Charlestons Hominy Grill Squash Casserole Recipes

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HOMINY CASSEROLE



Hominy Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Butter, for greasing the pan
8 slices bacon, chopped
1 onion, chopped
1 red bell pepper, chopped
One 30-ounce can hominy, drained and rinsed
3/4 cup half-and-half
Hot sauce, to taste
1/2 cup grated Cheddar
1/2 cup grated Monterey Jack cheese
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
  • In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
  • Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.

CHARLESTON YELLOW SQUASH CASSEROLE



Charleston Yellow Squash Casserole image

Even though my family doesn't really like ssquash, they LOVE this casserole and often request it instead of potatoes! It's secret ingredient, nutmeg, adds a really different flavor combination that is a real people pleaser! It freezes well, so I always keep one on hand for potluck suppers or picnics. The original recipe, which I have modified to be lower-fat, came from "Entertaining at the College of Charleston", by Zoe D. Sanders

Provided by BeachGirl

Categories     Cheese

Time 1h10m

Yield 1 9x13x2 inch scasserole, 8 serving(s)

Number Of Ingredients 11

2 lbs yellow squash, sliced
2 cups chopped onions
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground nutmeg (do not omit this secret ingredient)
4 ounces sharp cheddar cheese, grated (1 cup)
4 ounces low-fat cheddar cheese (1 cup) or 4 ounces fat-free cheddar cheese, grated (1 cup)
1 cup skim milk
1/2 cup egg substitute (Egg Beaters) or 2 whole eggs
16 saltine crackers or 16 Ritz crackers, crushed
1/2 teaspoon paprika

Steps:

  • Mix cheeses together and set aside.
  • Steam squash and onions for 10 minutes or until tender.
  • Drain.
  • Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.
  • Pour into a 2-quart casserole dish (9x13x2-inch).
  • Sprinkle remaining cheese on top.
  • Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.
  • ***This freezes beautifully.
  • Defrost/thaw before baking.
  • ***.

Nutrition Facts : Calories 158, Fat 6.7, SaturatedFat 3.9, Cholesterol 18.5, Sodium 879.4, Carbohydrate 13.4, Fiber 1.8, Sugar 4.3, Protein 11.7

CHARLESTON'S HOMINY GRILL SQUASH CASSEROLE



CHARLESTON'S HOMINY GRILL SQUASH CASSEROLE image

Categories     Vegetable     Brunch     Bake

Yield Serves 6

Number Of Ingredients 1

2 tablespoons butter; 3 thinly sliced zucchini, about 4 cups); 3 thinly sliced yellow squash,(about 4 cups); 1 cup diced onion; 1/2 cup diced celery; 1 clove minced garlic; 4 beaten eggs; 1 1/2 cups grated cheddar cheese; 1/2 cup grated parmesan cheese; 1 1/2 tablespoons chopped fresh basil; 1 1/2 tablespoons chopped fresh parsley; 1/2 teaspoon Tabasco; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon nutmeg; 1/4 teaspoon sugar; 3 cups dried breadcrumbs.

Steps:

  • Preheat oven to 350 degrees. Grease an 8x8 baking dish, dust with bread crumbs and set aside. Heat butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally until edges of onion start to turn golden brown. Add garlic and cook another minute. Add squash and cook until tender and slightly browned, approximately 30 minutes. Set aside to cool. In medium bowl,combine the beaten eggs, cheeses, basil, parsley, Tabasco, salt, pepper, nutmeg and sugar. Set aside. Pulse 1/3 of the squash mixture in a food processor until it is chunky-smooth. Add back to the bowl with the rest of the squash and the egg and cheese mixture and stir to combine. Pour the mixture into the prepared baking dish and top with an even coating of the breadcrumbs. Bake for 35 to 40 minutes, or until the egg sets and the casserole is slightly puffed.

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