Squash Veggie Casserole Food

SQUASH & VEGGIE CASSEROLE

Steps:

• Put butter in 2 quart casserole.
• Layer half of the vegetables in casserole.
• Top with 1/2 cheese and breadcrumbs. Repeat layers.
• Bake covered(if using foil, spray foil with Pam) at 350 degrees for 1 hour.
• Uncover and bake 30 minutes more.

SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.

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.

VEGETARIAN SPAGHETTI SQUASH CASSEROLE

Steps:

• Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in a cake pan or casserole dish. Add about half an inch of water and cover with tinfoil. Roast it in a 375 degree oven for approximately 30 minutes or until tender.
• Chop up the vegetables and place them in a separate casserole dish. Sprinkle the olive oil, oregano, and salt and pepper over them, and roast them at the same time as the squash.
• In the meantime, beat the eggs and add the cream and shredded cheese.
• Once the squash is tender, scoop it out of the peel and add it to the roasted vegetables in the casserole dish. Add the egg and cheese mixture and stir it inches.
• Return it to the oven and bake uncovered for approximately 25 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!