Squash And Carrot Casserole Food

HEALTHY SQUASH AND KALE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
• Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
• Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

CARROT ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
• Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
• Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.

SQUASH CASSEROLE

Steps:

• Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
• Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
• Bake at 350 degrees F for 40 minutes or until hot.

SQUASH & CARROT SAUTE

Steps:

• In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

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.

SUMMER SQUASH AND CARROT CASSEROLE

Steps:

• Cook squash and onion in boiling, salted water for 5 minutes; drain.
• Combine soup and sour cream; stir in carrots.
• Fold in squash and onion.
• Combine stuffing and butter.
• Spread half of stuffing in bottom of 9x13-inch pan.
• Spoon squash mixture on top of stuffing.
• Sprinkle remaining stuffing over top.
• Bake at 350 degrees, uncovered, for 25-30 minutes.
• Note: Can easily be made ahead and served later!

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a medium baking dish.
• Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the 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 it to medium-low heat, and add to it the remaining tablespoon of 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.

SQUASH AND CARROT CASSEROLE

Steps:

• Place crackers in a greased 13x9x2-inch baking dish, set aside.
• Combine cream cheese, soup, eggs, and butter, beat well. Stir in squash, carrot and onion. Spoon into prepared baking dish, sprinkle with stuffing mix.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

SQUASH AND PORK CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the pork, 1/4 teaspoon salt and a few grinds of pepper. Cook, breaking up the pork, until slightly browned, 2 minutes. Add the garlic, mushrooms, half of the scallions and 2 tablespoons panko; cook 3 minutes. Add the tomatoes, half of the parsley and 1/3 cup water. Increase the heat to high; cook until slightly thickened, 3 minutes.
• Combine the cottage cheese, 3/4 cup Mexican cheese and the remaining parsley in a bowl. Sprinkle 3 tablespoons panko in a 9-inch-square baking dish. Top with half of the squash, overlapping slightly; season with salt. Top with two-thirds of the pork sauce and the cheese mixture. Add the remaining squash; season with salt. Add the remaining 3 tablespoons panko, pork sauce and 1/2 cup Mexican cheese.
• Cover with foil and bake until the cheese melts and the squash is tender, about 20 minutes. Uncover and turn on the broiler; broil until golden, 2 minutes. Top with the remaining scallions.

CALICO SQUASH CASSEROLE

Steps:

• In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. , Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs. , Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

ROASTED BUTTERNUT SQUASH AND CARROTS.

Steps:

• Spray baking dish with Pam.
• Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
• Transfer mixture to prepared baking dish. .
• DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
• I you can find coloured carrots or add your choice of parsnip of other winter squash.

SWEET ACORN SQUASH CASSEROLE

Steps:

• Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
• Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
• Bake in the preheated oven for 45 minutes.
• While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
• Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.

LOW-CARB SPAGHETTI SQUASH CASSEROLE

Steps:

• Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
• Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
• While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
• Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
• Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
• Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
• Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
• Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
• Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.

SUMMER SQUASH, CARROT AND BELL PEPPER CASSEROLE

Steps:

• Cook all vegetables together in boiling, salted water for 5 minutes.
• Drain.
• Combine sour cream and soup.
• Fold in vegetables.
• Combine stuffing mix and melted butter.
• Spread half of the stuffing mixture in a greased 12x7 baking dish.
• Spoon vegetable mixture on top and cover with the remaining stuffing mix.
• Bake at 350 degrees about 30 minutes.

STUFFING & SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°.
• Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
• Spread half of the prepared stuffing in 2-quart baking dish.
• In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
• Drain well.
• Stir in soup, sour cream, minced onion seasoning and pepper.
• Spoon vegetable mixture over stuffing.
• Top with remaining stuffing.
• Bake 35 to 40 minutes or until heated through.