Cheesy Beef And Squash Casserole Food

EASY CHEESY SQUASH CASSEROLE RECIPE

Steps:

• Preheat the oven to 350. Chop the onion, mince the garlic, grate and slice the squash, grate the cheese and crush the crackers.
• Prepare a 9x12 baking dish with non stick spray.
• On the stovetop over medium heat in a large skillet, heat the onion and cook till translucent then add the garlic and cook until fragrant - about 1 minute.
• Add the squash and salt. Stir well and Add the lid and allow the squash to steam in their own juices. Keep cooking the squash until you can tell that water has been released from the squash and the squash are soft. Remove the lid and continue cooking until the water evaporates from the pan. Then remove from the heat and let rest.
• In a large bowl, combine the soup, sour cream, cheese and eggs and stir well.
• Once the squash have cooled somel, mix them into the soup mixture and mix thoroughly.
• Spread the mixture into the baking dish.
• Bake the squash at 350 for 25 minutes
• In a medium sized bowl, mix the crushed crackers, parmesan, thyme and butter. After the squash has baked for 25 minutes, remove it from the oven and sprinkle the cracker crumb mixture on the top. Put back in the oven and bake for another 20 minutes.

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
• Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
• Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
• When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
• Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

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.

CHEESY SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
• Remove squash from the oven and set aside to cool a bit. Leave the oven on.
• Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
• Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
• Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
• Bake, uncovered, in the preheated oven for 30 minutes.

CHEESY SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2-quart casserole dish.
• Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
• 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.

CHEESY SQUASH CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
• Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
• Mix crackers with 1/2 cup melted butter in a medium bowl.
• Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
• Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
• Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.