Mimis Squash Casserole Food

MIMI'S ZUCCHINI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
• Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese to taste.
• Bake in preheated oven until puffed and golden brown, about 35 minutes.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
• Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.
• Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.
• Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.
• Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

BUTTERNUT SQUASH CASSEROLE

Steps:

• In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
• Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
• Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

SQUASH CASSEROLE

Steps:

• Combine soup, sour cream and eggs.
• Fold into squash and onion.
• Mix well.
• Melt butter and pour over stuffing mix.
• Line bottom of 9x13-inch Pyrex bowl with 1/2 of stuffing mix.
• Pour squash mix in bowl and top with other 1/2 of stuffing mix.
• Bake at 350° for 30 to 40 minutes.
• Turn oven off and sprinkle with grated American cheese and leave in oven to melt.

SUMMER SQUASH CASSEROLE

Steps:

• Cook the squash and onion in some water for 5 minutes; drain well.
• Mix together the soup and sour cream.
• Stir in the shredded carrot.
• Fold in the squash and onion.
• Combine the stuffing mix with the melted butter; mix well.
• Spread one-half of the stuffing in 7 1/2" x 12" pan.
• Add the squash mixture.
• Then add the rest of the stuffing on top.
• Bake 350 degrees for 25-30 minute.

MIMI'S SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 350. Cut off tips of squash then cut into 3-4 pieces. Drop squash into large saucepan with enough water to cover. Bring to a boil, reduce heat and cook until tender. Drain well.
• 2. Butter a 9 x 9 pan well. Set aside. In large bowl mash squash. Stir in egg, crumbs, butter, sugar, onion and salt and pepper. Mix well. Pour mixture into prepared pan. Sprinkle top with additional bread crumbs, if desired. I like cheddar cheese, too.
• 3. Bake until lightly browned. Serve!