Meme Cindys Squash Casserole Food

MEME CINDY'S SQUASH CASSEROLE

MEME CINDY'S SQUASH CASSEROLE image

Categories Vegetable Side Bake Thanksgiving Stuffing/Dressing

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 stick butter
3 grated carrots
1 chopped onion
1 can cream of mushroom soup
1-16oz carton sour cream
1-8oz pkg pepperidge farm herb seasoning stuffing mix
1 cup mild grated cheddar cheese

Steps:

Lightly grase 11x7 in. casserole. Bake in preheated 350degree oven for 45 min covered. Bake additional 15 min. uncovered.

CINDY'S ZUCHINNI CASSEROLE

Cindy's Zuchinni Casserole image

Make and share this Cindy's Zuchinni Casserole recipe from Food.com.

Provided by pammyowl

Categories Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

4 medium zucchini, sliced
3/4 cup instant rice
1 lb ground beef
1 large onion, diced
i 10 1/2 oz. can cream of mushroom soup
2 cups cottage cheese
1/2 lb cheddar cheese

Steps:

Parboil zuchinni. Brown beef with the onions. Layer in the order listed above in a 9 x 13" pan. Bake at 350 for 45 mn.

Nutrition Facts : Calories 345.8, Fat 20.6, SaturatedFat 10.3, Cholesterol 77.3, Sodium 414.4, Carbohydrate 14.3, Fiber 1.5, Sugar 4.8, Protein 25.5

CINDY'S BUTTERNUT SQUASH SOUP

Cindy's Butternut Squash Soup image

I took a few things from a couple recipes I like and made up this soup. Tried it out on a bunch of relatives and they loved it...Putting it here for safe keeping so I can make again. I used jalapeno flavored olive oil instead of the pepper.

Provided by CIndytc

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 butternut squash, about 2 pounds, peeled and diced
1 honey crisp apple, peeled and diced
2 tablespoons olive oil
1 cup onion, diced
1 1/2 teaspoons garlic, chopped
1/2 teaspoon smoked cumin
1/2 teaspoon ras el hanout spice mix
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/2 cup heavy cream

Steps:

In a large pot heat olive oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add apple and spices. Cook for 1 minute, and then add squash, jalapeno pepper and chicken stock. Bring to boil, reduce heat to a simmer and cover for 20 to 30 minutes until the vegetables and apple are tender. Remove from heat and puree the soup with an immersion blender. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Cover and cook on low for 10 minutes to blend flavors. Serve with a dollop of heavy cream on top if desired.

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