Crumb Topped Summer Squash Casserole Food

CRUMB-TOPPED SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. Place squash in a large saucepan and cover with water. Bring to a boil; boil, uncovered, 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. In a bowl, mash squash. Stir in eggs, 1/2 cup bread crumbs, sugar, onion, salt and pepper until blended. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Toss remaining bread crumbs with butter; sprinkle over the top. Bake 20-30 minutes or until golden.

SUMMER SQUASH CASSEROLE

Steps:

• Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
• Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
• Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 425 and grease a 9x13 baking pan.
• Add 2 tablespoons butter, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and heat over medium heat, stirring frequently until onions are soft and browned, about 10-12 minutes.
• Stir in garlic and thyme and cook for 1 minute.
• Stir in wine and cook until evaporated, about 2-3 minutes. Remove from heat and stir in olives.
• Set mixture aside aside.
• Add zucchini and squash into a large microwave safe bowl and season with salt and pepper. I added a layer of zucchini and sprinkled with salt and repeated until the bowl was full.
• Cover bowl and microwave rounds for 8 minutes, stirring halfway through to ensure even cooking.
• Remove Excess Moisture from Squash and Zucchini
• Drain vegetables of extra water in a colander.
• Once excess moisture is drained, place a layer of paper towels onto a plate and add squash and zucchini to the top.
• Add another layer of paper towel on top and gently press any excess liquid from the squash.
• In a small bowl, combine 1 cup panko bread crumbs, 1 teaspoon ground pepper and mix well.
• Sprinkle 6 tablespoons of bread crumb mixture onto the bottom of the baking pan.
• Now melt 4 tablespoons butter and mix with remaining panko mixture.
• Arrange half of the zucchini and squash in the baking dish on top of the bread crumbs.
• Sprinkle the top with 1/4 cup panko & butter mixture and top that layer with onion and olive mixture.
• Arrange remaining zucchini and squash on top (as final layer) and cover with foil.
• Bake casserole in oven for 10 minutes.
• Remove foil and discard.
• Sprinkle the top of the dish with remaining bread crumbs and return to oven for 10-15 minutes or until crumbs are golden brown.
• Add a bit of fresh basil on top.
• Let stand for 15 minutes before serving to prevent it falling apart.

JONI'S SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 325.
• Put stuffing mix into a lg. Zip-lock bag, and roll with a rolling pin, to make stuffing into fine crumbs.
• Melt margarine, and mix with the crumbs, in a lg. bowl.
• Put 1/2 crumbs on bottom of a 9x13" pan.
• Mix the rest of the ingredients well.
• Pour squash mixture on top of crumbs. Top with remaining crumb mixture.
• Bake for 1 hours.
• Note:.
• You can spoon these into little oblong aluminum pans, and freeze until ready to use.

SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.

SQUASH CASSEROLE

Steps:

• Saute squash and onion in olive oil; drain and put hot mixture in a bowl.
• Add egg, butter, mayonnaise, sugar, 1/2 cup cheese, cracker crumbs, garlic salt, salt and pepper; mix all together.
• Top with remaining 1/2 cup cheese and bake at 350 degrees for 20-30 minutes.

SQUASH CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
• Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid.
• Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

SWEET YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over medium heat cover squash with water and cook until tender, about 10 minutes; drain and mash.
• To the squash add eggs, margarine, sugar, onion, salt and pepper. Mix well and transfer to a 2 quart casserole dish. Sprinkle bread crumbs on top.
• Bake for 20 to 25 minutes.