Squash Swiss Cheese Casserole Food

CHEESY ZUCCHINI CASSEROLE (ZUCCHINI GRATIN)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).

EASY SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
• To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
• Bake in preheated oven for 30 minutes.

BROCCOLI SQUASH BAKE

Steps:

• In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set.

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

SQUASH-SWISS CHEESE CASSEROLE

Steps:

• Cut squash into 1/3" slices.
• Place in large saucepan with onion, bay leaves, parsley and thyme.
• Cover with boiling, salted water and cook until squash is barely tender.
• Drain, remove parsley and baly leaves and set squash aside.
• While the squash is cooking, make cream sauce.
• In sauce pan, heat 6 T butter; blend in 6 T flour and then grdually add 3 C milk and dash of salt.
• Cook, stirring constantly, until thickened.
• To the sauce, add seasoned salt, nutmeg and Worcestershire sauce.
• Remove from heat; gradually add in egg yolks (by adding small amount of sauce to yolks in a small bowl, then adding a little more, etc. then returning all back to the saucepan).
• Srit in 1 C of cheese and add cayenne pepper to taste.
• Combine squash with sauce, stirring gently; turn into large buttered baking dish that is about 2 inches deep.
• Mix remaining cheese with equal amount (or more if needed) buttered bread crumbs.
• Sprinkle over squash and bake at 350° for about 35 minutes, or until top is bubbly and brown.
• Leftovers freeze well.

CHEESY SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2-quart casserole dish.
• Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
• Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
• Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
• Bake for 20 minutes or until the top is golden and bubbly.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.