Cheesy Squash Casserole Dreaming Of Calico County Recipes

CALICO SQUASH CASSEROLE

Steps:

• In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. , Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs. , Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

CHEESY SQUASH CASSEROLE (DREAMING OF CALICO COUNTY)

Steps:

• Wash squash and cut into 1" slices. In saucepan cover with water and cook until tender.
• Drain well and mash slightly.
• Add butter, egg, onion, salt, pepper, sugar and bread crumbs.
• Mix together well.
• Put in greased casserole dish.
• Sprinkle with cheese.
• Bake at 350º for 20-25 minutes.

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.

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.

CALICO SQUASH CASSEROLE

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.

CALICO SQUASH CASSEROLE

Steps:

• 1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 8 minutes or until squash is just tender. Drain and set aside.
• 2. Saute onion, green pepper and green onions in 1 tablespoon butter until tender; set aside.
• 3. Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
• 4. Combine squash mixture, onion mixture, soup and remaining ingredients; spoon mixture into a lightly greased 12\" x 8\" x 2\" baking dish.
• 5. Sprinkle with reserved stuffing mixture.
• 6. Bake at 350 for 30 minutes or until casserole is thoroughly heated.