Naynes Cornbread Squash Casserole Food

SQUASH AND CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Generously grease an 8x8 square baking dish.
• In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
• Add the remaining ingredients except butter. Stir gently to combine.
• Pour into prepared dish. Dot the top with butter.
• Bake 1 hour or until golden brown.
• Remove from the oven and cool slightly.

SLOW-COOKER SQUASH AND CORNBREAD CASSEROLE

Steps:

• Spray 4-quart slow cooker with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into slow cooker.
• In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
• Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.

SQUASH CORNBREAD

Steps:

• Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,

SUMMER SQUASH AND SWEET CORN CASSEROLE

Steps:

• Slice squash into ¼" rounds.
• Dice onion.
• Melt 4 tablespoons of the butter in a medium skillet.
• Cook squash, corn and onions in melted butter and 1 teaspoon of the salt, stirring frequently, until centers of squash are tender, about 10-12 minutes.
• Place squash mixture in a colander over a bowl and allow any excess water to drain off for about 30 minutes. This step cannot be skipped ! You don't want your casserole to be soggy!
• Stir together the beaten eggs, sour cream, cheese, thyme, pepper and remaining salt.
• Gently fold in the squash mixture.
• Spoon into prepared 2 quart dish.
• Sprinkle lightly with a dusting of sugar, if desired.( I didn't do this step because I forgot, but Katherine recommended it.)
• Microwave the remaining butter in a bowl for 20-25 seconds.
• Toss together crackers, melted butter and cheese.
• Sprinkle mixture over the squash and bake 30-40 minutes until golden in a 350 degree preheated oven. Time may vary due the depth of the dish you choose to use.

CORNBREAD SQUASH DRESSING

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, melt butter over medium heat. Add onion, celery and green pepper; saute until tender, about 3 to 4 minutes.
• Add garlic and cook another minute. Add squash, cook and stir for 2 minutes.
• Stir in cream soup, until heated through and remove from heat.
• Add cornbread crumbs and seasonings; mix well.
• Stir in eggs and transfer to a greased 11 x 7-inch baking dish.
• Bake, uncovered for about 55 to 60 minutes, or until lightly browned on top. Actual time will depend on your oven.

SQUASH CORNBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
• Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

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.

CORNBREAD SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
• Drain excess liquid off into a large pan and reduce it over low heat.
• Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
• Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
• Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
• Spread into a 9 x 13 casserole dish.
• Toss crackers with melted butter until well coated and spread across top of casserole.
• Place in oven and bake 40 minutes or until done.

NAYNE'S CORNBREAD SQUASH CASSEROLE

Steps:

• Melt butter and pour into a 9x13 pan, add 1 box stuffing mix and press into bottom of pan to form crust. Boil squash and mirepoix in water until tender - do not over cook. Mix sour cream, soup, cheese, cooked and drained squash mirepoix mixture and 1 box of stuffing mix in a bowl stir until well blended. Spread squash mixture evenly on top of crust. Bake 350 deg for 30 minutes.

BUTTERNUT SQUASH CORNBREAD

Steps:

• Grease an 8-inch square baking pan or deep-dish pie plate or spray it with nonstick cooking spray. Heat oven to 375 F (190 C/Gas 5).
• In a mixing bowl combine the cornmeal, flour, baking soda, baking powder, salt and brown sugar.
• In another bowl, whisk together the egg, 1/2 cup of the buttermilk, the mashed squash, and vegetable oil.
• Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed. The batter will be thick, but easy to stir by hand.
• Spread batter in the prepared baking pan.
• Bake for 25 to 30 minutes, until nicely browned.
• This is a delicious cornbread for fall and winter dishes. Serve it with beans, greens, soups, or chili. Tips and Variations

SQUASH CASSEROLE WITH CORNBREAD

Steps:

• Cook cornbread according to directions, and let cool. Boil squash until tender, pour off remaining water and mash. Saute onions, bell peppers and celery.
• Mix all ingredients together in a large mixing bowl. Pour into a large casserole dish.
• Bake at 375°F to 400°F for 45 minutes to an 1 hour.

SQUASH DRESSING

Steps:

• 1. Preheat oven to 350 degrees. Cook squash in water in covered saucepan until tender. Drain and mash. Crumble cornbread into large bowl with milk. Set aside.
• 2. Saute celery and onion in margarine until tender. Add pepper, poultry seasoning and squash. Stir in cornbread mixture.
• 3. Pour ingredients into a 2-quart casserole.
• 4. Bake for 1 hour or until set.

NAYNE'S YELLOW SQUASH CASSEROLE

Steps:

• Melt butter add 1 box stuffing mix and press to line the bottom of a 9x13 pan.
• Boil squash with onion. Drain. Mix squash with soup, sour cream, 1 box stuffing mix and cheese. Pour over crust.
• Bake at 350°F for 30 min or until bubbly.