Squash Casserole I Food

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.

SHANNON K NADEAU

Steps:

• Preheat oven to 350 degrees. Slice squash and zucchini and arrange in a lightly sprayed 9 inch casserole dish. I lined mine up alternating 2 squash/3 zucchini. Drizzle with avocado oil and season with garlic salt and pepper.
• In a small bowl mix melted butter, fresh grated Parmesan cheese, and panko crumbs. Spread evenly over the top of seasoned vegetables and cover with foil. Place in oven for 30 minutes, then remove foil and turn oven to High broil, and broil casserole for 3-4 minutes until cheese has turned golden brown.

SQUASH CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
• Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid.
• Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

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.***.

SQUASH CASSEROLE

Steps:

• Saute squash and onion in olive oil; drain and put hot mixture in a bowl.
• Add egg, butter, mayonnaise, sugar, 1/2 cup cheese, cracker crumbs, garlic salt, salt and pepper; mix all together.
• Top with remaining 1/2 cup cheese and bake at 350 degrees for 20-30 minutes.

EASY CHEESY SQUASH CASSEROLE RECIPE

Steps:

• Preheat the oven to 350. Chop the onion, mince the garlic, grate and slice the squash, grate the cheese and crush the crackers.
• Prepare a 9x12 baking dish with non stick spray.
• On the stovetop over medium heat in a large skillet, heat the onion and cook till translucent then add the garlic and cook until fragrant - about 1 minute.
• Add the squash and salt. Stir well and Add the lid and allow the squash to steam in their own juices. Keep cooking the squash until you can tell that water has been released from the squash and the squash are soft. Remove the lid and continue cooking until the water evaporates from the pan. Then remove from the heat and let rest.
• In a large bowl, combine the soup, sour cream, cheese and eggs and stir well.
• Once the squash have cooled somel, mix them into the soup mixture and mix thoroughly.
• Spread the mixture into the baking dish.
• Bake the squash at 350 for 25 minutes
• In a medium sized bowl, mix the crushed crackers, parmesan, thyme and butter. After the squash has baked for 25 minutes, remove it from the oven and sprinkle the cracker crumb mixture on the top. Put back in the oven and bake for another 20 minutes.

SOUTHERN SQUASH CASSEROLE

Steps:

• Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
• Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
• Stir the egg mixture into the squash mixture.
• Transfer the squash mixture into the prepared baking dish.
• In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
• Bake for 30-35 minutes, or until casserole is set and topping is golden brown.

EASY SQUASH CASSEROLE

Steps:

• Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
• Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
• Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
• Bake at 350°F for 30 to 35 minutes or until set.

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°F. Lightly coat a 2- quart baking dish with nonstick spray. Set aside.
• In a large skillet over medium heat melt 2 tablespoons butter. Add the onions to the skillet and cook until they begin to soften, 3 to 4 minutes. Add the squash and cook until the squash is tender, stirring occasionally. Add in the minced garlic, 1 teaspoon salt, black pepper, cayenne, and thyme and cook for 2 more minutes. Remove from the heat and drain any liquid.
• In a large bowl whisk together the eggs, sour cream, cheddar cheese, 1/2 cup parmesan cheese until combined.
• Add the squash into the sour cream mixture and stir to combine. Mix in 1 cup of the crushed Ritz crackers.
• Pour the mixture into the prepared pan.
• Melt the remaining 2 tablespoons of butter in a large bowl. Stir the remaining Ritz crumbs and 2 tablespoons of Parmesan cheese into the melted butter to combine. Spread this on top of the squash mixture.
• Bake for 25-30 minutes until golden and bubbly. Serve warm.

VEGAN SQUASH CASSEROLE

Steps:

• For this dish, it's good to have a large nonstick spot, a strong wooden or non-metal spoon/stirring implement, and a deep large baking dish. I used a 12 x 9 deep baking dish like this one.
• When sauteing your onions and zucchini, your pot may not accommodate the sheer mass of zucchini (don't worry, it cooks down). In that case, start with the onions and half the zucchini, then do another batch with the other half of the zucchini which is what I had to do. For what it's worth, I used a 4.3qt pot and probably could have fit all 5 pounds of chopped zucchini, but it would have been difficult to stir and get it all to sweat.
• Don't skip sweating the zucchini. If you place it in the oven raw, it will not only take longer to cook, but it will release most of its water in the baking dish which will probably make your casserole very soggy.
• Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
• In a large nonstick pot, saute the onion on high heat for about 2-3 minutes until it starts to soften. You may use a bit of high heat neutral oil (soybean, grapeseed, etc.) if you like, or just splash a little water in if things start to stick, about a tablespoon or two at a time.
• If you're doing it in 2 batches, add half the zucchini now and cook on high heat for about 6-7 minutes, stirring frequently. The zucchini should shrink a bit and the water should evaporate during that process. Transfer the zucchini and onions to the bottom of a large, deep baking dish and start the next batch of zucchini, cooking again for 6-7 minutes and stirring frequently. Use your cooking implement to evenly distribute the zucchini and onion in the dish.
• While it cooks, blend the sunflower seeds, water, lemon juice, garlic powder (or peeled cloves), salt, and black pepper until smooth and creamy.
• Pour half of the sauce over the zucchini, spreading it evenly with a spatula. Sprinkle on the chopped basil and half of the nutritional yeast.
• Try to evenly distribute the rest of the zucchini, then pour on the rest of the sauce, spreading it once more with the spatula. Add the remaining nutritional yeast, and then sprinkle on the panko. If you wish, give it a little spray of oil on top (to help it brown), but not necessary at all.
• Bake uncovered for 20-24 minutes, until the top is lightly browned and the sauce is bubbling a little bit.
• Let it rest for 5-10 minutes before serving--the sauce will thicken a little bit.
• Refrigerate leftovers in an airtight container for up to 3 days.