Best Yellow Squash Casserole Picadilly Cafeteria Recipes

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.

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.

FABULOUS YELLOW SQUASH CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Lightly grease or spray a 2-quart casserole dish or 9x13-inch baking pan with non-stick cooking spray.
• Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.
• In a medium mixing bowl, combine the sour cream, eggs, fresh thyme, salt, and pepper. Fold in grated cheese then pour over the sliced yellow squash. Mix to combine.
• Transfer the squash and cheese mixture into the prepared baking dish.
• In a small bowl, combine panko breadcrumbs with the melted butter and garlic salt, plus parmesan and fresh parsley if desired. Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack in your preheated oven.
• Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown in color. You can also broil on low for the last few minutes to finish browning the panko topping.
• Remove from the oven and serve immediately.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a medium baking dish.
• Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
• Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
• Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

SOUTHERN BAKED YELLOW SQUASH

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
• Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

SQUASH CASSEROLE (CHARLOTTE'S BARCLAY CAFETERIA)

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.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350*F
• In a deep 12 inch skillet, add squash, onion & water.
• Cook over medium heat just until pan is hot.
• Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
• Add half the crushed cracker rounds and half the cheese to squash and mix well.
• Add eggs, milk, butter, salt & pepper and mix well.
• Top mixture with remaining cracker crumbs and cheese.
• Dot top of casserole with butter.
• Bake for 25 minutes then devour!