Holiday Squash Casserole Food

OLD-SCHOOL SQUASH CASSEROLE RECIPE

Steps:

• Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
• Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
• Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

EASY SQUASH CASSEROLE

Steps:

• Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
• Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
• Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
• Bake at 350°F for 30 to 35 minutes or until set.

HOLIDAY SQUASH CASSEROLE

Steps:

• Preheat the oven to 350º. Grease the bottom and sides of a 13"x9" glass baking dish with vegetable oil or cooking spray.
• With a hand grater or food processor, shred zucchini, squash and onion. Add to a large mixing bowl. To the bowl, add the shredded cheese, eggs, milk and oil. Stir to combine.
• Once combined, add the corn muffin mix and your salt and pepper. Stir again to completely incorporate all ingredients. Pour into prepared baking dish and bake on middle rack of oven for 1 hour. Serve warm or room temperature, and enjoy!

HOLIDAY YELLOW SQUASH CASSEROLE

Steps:

• Place squash, onion, and carrots in lightly-salted water.
• Bring to boil.
• Reduce heat.
• Cook until tender.
• Drain in colander.
• Mash the cooked vegetables with potato masher.
• In small bowl, combine butter and stuffing.
• Line 8" x 12" casserole with 1/2 cup of the uncooked stuffing.
• In a large mixing bowl, add 1 cup uncooked buttered stuffing and all of the sour cream, soup, and pimentos to the cooked squash, carrot and onion mixture.
• Stir and mix well.
• Spread this mixture over the stuffing mix that's lining the bottom of the casserole dish.
• Cover with remaining buttered stuffing mix.
• Bake at 350 degrees until toasty brown and bubbly.