Best Squash Casserole Charlottes Barclay Cafeteria Recipes

Yellow Squash Casserole - Picadilly Cafeteria image

Provided by Margie Brock

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 -4 cups yellow squash, cooked and drained
1 tablespoon sugar
2 eggs, beaten
1 teaspoon salt
1 cup evaporated milk
1/2 cup margarine
1/2 teaspoon celery seed
1/2 teaspoon pepper
2 cups Ritz crackers (rolled in zip lok bag for crumbs)
1 cup grated cheddar cheese
1/4 cup bell pepper, chopped
3/4 cup onion, chopped

Steps:

Sauté onion and bell pepper in butter.
(You can use 2 tsp butter and enough water to sauté for a lower fat version) add squash and cook until heated through.
Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
Pour into a greased casserole.
Top with cheese and the remaining cracker crumbs.
Bake at 375°F.

Squash Casserole (Charlotte's Barclay Cafeteria) image

Provided by l0vetw0c00k

Categories Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lbs squash, sliced
1 medium onion, chopped
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
8 ounces shredded american processed cheese, slices (Kraft sharp American slices)
1/4 cup butter or 1/4 cup margarine
1/4 cup plain flour
2 tablespoons sugar (some reviewers have suggested 2t so if you think 2T will be too sweet, adjust to your taste) or 2 tablespoons Splenda sugar substitute
2 eggs, beaten
1 cup milk

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.

Luby's Cafeteria Mixed Squash Casserole image

Provided by Molly53

Categories Onions

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup carrot, peeled and sliced 1/8 inch thick
4 cups summer squash, slices 1/4 inch thick
4 cups zucchini, slices 1/4 inch thick
1/2 cup chopped onion
1 (10 1/2 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup crumbled cornbread (leftover from the recipe of your choice)
2/3 cup dry white bread, torn or chopped in 1/4 inch pieces
2 tablespoons butter or 2 tablespoons margarine, melted (not spread or tub product)

Steps:

Preheat oven to 350°F and spray a 2 quart baking dish with cooking spray.
In medium saucepan, bring about 4 cups water to a boil.
Add carrots.
Reduce heat, cover and simmer 6 minutes.
Add squash, zucchini and onion.
Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.
Drain and transfer to a large bowl.
In a small bowl stir together next four ingredients until well blended.
Pour over vegetables and mix well.
Transfer to a 2–quart baking dish.
Cover with foil.
Bake 30 minutes.
In medium bowl combine breads, add melted butter and toss together lightly to coat evenly.
Remove foil from the casserole dish.
Top vegetable mixture with bread/corn bread mixture and continue baking an additional five minutes.
Serve hot.