Country Squash Casserole Good Eats Cafe Food

YELLOW SQUASH CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Slice the summer squash and place it in a medium saucepan (no need to peel or remove the seeds). Cover the squash with water and add 1 teaspoon of salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, about 10 to 15 minutes.
• Meanwhile, peel and finely dice the onion.
• Drain the squash thoroughly; return it to the saucepan, and mash it. Taste the squash and add salt and pepper, as desired.
• In a bowl, whisk the egg and sugar lightly. Add the mayonnaise, chopped onion, 1/2 cup of the cheddar cheese, and 2 tablespoons of the melted butter. Stir to blend thoroughly.
• Stir the mashed squash into the egg and mayonnaise mixture.
• Butter a 1-quart casserole or baking dish. Spoon the mixture into the prepared casserole.
• Top the casserole with the remaining 1/4 cup of shredded cheese.
• Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole.
• Bake for 40 to 45 minutes, or until bubbly and lightly browned. Serve squash casserole hot.

FABULOUS YELLOW SQUASH CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Lightly grease or spray a 2-quart casserole dish or 9x13-inch baking pan with non-stick cooking spray.
• Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.
• In a medium mixing bowl, combine the sour cream, eggs, fresh thyme, salt, and pepper. Fold in grated cheese then pour over the sliced yellow squash. Mix to combine.
• Transfer the squash and cheese mixture into the prepared baking dish.
• In a small bowl, combine panko breadcrumbs with the melted butter and garlic salt, plus parmesan and fresh parsley if desired. Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack in your preheated oven.
• Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown in color. You can also broil on low for the last few minutes to finish browning the panko topping.
• Remove from the oven and serve immediately.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

COUNTRY SQUASH CASSEROLE (GOOD EATS CAFE)

Steps:

• Cut squash in chunks and drop into boiling water. Cook covered until soft. DRAIN WELL and mash. You should have about 4 cups.
• Combine squash in bowl with sour cream, undiluted soup, onion, salt, pepper and grated carrot.
• Sprinkle an even layer of herb-seasoned bread crumbs on the bottom of a shallow 2-quart casserole.
• Add squash mixture and cover with another layer of crumbs. Dot generously with butter.
• Bake at 350* degrees 30 t0 40 minutes.

COUNTRY SQUASH CASSEROLE

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
• Bake in the preheated oven until browned on top, about 30 minutes.