Best My Squash And Pepper Casserole Recipes

MY SQUASH AND PEPPER CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Cook the squash and peppers according to the package directions.
• Place the squash in the casserole dish you will be using(I use an 8 x 8 dish).
• Add the other ingredients. I just add them according to the way they are listed, but add them however works for you.
• Cover with crackers. Either melt butter and pour over, or daub small amounts of butter over the crackers.
• Bake for approximately 30 minutes.

SOUTHERN SQUASH CASSEROLE

Steps:

• Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
• Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
• Stir the egg mixture into the squash mixture.
• Transfer the squash mixture into the prepared baking dish.
• In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
• Bake for 30-35 minutes, or until casserole is set and topping is golden brown.

AUTUMN SQUASH & PEPPER CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cut squash into 1-inch cubes if too large.
• In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
• Bake squash approximately 50 minutes until tender.
• *Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.

COUNTRY SQUASH CASSEROLE

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.