Calico Squash Casserole Food

CALICO SQUASH CASSEROLE

Steps:

• In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. , Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs. , Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

CHEESY SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 °F. Grease a 2-quart casserole dish.
• Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste.
• Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

CALICO SQUASH CASSEROLE

Steps:

• 1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 8 minutes or until squash is just tender. Drain and set aside.
• 2. Saute onion, green pepper and green onions in 1 tablespoon butter until tender; set aside.
• 3. Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
• 4. Combine squash mixture, onion mixture, soup and remaining ingredients; spoon mixture into a lightly greased 12\" x 8\" x 2\" baking dish.
• 5. Sprinkle with reserved stuffing mixture.
• 6. Bake at 350 for 30 minutes or until casserole is thoroughly heated.

CHEESY SQUASH CASSEROLE (DREAMING OF CALICO COUNTY)

Steps:

• Wash squash and cut into 1" slices. In saucepan cover with water and cook until tender.
• Drain well and mash slightly.
• Add butter, egg, onion, salt, pepper, sugar and bread crumbs.
• Mix together well.
• Put in greased casserole dish.
• Sprinkle with cheese.
• Bake at 350º for 20-25 minutes.

CALICO YELLOW & ZUCCHINI SQUASH CASSEROLE

Steps:

• In a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.
• Cover and cook until squash is tender, about 6 minutes.
• Drain well; set aside.
• Combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.
• Combine soup, water chestnuts, carrot, mayonnaise, sage, pepper, and remaining salt; fold into squash mixture.
• Spoon over crumbs.
• Sprinkle with cheese and the remaining crumb mixture.
• Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.

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.

SOUTHERN SQUASH CASSEROLE

Steps:

• Steam sliced squash and onion until tender. Then in a bowl combine squash, mushroom soup, sour cream, and salt and pepper.
• Coat a 2 quart casserole dish with Pam. First line casserole dish with a layer of squash mixture, then add a layer of Ritz Crackers, then a layer of cheddar cheese, then pour a little melted butter. Repeat.
• Bake at 350°F until light brown and bubbly, about 30 to 40 minutes.

EASY SQUASH CASSEROLE

Steps:

• Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
• Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
• Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
• Bake at 350°F for 30 to 35 minutes or until set.

CALICO SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
• In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
• In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
• Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

CALICO SQUASH CASSEROLE

Steps:

• Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside. Sauté onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside. Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve ⅓ cup mixture. Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish . Sprinkle with reserved stuffing mixture. Bake at 350℉ (180℃) for 30 minutes or until casserole is thoroughly heated.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a medium baking dish.
• Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
• Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
• Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.