Almas Squash Casserole Food

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
• Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.
• In a small bowl, combine the melted butter, cracker pieces and parmesan cheese. Sprinkle in an even layer all over the top of the casserole.
• Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.

FROZEN SUMMER SQUASH

Steps:

• Put 1 gallon of water and salt into an 8-quart pot. Bring to a boil over high heat. Put the remaining 1/2 gallon of water and the ice into a container. Set aside. Add the squash to the boiling water and cook it for 3 minutes. Immediately drain in a colander and then transfer to the ice bath. Shock for 3 minutes, replenishing the ice if necessary. Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels. Pat dry with additional paper towels. Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours.
• Once frozen, transfer the squash to a 1 gallon resealable plastic bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return the bag to the freezer. Serve the squash frozen.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

ALMA'S SQUASH CASSEROLE

Steps:

• Yes, you can use the reduced fat and sodium soups and low-fat sour cream. Although, we won't tell my Grandmother ! tee hee

WINTER SQUASH CASSEROLE

Steps:

• In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.