Squash Casserole Charlottes Barclay Cafeteria Food

SQUASH CASSEROLE (CHARLOTTE'S BARCLAY CAFETERIA)

Steps:

• Cook squash and onion, salted, in enough water to cover in saucepan until tender.
• Drain well and mash.
• Add cheese while still hot and stir until cheese melts.
• Add butter.
• Mix in flour, sugar and pepper.
• Add eggs.
• Stir in milk.
• Pour into greased 9"x13" casserole.
• Bake at 400 degrees for 45 minutes until center sets like egg custard.

SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.

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.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350*F
• In a deep 12 inch skillet, add squash, onion & water.
• Cook over medium heat just until pan is hot.
• Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
• Add half the crushed cracker rounds and half the cheese to squash and mix well.
• Add eggs, milk, butter, salt & pepper and mix well.
• Top mixture with remaining cracker crumbs and cheese.
• Dot top of casserole with butter.
• Bake for 25 minutes then devour!

SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place squash & onion in a large pot. Add 1/4 cup water. Cover & cook over medium heat, stirring often. Cook until squash is no longer white and hard in the center of the slices - about 5 to 10 minutes. Drain the squash well.
• When squash is tender, turn into mixing bowl. Mix with butter or olive oil and add salt and pepper.
• Mix in the milk, cheese and the saltines. Add garlic powder and tabasco. Mix well.
• Turn into baking dish greased w/ Pam. Top with bread crumbs.
• Bake @ 350 for 40 minutes.
• Let stand for 5 minutes before serving.
• ***This can also be cooked in the microwave. Place the mixture in a microwave-safe dish with a cover. Cover and bake on high for 10 minutes. Let sit for 5 minutes before serving.***.

YELLOW SQUASH CASSEROLE

Steps:

• In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.