Ma Ferns Squash Casserole Recipe Foodcom

MA FERN'S SQUASH CASSEROLE

Steps:

• Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch!
• Remove from heat ~ cool for 15-20 minutes.
• NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander!
• Preheat oven to 350°F.
• Add beaten eggs and shredded cheese to squash, stirring quickly to combine.
• Pour into a 13x9 Pyrex casserole sprayed with cooking spray.
• Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.

SQUASH CASSEROLE

Steps:

• Place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). Add squash after chopping into 1/2-inch circles. Add chopped onions to same pot. Add 1 1/2 tablespoons of margarine. Boil until completely cooked "really well".
• Drain squash after done cooking.
• Add squash and onions to casserole dish.
• Add remaining margarine. Mix well until margarine is melted.
• Add beaten eggs and mix well into squash.
• Add 1/2 of the cheese into squash and mix well.
• Add 1/3 of saltines into squash mix well.
• Sprinkle on top the remaining cheese and saltines.
• Bake at 350°F for 35-45 minutes until cheese melts completely.

SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.

GROUND BEEF SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.

FERN'S TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine mushroom soup, milk, and tuna in a saucepan over medium heat; cook until well blended and warmed through, about 5 minutes. Pour mixture into a 9x13-inch baking dish; add noodles and mix well. Top noodles with cheese food and sprinkle potato chips over cheese.
• Bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.

FODMAPS SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.
• Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.
• Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.