Amandas Yummy Squash Casserole Recipes

NANA'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
• Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
• In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

UNBELIEVABLE SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
• Transfer squash mixture to the prepared baking dish; top with stuffing mix.
• Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

MAMA'S SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
• Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
• Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

AMANDA'S YUMMY SQUASH CASSEROLE

Steps:

• Combine soup, squash, and onions together in bowl. Set aside. In another bowl mix together the dry stuffing mix and add the melted margarine. Stir to mix.
• Spray 13x9x2" glass dish with cooking spray. Spread 1/2 of stuffing mix in pan. Cover with the squash/soup mix. Add remaining stuffing mix on top.
• Bake in 350 degrees F oven for 25-30 minutes or until top is slightly brown.

JONI'S SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 325.
• Put stuffing mix into a lg. Zip-lock bag, and roll with a rolling pin, to make stuffing into fine crumbs.
• Melt margarine, and mix with the crumbs, in a lg. bowl.
• Put 1/2 crumbs on bottom of a 9x13" pan.
• Mix the rest of the ingredients well.
• Pour squash mixture on top of crumbs. Top with remaining crumb mixture.
• Bake for 1 hours.
• Note:.
• You can spoon these into little oblong aluminum pans, and freeze until ready to use.

YUMMY WINTER SQUASH CASSEROLE

Steps:

• Preheat oven to 400.
• Arrange squash in a single layer on a baking sheet. drizzle with oil stirring to coat. Bake for 1 hour 20 minutes until tender and beginning to brown, stirring every 20 minutes.
• Transfer squash to a bowl. add juice, sugar, brandy, 1 tbs butter, cinnamon and salt. Mash with a potato masher until combined and fairly smooth. Stir in currants. Spray an 8 inch square casserole dish with cooking spray. Scrape squash mixture into it.
• Combine flours in a small bowl, and cut in chilled butter until it resembles coarse meal. Stirl in pecans. Sprinkle over sqash mixture, bake at 400 for 30 minutes.

AUNT FANNIE'S SUMMER SQUASH CASSEROLE

Steps:

• Wash squash, cut in half lengthwise, then in 1/4-inch slices.
• Combine with chopped onion and cook in water to barely cover until both are tender.
• Drain thoroughly, pressing out excess water with back of spoon.
• Mash squash and onion with potato masher.
• Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
• Pour into greased casserole dish.
• Pour remaining butter on top and sprinkle with additional cracker crumbs.
• Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
• NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
• Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
• The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

DELICIOUS SQUASH CASSEROLE

Steps:

• Preheat your oven to 350 degrees.
• Peel and de-seed squash.
• Cut into large cubes and steam in boiling water until soft (about 10-15 minutes).
• Drain squash and mash.
• Add onion in with the butter and melt in microwave.
• Mix together squash, butter, onion, egg, crackers and salt and pepper.
• Place in buttered casserole dish and top with cheddar cheese.
• Bake for 25 minutes or until cheese is slightly brown.

AMAZING SQUASH CASSEROLE

Steps:

• Cut squash and zucchini into small (1-2") cubes. Stew and drain.
• Cook cornbread according to directions on box. Crumble cornbread.
• Mix cooked squash and crumbled cornbread with butter, cream of chicken soup, and eggs.
• Spread mixture into casserole dish.
• Top with cheese. (At this point, the dish can be refrigerated or frozen until cooking time. Great for making ahead!).
• Bake at 350 for 30 minutes.

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.