Cornyyellowsquashcasserole Recipes

CORNY YELLOW SQUASH CASSEROLE

Steps:

• Mix cooked and mashed squash, crumbled cornbread, milk, onion powder, butter, sage and soup. Season with salt and pepper to taste.
• Add beaten eggs and blend well.
• Put in a greased 8x8 casserole dish. Bake at 325 degrees for 30 minutes.

YELLOW SQUASH AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
• Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
• Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

YELLOW SQUASH-CORN CASSEROLE

Steps:

• Mix all ingredients together. No need to beat.
• Pour mixture into a 13x9 inch baking pan( I prefer a pyrex dish as opposed to a metal pan).
• Bake at 350 degrees for about 60 minutes or until firm.

THE BEST YELLOW SQUASH CASSEROLE

Steps:

• Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
• Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
• Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
• Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown. Put them on a small plate lined with paper towels to drain.
• Now drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
• Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

YELLOW SQUASH CASSEROLE

Steps:

• 1. Saute chopped onion in 4 tablespoons of butter in a 10 inch covered skillet. Cook until onions are transparent.
• 2. Add yellow squash which has been washed, ends removed, and sliced into 1/4 inch slices. Squash simmering will make its own water, so place the squash in on top of the onions and with the fire low, begin steaming the squash slowly in the covered skillet. Stir frequently.
• 3. When the squash begins to make its own juice, add a light sprinkle of salt and pepper and then the diced water chestnuts.
• 4. Continue to stew squash until squash is tender and the water is mostly cooked out.
• 5. When the squash is falling apart, drain well in a colander.
• 6. Pour into a large mixing bowl. Add the soup and the sour cream.
• 7. Taste for salt and pepper.
• 8. Pour squash mixture into a 9X13 baking dish that has been sprayed with cooking spray.
• 9. Cover with foil. Bake at 350 degrees for 30 minutes or until hot and bubbly.
• 10. Remove foil. Top with cheddar cheese.
• 11. Then top the casserole with a can of French fried onions. Return to oven until onions are lightly browned (about 10 minutes).