Cindys Squash Casserole Recipes

BEST EVER SQUASH CASSEROLE

Steps:

• Prepare Jiffy Mix as directed, set aside to cool.
• Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
• Cook on medium low heat just until tender, remove from heat.
• Drain squash, reserve one cup of water for casserole.
• On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
• Add chicken bouillon cubes and garlic to onions, stir.
• Add drained squash and diced cheese, stir.
• Crumble corn bread in squash and pour the reserved cup of water and mix well.
• Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
• Cover casserole and place in a preheated oven at 350 degrees.
• Bake for 50- 60 minutes.
• Remove cover the last 20 minutes of baking time.

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.

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.

EASY CREAMY SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
• Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
• Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
• Bake in the preheated oven until crackers are lightly browned, about 20 minutes.

CINDY'S ZUCHINNI CASSEROLE

Steps:

• Parboil zuchinni. Brown beef with the onions. Layer in the order listed above in a 9 x 13" pan. Bake at 350 for 45 mn.

SQUASH-CARROT CASSEROLE

Steps:

• Place crackers in a greased 13x9x2 inch baking dish; set aside.
• Combine cream cheese, soup, eggs, and butter; beat well. Stir in squash, carrot, and onion. Spoon into prepared baking dish; sprinkle with stuffing mix.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

CINDY'S SOUTHERN VEGETABLE DELIGHT

Steps:

• Place butter in a skillet over medium heat. Stir in potatoes, squash, tomatoes, and onion. Season with salt and pepper. Cook, stirring occasionally, until tender, about 30 minutes.

CINDY'S BUTTERNUT SQUASH SOUP

Steps:

• In a large pot heat olive oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add apple and spices. Cook for 1 minute, and then add squash, jalapeno pepper and chicken stock. Bring to boil, reduce heat to a simmer and cover for 20 to 30 minutes until the vegetables and apple are tender. Remove from heat and puree the soup with an immersion blender. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Cover and cook on low for 10 minutes to blend flavors. Serve with a dollop of heavy cream on top if desired.