Mix N Match Squash Casserole Food

MAPLE WINTER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. Cut pumpkin and squashes in half lengthwise; discard seeds or save for toasting. Place pumpkin and squashes in two greased 15x10x1-in. baking pans, cut side down. Bake, uncovered, 40-50 minutes or until tender., Cool slightly; scoop out pulp and place in a large bowl. Mash pulp with sugar, maple syrup, butter, salt and cinnamon. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Stir in walnuts. Sprinkle over squash mixture. Bake, uncovered, 35-40 minutes or until bubbly and topping is golden brown.

MIX 'N' MATCH SQUASH CASSEROLE

Steps:

• Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender. Drain. Add all remaining ingredients; mix well. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 30-35 minutes.

MIX'N'MATCH SQUASH CASSEROLE

Steps:

• 1. Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender. Drain.
• 2. Add all remaining ingredients; mix well.
• 3. Transfer to a greased 11 x 7 x 2 baking dish.
• 4. Bake, uncovered, at 325 for 30-35 minutes

MIX 'N' MATCH SQUASH CASSEROLE

Steps:

• Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender.
• Drain.
• Add all remaining ingredients; mix well.
• Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
• Bake, uncovered, at 325 for 30-35 minutes. Yield: 6-8 servings.

UNBELIEVABLE SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
• Transfer squash mixture to the prepared baking dish; top with stuffing mix.
• Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

MIXED SQUASH CASSEROLE

Steps:

• Boil squash and zucchini in small amount of water, until tender.
• Drain.
• Place a layer of vegetables in buttered baking dish; sprinkle with crackers crumbs and cheese.
• Add a layer of celery soup.
• Repeat until all ingredients are used.
• Sprinkle with salt and pepper.
• Dot with margarine.
• Bake at 350 degrees for 35 minutes.

SUPER SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt.
• Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture.
• Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

MIX AND MATCH CASSEROLES

Steps:

• The meat can be: 2 cans tuna, shrimp or crab, or 2 cups chopped cooked chicken or turkey, or 2 cups chopped ham, or 1 lb. ground beef, cooked crumbled and drained.
• The sauce can be: 1 can of cream of "your favorite, I like onion" soup or 2 cans (14 1/2 oz) tomatoes or 2 cups of your own sauce (barbecue, sweet and sour, teriyaki, curry, marinara, gravy, cheese sauce, etc etc).
• The extra can be: 1 small can mushrooms, 1 small can sliced olives, 1/4 cup chopped red or green bell pepper, 1/4 cup chopped onion, 1/4 cup chopped celery, 2 minced garlic cloves, 1 can chopped green chilies, 1 package taco seasoning, ranch seasoning, etc etc.
• The vegetable can be: 1 14-1/2 ounce can vegetable of your choice (peas, green beans, spinach, corn, asparagus) or 2 cups frozen or fresh.
• The starch can be: uncooked small pasta shells, egg noodles, uncooked rice, hash browns, etc etc.
• You can use one or two toppings: 1/2 cup cheese of any kind, or 1 cup bread/cracker crumbs mixed with melted butter and sprinkled on top, or stuffing mix. Could be crushed taco or potato chips. Or French fried onions.
• Once you have chosen your combination, combine 1 8-ounce container sour cream, 1 cup milk, 1 cup water, 1 tsp salt and 1 tsp pepper with sauce (omit sour cream and milk if using tomatoes).
• Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Butter a medium baking dish.
• Slice the squash lengthwise into quarters, then cut into 1/2 inch thick wedges.
• Place the squash and carrots in a saucepan, barely cover with water and salt well.
• Bring to a boil, reduce heat to medium and cover.
• Cook about 20 minutes, until the vegetables are very soft.
• Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat.
• Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes.
• Add the garlic and cook an additional minute.
• Scrape the mixture into a mixing bowl.
• Wipe out the skillet, return to medium-low heat, and add to it the remaining tablespoon butter.
• Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
• Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl.
• Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce.
• Salt and pepper generously to taste.
• Stir in the eggs and spoon the mixture into the prepared baking dish.
• Scatter the toasted cracker crumbs over the top.
• Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center.
• Serve hot.