE BEST YELLOW SQUASH CASSEROLE
This is the absolute best yellow squash casserole I have ever eaten. I got the recipe from a local diner. Try it, you'll like it!
Provided by JenSmith
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
- Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
- Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
- Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown. Put them on a small plate lined with paper towels to drain.
- Now drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
- Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
Nutrition Facts : Calories 154, Fat 12.6, SaturatedFat 7.4, Cholesterol 92.2, Sodium 96, Carbohydrate 5.5, Fiber 1.3, Sugar 3, Protein 5.6
WORLD'S BEST SQUASH CASSEROLE
Steps:
- Boil squash in enough water to cover until tender. Add 2 1/4 cups water and 1 cup rice to a different pot and bring to a boil, cover and simmer for 20 minutes.
- Drain squash and mash; add remaining ingredients; pour into large buttered casserole dish.
- Bake in 350 degrees F oven for 1 1/2 hours or until done. Check for doneness by inserting a butter knife into the center of the casserole, if it comes out clean, it is done.
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
BEST SQUASH CASSEROLE
Steps:
- Thinly slice squash, cook with approx. 1/2 cup water for 12 minutes. Drian well. Mash coarsely. Saute finely chopped onion in 2 Tbsp. butter or olive oil. Crush crackers in food processor( I use Kitchenaid). Combine cooked squash, sauteed onion, crushed crackers well. Add grated cheese and mix well. Add 2 beaten eggs, salt and pepper to ingredients. Spray 2 qt. flat casserole with Pam lightly. Add squash and ingredients. Sprinkle reserved cracker crumbs on top. Bake in 350 degree oven for 45 minutes. Serve.
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