Aunt Marjories Fiesta Squash Casserole Food

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
• Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
• Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

SQUASH & ONION CASSEROLE WITH CRUNCHY TOPPING

Steps:

• Preheat oven to 375°F.In a large mixing bowl, combine Margaret Holmes Squash with Vidalia Onions with 1/4 cup breadcrumbs, Cheddar cheese, sour cream, egg, garlic powder, salt and pepper.Add squash mixture to a greased 8 x 8 inch casserole dish.Toss remaining breadcrumbs, Parmesan, chives and butter until well coated. Sprinkle over the casserole dish.Bake for 30 to 35 minutes or until the filling is bubbling and the topping is golden. Let stand for 5 minutes before serving.

BUTTERNUT SQUASH CASSEROLE

Steps:

• In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
• Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
• Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

AUNT FANNIE'S SUMMER SQUASH CASSEROLE

Steps:

• Wash squash, cut in half lengthwise, then in 1/4-inch slices.
• Combine with chopped onion and cook in water to barely cover until both are tender.
• Drain thoroughly, pressing out excess water with back of spoon.
• Mash squash and onion with potato masher.
• Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
• Pour into greased casserole dish.
• Pour remaining butter on top and sprinkle with additional cracker crumbs.
• Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
• NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
• Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
• The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

SQUASH CASSEROLE

Steps:

• 1. Boil or steam the squash until tender. (about 5 minutes)
• 2. Meanwhile, saute the onion in 1 Tbsp. butter.
• 3. Crush 1/2 a sleeve of the crackers. Mix crushed crackers, milk and eggs well.
• 4. Add the cooked squash, onion and 2 Tbsp. butter. Mix well.
• 5. Add 1 cup cheese. Mix.
• 6. Crush the remaining sleeve of cracker. Saute them in a Tbsp of butter.
• 7. Place squash mixture into a baking dish. Put sauteed crackers on top of that. Place 1,2 cup cheese evenly over top
• 8. Bake at 350 degrees for 40 minutes.

AUNT FANNY'S BAKED YELLOW SQUASH

Steps:

• Wash and cut up squash and roughly chop the onion. Boil until tender, approximately 10 minutes. Drain VERY thoroughly, then mash.
• Add all ingredients except half of butter and crumbs, to squash. Melt remaining butter.
• Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs.
• Bake in 375°F oven for approximately 30 to 45minutes, or until brown on top.
• You might add a few sprinkles of nutmeg to the mixture before pouring into the casserole.

AUNT MARJORIE'S FIESTA SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 350°. Mix FIRST LAYER ingredients together well and spread on the bottom of a 3-quart greased casserole dish.
• 2. Place tomatoes in overlapping pattern on top, as the SECOND LAYER. Sprinkle with salt and pepper.
• 3. Place sliced onions over top of tomatoes. Mix the remaining ingredients of THIRD LAYER well, and spread over top of casserole. May sprinkle a little paprika on top for color if desired.
• 4. Bake at 350° for 45 - 60 minutes, until casserole bubbles around the edges for about 15-20 minutes. Cool slightly before slicing into squares for serving.

AUNT FANNY'S BAKED SQUASH

Steps:

• Wash and cut squash. Boil until tender, drain thoroughly, then mash. Add all ingredients except half of butter to squash. Melt remaining butter. Pour mixture into baking dish. Then spread melted butter over top and sprinkle with bread crumbs. Bake at 375 degrees for 1 hour.

AUNT FANNY'S SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart microwave-safe baking dish with a cover.
• Spread the squash and onion slices in the baking dish, dot with 1/4 cup of butter cut into chunks, cover the dish, and microwave on High 5 to 7 minutes, or until the vegetables are steaming hot and tender.
• In a bowl, whisk together milk and cornstarch until smooth, and stir in the beaten eggs, salt, and pepper. Pour the milk mixture over the squash and onions.
• Melt 1/4 cup butter.
• Sprinkle the corn flakes cereal evenly over the top of the casserole, drizzle with the melted butter, and bake in preheated oven for 25 to 30 minutes, until the cereal topping is golden and crisp.