Summer Squash Carrot And Bell Pepper Casserole Food

SHEET-PAN ROASTED SUMMER VEGETABLES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
• Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
• Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

SQUASH & CARROT SAUTE

Steps:

• In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

SUMMER SQUASH CASSEROLE

Steps:

• Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
• Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
• Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 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!

SUMMER SQUASH, CARROT AND BELL PEPPER CASSEROLE

Steps:

• Cook all vegetables together in boiling, salted water for 5 minutes.
• Drain.
• Combine sour cream and soup.
• Fold in vegetables.
• Combine stuffing mix and melted butter.
• Spread half of the stuffing mixture in a greased 12x7 baking dish.
• Spoon vegetable mixture on top and cover with the remaining stuffing mix.
• Bake at 350 degrees about 30 minutes.

BELL PEPPER-AND SQUASH CASSEROLE

Steps:

• 1. Preheatoven to 350. Lightly grease a 13x9 inch baking dish.
• 2. In a large stockpot, combine squash, bell peppers, onion, garlic, and 1 tablespoon salt; add water to cover. Bringto a boil over medium-high heat; reduce heat, and simmer for 6 minutes oruntil tender. Drain well.
• 3. In a large bowl, combine squash mixture, 3 cups cheese,2cups crushed crackers, sour cream, egg, thyme, pepper, and remaining 1 teaspoon salt. Spoon into prepared baking dish; sprinkle with remaining 1 cup cheese.
• 4. In a small bowl, stir togther melted butter and remaing 1 cup crushed crackers;sprinkle over caserole. Bake for 30 minutes or until hot and bubbly. Serve immediately

AUTUMN SQUASH & PEPPER CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cut squash into 1-inch cubes if too large.
• In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
• Bake squash approximately 50 minutes until tender.
• *Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.