Best Yellow Squash Casserole Picadilly Cafeteria Recipes

YELLOW SQUASH CASSEROLE - PICADILLY CAFETERIA

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.

THE BEST YELLOW SQUASH CASSEROLE

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.

YELLOW SQUASH CASSEROLE

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.