Calico Yellow Zucchini 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.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

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.

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.

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.

CHEESY ZUCCHINI & SQUASH CASSEROLE

Steps:

• Slice squash in 1/2 inch slices.
• Slice onion into thin slices and then each slice into 4.
• Slice tomatoes in half then each half in half and then in half again.
• Mix the squash together with the onion and fry on medium heat using 4 tablespoons butter for each batch; I do 4 batches, 1 at a time so you don't overload frying pan; make sure not to brown the squash, cook about 5 minutes each batch, add quarter of tomatoes and mix.
• Layer vegetable in a single layer in a large casserole dish that has been sprayed with Pam. Coat the top of vegetables with 4 oz. parmesan cheese, repeat layers ending with parmesan cheese.
• Cover and bake in a 350 oven for 2 hours or until squash is done.

ZUCCHINI OR YELLOW SQUASH CASSEROLE

Steps:

• Saute onions&bell pepper in margarine for 5 minutes,add squash that has been sliced and cubed.
• Saute 5 min more,add tomatoes, (break up whole tomatoes) cook 5 more minutes.
• Add bread cubes and seasonings.
• Put in 2 quart casserole,sprinkle top with parmesan cheese.
• Bake at 350 for 30 to 40 minutes.

HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE

Steps:

• Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
• Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
• Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
• Drain any fat, then season meat mixture with salt and pepper to taste.
• Add the squash to the beef using a slotted spoon, and reduce heat to low.
• Beat together eggs, then whisk in mayo- add this mixture to the skillet.
• Stir in the cheese and the cooked rice.
• Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
• Bake in a preheated oven at 350 F for about 15-20 minutes.
• Note: The original version of this recipe called for a whopping 1 whole stick of butter!
• I have always used at most the 1/2 stick and as little as 2 tablespoons.
• -it is based on your preferences.
• I also always use real, unsalted butter.

CHICKEN AND YELLOW & ZUCCHINI SQUASH CASSEROLE WITH ROSEMARY

Steps:

• Preheat the oven to 450 degrees.
• Season the chicken with salt, cayenne pepper, and a pinch of sugar.
• Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
• Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
• Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
• Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
• Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
• Place the tomato slices in a bowl.
• Season with salt, a pinch of cayenne pepper and sugar.
• Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
• Cook for 5 to 7 minutes more.
• Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
• Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
• Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
• Place the chickens on a platter.
• Arrange the vegetables over them.
• Spoon the sauce evenly over the warm dish.

ZUCCHINI & YELLOW SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cook, stirring occasionally, until squash is softened, about 5-10 minutes. Transfer squash mixture to a large bowl.
• 3. Add 1 cup cheese, cream, milk and eggs to the bowl with the squash mixture and mix. Pour squash mixture into a 9x13-inch casserole dish sprayed with nonstick spray; top with remaining cheese.
• 4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

CHEESY SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
• Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
• Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.