Delta Cafe Copycat Squash Casserole Food

EASY STIR FRY SAUCE

Steps:

• Combine all ingredients in a large glass jar with a lid.
• Screw lid on.
• Shake well.
• Can store in fridge up to 2 weeks.
• Shake well before using.
• To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
• Serve.

DELTA CAFE COPYCAT SQUASH CASSEROLE

Steps:

• Cut off tips of squash. Slice the squash into thin rounds, to cook quicker. Cook in boiling water, about 10 minutes. Drain in colander. Split the squash, using one half for the mixure and the other half for mashing. Mash the second half with hand masher, leaving small chunks visible.
• Take first half, mash with mixer until small. Mix with bread crumbs, one stick butter, sugar, salt, pepper and beat until thoroughly mixed. (Will be fairly smooth). Then mix in onions with mixer.
• Mix by hand the second half of mashed squash with the mixed half. Pour into 9 x 13 pan. Smooth and cover with a light layer of bread crumbs.
• Can melt the last half stick of butter and mix with crumbs if desired because the crumbs don't brown nicely. (I also have "broiled" the top brown at the end of cooking and poured the butter over it to help.).
• Bake at 350 degrees until browned, usually about an hour.

DIXIE HOUSE BAKED SQUASH CASSEROLE

Steps:

• Preheat oven to 350 F. Rinse and trim ends of squash. Cut squash into 2-inch pieces. Place in boiling, salted water until just tender, about 10 minutes. Drain in colander; mash to remove remaining liquid. Drain for 10 minutes. Saute fresh onions until soft, about 5 minutes. Combine drained, mashed squash, onions, melted butter, 1/2 of the bread crumbs, sugar, salt, beaten eggs and pepper. Pour into lightly greased 1 1/2 quart casserole dish. Top with remaining 1/2 cup bread crumbs. Bake, covered with foil, 20-30 minutes until set, then remove cover and bake until crumbs are golden about 10 minutes more.

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.

DIXIE CAFE BAKED SQUASH

Steps:

• Trim squash, cut into large chunks & boil to tender.
• Drain & mash.
• Mix all ingredients, saving half of the crumbs and put into sprayed 8x8 baking dish.
• Cover with remaining bread crumbs.
• Bake at 350 until lightly browned.

ARABIAN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Place the mashed squash in a large bowl.
• Add the remaining ingredients to the bowl and mix well.
• Spread into an ungreased 9-inch square or 7 by 11 baking pan.
• Bake uncovered for 25 to 30 minutes.
• Optional - sprinkle the top lightly with sunflower seeds or minced walnuts - I usually omit this step. You may also saute the onions before adding and use fresh red peppers which you saute as well.