Beef Squash Casserole Recipes

HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE

Steps:

• Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
• Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
• Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
• Drain any fat, then season meat mixture with salt and pepper to taste.
• Add the squash to the beef using a slotted spoon, and reduce heat to low.
• Beat together eggs, then whisk in mayo- add this mixture to the skillet.
• Stir in the cheese and the cooked rice.
• Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
• Bake in a preheated oven at 350 F for about 15-20 minutes.
• Note: The original version of this recipe called for a whopping 1 whole stick of butter!
• I have always used at most the 1/2 stick and as little as 2 tablespoons.
• -it is based on your preferences.
• I also always use real, unsalted butter.

MEXICAN SQUASH AND GROUND BEEF CASSEROLE

Steps:

• In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
• Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
• Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
• Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.

BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
• Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
• Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.