Cheesy Squash Casserole Dreaming Of Calico County Food

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.

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 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.

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 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.

CHEESY DELICATA SQUASH AND KALE CASSEROLE

Steps:

• Preheat oven to 450°F. Bring vinegar and 1/3 cup water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.
• Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.
• Whisk ricotta and cream in a medium bowl until smooth. Add 6 oz. mozzarella, 3/4 tsp. salt, and remaining 1/2 tsp. pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.
• Transfer hazelnuts to a large bowl. Add panko, 2 Tbsp. oil, and remaining 1/2 tsp. salt and toss to combine. Set aside 1/4 cup panko mixture.
• Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.
• Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 2 oz. mozzarella and reserved 1/4 cup panko.
• Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12-15 minutes. Let cool slightly before serving.

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• Heat oven to 350ºF.
• Combine all ingredients except cracker crumbs in 2-qt. casserole dish.
• Top with crumbs.
• Bake 30 min. or until heated through.

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.