Corn Casserole Paula Deen Recipes Recipe For Zucchini

CHEESY SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
• In a large Dutch oven, bring broth, squash, zucchini, and onion to a boil over medium-high heat. Reduce heat, and simmer until squash is tender, about 7 minutes. Drain well.
• In a large bowl, stir together 1½ cups cheese, bell pepper, egg, soup, sour cream, melted butter, salt, and pepper. Gently stir in cooked vegetables until well combined. Spoon half of squash mixture into prepared pan. Sprinkle with half of crushed crackers. Top with remaining squash mixture, remaining crackers, and remaining ½ cup cheese.
• Bake until hot and bubbly and cheese is melted, about 25 minutes. Let stand for 10 minutes before serving.

CORN CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
• Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
• Remove from oven and top with Cheddar.
• Return to oven for 5 to 10 minutes, or until cheese is melted.
• Let stand for at least 5 minutes and then serve warm.

EASY ZUCCHINI AND SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
• In a large bowl, toss together squash, zucchini, salt, and pepper. Arrange half squash and zucchini in a single layer in prepared pan. Top with half of onion, and sprinkle with half of cheese. Repeat layers, top with crushed crackers, and cover with foil.
• Bake for 45 minutes. Uncover and bake 15 minutes more or until golden brown.

ZUCCHINI AND CORN CASSEROLE

Steps:

• Preheat oven to 350 °F. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs.
• Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture and season with salt, pepper and paprika. Add cream cheese and mix.
• Pour mixture into a greased casserole dish. Sprinkle cheese on top. Bake uncovered for 25 minutes, or until lightly browned and bubbly.

ZUCCHINI AND CORN CASSEROLE

Steps:

• Melt the butter in a pan & add spring onions, fry until onions are just soft.
• Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
• Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
• Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
• Pour cream mixture over the zucchini mix that is in the baking dish.
• Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
• Garnish with shopped chives and slice and serve whilst hot.

SQUASH CASSEROLE (RECIPE COURTESY PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15-20 minutes. Line a colander with a clean paper towel. Place the cooked squash in the lined colander, drain well, set aside
• In same skilled, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together execpt cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 - 30 minutes.
• House Seasoning:
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Mix all ingredients together and store in an airtight container for up to 6 months. Yield 1-1/2 cups

PAULA DEEN CORN CASSEROLE

Steps:

• Preheat oven to 350F. In a medium-sized bowl, add the creamed corn, whole kernel corn, Jiffy corn mix, sour cream, and melted butter.
• Using a spoon or spatula, mix all ingredients until well combined.
• Butter a 10-inch skillet and add corn mixture
• Bake uncovered, for 45 minutes.
• Remove skillet from oven and add shredded cheddar cheese.
• Bake for another 15 minutes or until cheese is melted and bubbly.

ZUCCHINI CORN CASSEROLE

Steps:

• In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.