Pattypan Summer Squash Casserole Food

GARLIC-HERB PATTYPAN SQUASH

Steps:

• Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

SAUTEED PATTY PAN SQUASH

Steps:

• Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
• Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

EASY SUMMER SQUASH CASSEROLE

Steps:

• 1. To blanch squash, drop the cut up squash into rapidly boiling salted water. Boil for 3 minutes after water has returned to a boil. Then quickly drain squash in a colander and immerse in ice water to stop cooking.
• 2. Mix together the blanched squash, onion, garlic, salt and pepper, and dried herbs in a large bowl. Stir in breadcrumbs or cracker crumbs until all are well-coated.
• 3. In another bowl, beat eggs into the cream soup; stir in the grated cheese and then mix the wet ingredients with the squash mixture.
• 4. Turn mixture into a greased 2-quart casserole dish. Top with Parmesan or Romano cheese if desired. Bake at 350° for 35-45 minutes until set and nicely browned. Remove from oven before it dries out too much. Allow to cool 5 minutes before slicing.
• 5. OPTIONAL: We have found that adding some browned crumbled meat to this dish makes it a hearty main dish. Italian sausage is our favorite, but we've also used ground beef and breakfast sausage. Experiment and make it your own!

SUMMER SQUASH CASSEROLE WITH GREEN CHILES

Steps:

• Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside.
• Heat butter and oil over medium-high heat in a large sauté pan.
• Add the yellow squash and cook 4-5 minutes or until the squash begins to soften.
• Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
• Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
• Pour half the mayonnaise mixture over the bottom of the prepared dish.
• Transfer squash mixture to the prepared baking dish.
• Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
• Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
• Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.

GROUND BEEF SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.

PATTYPAN SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees. Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion and garlic in 2 tablespoons butter. Soak bread in ice water and wring out; chop fine. Add to onion and garlic; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Beat egg and add, allowing it to absorb into the mixture. Cook 3 to 4 minutes. Season with salt and pepper and add parsley. Stir and remove from heat. Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.