Easy Cheesy Squash And Potato 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.

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.

POTATO SQUASH CASSEROLE

Steps:

• In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture., In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

POTATO AND SQUASH CASSEROLE

Steps:

• Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.

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.

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 HAM AND SWEET POTATO CASSEROLE

Steps:

• Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
• Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham.
• Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.

EASY CHEESY POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes.
• Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes.
• Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes.
• Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.

SQUASH & POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• Cut up squash and potatoes (into small chunks) and boil in water until tender.
• Drain and set aside.
• Saute onion in butter for 3-5 minutes and remove from pan.
• Mix onion, sour crean, cheese, salt and pepper together.
• Add potatoes and squash.
• Pour into a 2 quart casserole dish.
• Mix Ritz with melted butter and spread on the casserole.
• Bake for 25 mintues.

CHEESY POTATO ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375.
• Slice zucchini lengthwise, then place flat side down on cutting board and thinly slice into half circles.
• Peel potatoes, then slice them lengthwise, place flat side down on cutting board, and thinly slice into half circles.
• Chop green onions.
• Place vegetables into a bowl, add cheddar cheese soup, sour cream, milk, salt, and pepper. Stir until well combined.
• Spread mixture in a greased 13x9 pan.
• Top with cheese.
• Mix melted butter and bread crumbs together.
• Top the dish with bread crumb mixture.
• Bake for 50 minutes.