Granny Anns Squash Casserole Food

SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.

NANA'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
• Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
• In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

GRAN'S SQUASH CASSEROLE

Steps:

• Boil squash for 20 to 30 mins or until soft, you can also steam it.
• Stir together everything together and pour into glass casserole dish sprayed with Pam.
• Bake @ 350 for 30mins.

GRANDMA WILLIAMS'S SQUASH PIE

Steps:

• Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
• Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.

GRANDMA'S SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add squash and onion, reduce heat to medium, and cook until tender, 8 to 10 minutes. Drain all but 1 inch of the liquid and set the pot aside to cool for 20 minutes.
• Add eggs to the squash-onion mixture and beat with an electric mixer until well combined. Stir in 1/2 of the Cheddar cheese and all but 1/4 cup of the stuffing mix. Transfer mixture to the prepared casserole. Top with remaining cheese and stuffing.
• Bake in the preheated oven until bubbly, 30 to 45 minutes.

AUTUMN SQUASH CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
• Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
• Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
• Bake in the preheated oven until heated through, about 15 minutes.

"GRANNY SQUASH" (CREAMED SQUASH)

Steps:

• Combine water, squash and onions in a saucepan. Bring to a boil.
• Cook for about 10 or 15 mins until squash is tender.
• Drain water and return mixture to the pan.
• Smash squash mixture with a fork until thoroughly broken down.
• Stir in evaporated milk.
• Season with salt and pepper.

GRANDMA'S SQUASH CASSEROLE

Steps:

• Cook squash & onion until tender. Drain well. Add butter, sugar, cheese, salt & pepper.
• Place squash mixture & cracker crumbs in 2 or 3 layers and dot with butter, ending with layer of crackers on top. Pour milk over all.
• Bake in 350°F oven for 30 minutes.

GRANNY'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Add squash and onion; cook until tender but still firm. Drain.
• In a large bowl, mix the squash, onion, cream of chicken soup, sour cream, butter, grated carrots, Cheddar cheese, pimento peppers, salt and pepper.
• Pour mixture into a medium baking dish and sprinkle the top with the Italian-style salad dressing mix.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

MARY ANN'S SQUASH CASSEROLE

Steps:

• Chop squash. Grate onions and carrots. Mix together and cook in water until tender. Drain well and mash vegetables. Add 1/4 of the stuffing and all other ingredients to vegetables and mix well. Pour into greased casserole and top with remaining stuffing dotted with butter. Bake at 350 for 45-60 minutes.

AUNT FANNIE'S SUMMER SQUASH CASSEROLE

Steps:

• Wash squash, cut in half lengthwise, then in 1/4-inch slices.
• Combine with chopped onion and cook in water to barely cover until both are tender.
• Drain thoroughly, pressing out excess water with back of spoon.
• Mash squash and onion with potato masher.
• Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
• Pour into greased casserole dish.
• Pour remaining butter on top and sprinkle with additional cracker crumbs.
• Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
• NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
• Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
• The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

GRANNY'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Add squash and onion; cook until tender but still firm. Drain.
• In a large bowl, mix the squash, onion, cream of chicken soup, sour cream, butter, grated carrots, Cheddar cheese, pimento peppers, salt and pepper.
• Pour mixture into a medium baking dish and sprinkle the top with the Italian-style salad dressing mix.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

CREAMY YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.

GRANNY'S SQUASH CASSEROLE

Steps:

• Place chicken broth, squash and onions in saucepan.
• Simmer until veggies are tender, about 15 minutes.
• Add remaining ingredients except ½ of stuffing mix.
• Pour into 2 or 3 quart greased casserole dish.
• Top with remaining stuffing mix.
• Bake at 350 degrees for 30-40 minutes until bubbly and light brown.