SQUASH CASSEROLE WITH PIMENTO
A delicious side dish with the turkey at Thanksgiving. Very light and spicy. We use Hubbard Squash but any winter squash would work. Easily prepared in advance and baked later. Time does not include cooking and mashing squash.
Provided by TXOLDHAM
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Melt butter in hot milk and pour over the bread crumbs. Mix well and add squash, onion, pimento and seasonings.
- Beat eggs and add to squash mixture.
- Pour into a greased 2-quart casserole and cover with buttered bread crumbs.
- Bake 20 to 30 minutes.
Nutrition Facts : Calories 215.3, Fat 10.4, SaturatedFat 5.4, Cholesterol 91.5, Sodium 670.5, Carbohydrate 23, Fiber 1.7, Sugar 2.8, Protein 7.6
SQUASH CASSEROLE
Provided by Claire Robinson
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
CALICO SQUASH CASSEROLE
My great-aunt made this for a family gathering and it's been a hit ever since, even with the kids! The water chestnuts add a different texture and my husband has even used whole baby carrots instead of shredded carrot. Easy and fast to make and a good way to use up all that squash from the garden!
Provided by DIXYDAHL1N
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
- In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
- In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
- Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 20 g, Cholesterol 50.6 mg, Fat 33.7 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 13.3 g, Sodium 1084.7 mg, Sugar 4.6 g
SQUASH CASSEROLE WITH PIMENTO CHEESE
This was my mothers recipe
Provided by wanda sluss @wandasluss
Categories Side Casseroles
Number Of Ingredients 9
Steps:
- 1. Cook squash with onion 2. Add butter 3. Drain 4. Mix sugar, egg, mayo, salt, and pimento cheese together 5. Add to squash 6. Pour into casserole dish 7. Top with stuffing mix 8. Bake 350 for 40 min.
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PIMENTO CHEESE SQUASH CASSEROLE - MY THERAPIST COOKS
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- If serving immediately, preheat the oven to 450F and a medium ovenproof skillet to medium heat with a drizzle of olive oil. Add the squash, onion, and dry spices to the skillet. Stir every few minutes, cooking the squash and onion together for 30-40 minutes total until wilted and most of the water has evaporated.
- Turn the heat off the skillet and add the roasted red pepper, Worcestershire sauce, hot sauce, cheese, mayo, and sour cream. Stir to combine and taste; add more salt, pepper, and hot sauce to your preference. Sprinkle the crushed crackers all over the casserole.
- Transfer the skillet to the oven and bake for 15 minutes or until the casserole is golden brown and bubbly throughout. Let cool slightly before serving. Enjoy!
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- Place squash and onion in a large pot. Add water just to cover. Add 1 teaspoon of salt. Bring to a boil. Reduce heat to medium-low and simmer until squash is soft, about 7 minutes. Drain well.
- In a large bowl, mix together mayonnaise, sour cream, egg, black pepper, and remaining 3/4 teaspoon salt.
- Stir pimentos, squash and onion, and 1/2 the cheddar cheese into mayonnaise mixture and transfer to prepared casserole dish.
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