Worlds Best Squash Casserole Food

BEST EVER SQUASH CASSEROLE

Steps:

• Prepare Jiffy Mix as directed, set aside to cool.
• Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
• Cook on medium low heat just until tender, remove from heat.
• Drain squash, reserve one cup of water for casserole.
• On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
• Add chicken bouillon cubes and garlic to onions, stir.
• Add drained squash and diced cheese, stir.
• Crumble corn bread in squash and pour the reserved cup of water and mix well.
• Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
• Cover casserole and place in a preheated oven at 350 degrees.
• Bake for 50- 60 minutes.
• Remove cover the last 20 minutes of baking time.

WORLD'S BEST SQUASH CASSEROLE

Steps:

• Boil squash in enough water to cover until tender. Add 2 1/4 cups water and 1 cup rice to a different pot and bring to a boil, cover and simmer for 20 minutes.
• Drain squash and mash; add remaining ingredients; pour into large buttered casserole dish.
• Bake in 350 degrees F oven for 1 1/2 hours or until done. Check for doneness by inserting a butter knife into the center of the casserole, if it comes out clean, it is done.

THE BEST YELLOW SQUASH CASSEROLE

Steps:

• Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
• Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
• Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
• Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown. Put them on a small plate lined with paper towels to drain.
• Now drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
• Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.