SQUASH CASSEROLE
Squash casserole is about as Southern as it gets. You can serve it piping hot or warm, the day you make it or the next. It's up to you-but I think it's best if you just grab a spoon and dig in.
Provided by Hugh Acheson
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the leek crema: Using only the lower third of the leek, remove the root, cut lengthwise down, then dice. Melt the butter in a small saucepan over medium heat. Add the leeks and 2 tablespoons of water. Cover and cook, steaming the leeks until very tender, about 5 minutes.
- While the leeks are steaming, slice the squash lengthwise to ¼-inch thick slices on a mandoline or with a knife, and set aside. Finish the leek crema by adding salt, then cream, and warm through.
- For the squash casserole: Preheat the oven to 400 degrees F. Coat a 9" x 9" or 8" x 10" casserole dish with the butter by rubbing it as if you were waxing a car. Arrange the squash in a single layer in the dish. It's all right if you shingle and overlap edges minimally. This is a six-layer casserole, so allocate the ingredients accordingly. Evenly coat the first level of squash with a ladle of crema, a pinch of salt, a pinch of pepper, a bit of thyme, a sixth of the breadcrumbs, and a sixth of the Parmigiano. Repeat these steps 5 more times, then cover the casserole with a fitted lid or foil. Bake covered for 35 minutes, then uncovered for 10 more minutes or until the top becomes nice and golden brown.
- Remove casserole from the oven and allow to cool for 10 minutes before serving.
GWEN'S ORIGINAL SQUASH CASSEROLE
This dish has been a staple on Thanksgiving for as long as I can remember. I don't remember my mom making squash any other way. I just know that when I tried it as a child for the first time I remember how delicious it was. A Thanksgiving without it is not a real Thanksgiving at my house. Other's have tried to duplicate it and failed. There is only one way to make it and this is it. Don't substitute or change anything, follow the directions to a "T". Enjoy!
Provided by chefRD
Categories Vegetable
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Place squash, carrots and onions in medium pot. Cover with water. Bring to a boil, then reduce heat and continue to cook till fork tender. Drain well in collander.
- Melt the stick of butter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of mixture to use as topping).
- Spread other half on the bottom of the casserole.
- Combine cream of chicken and sour cream with the drained squash. Add black pepper to taste.
- Add to casserole dish and then top with remaining cornbread topping.
- Bake at 350 degrees for 30 to 35 minutes until it bubbles around edges and is golden brown.
Nutrition Facts : Calories 310, Fat 18.9, SaturatedFat 10.3, Cholesterol 41.1, Sodium 818.6, Carbohydrate 30.6, Fiber 5.3, Sugar 3.8, Protein 5.7
EASY CREAMY SQUASH CASSEROLE
This cheese-enhanced squash casserole is quick and easy to prepare and will please all the members of your family. My husband considers himself a squash casserole connoisseur. He loves this one!
Provided by Sylvia Roland
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
- Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
- Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
- Bake in the preheated oven until crackers are lightly browned, about 20 minutes.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 19.4 g, Cholesterol 112.7 mg, Fat 37.4 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 20.9 g, Sodium 457.8 mg, Sugar 1.9 g
EASY SQUASH CASSEROLE
This recipe was given to me by a great friend. I make this during the holidays and everyone loves it. This is the one request that is a must at family gatherings.
Provided by SHANNON DECKER
Categories Side Dish Vegetables Squash Summer Squash
Time 45m
Yield 7
Number Of Ingredients 9
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.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 27 g, Cholesterol 105.7 mg, Fat 25.6 g, Fiber 3.9 g, Protein 9.6 g, SaturatedFat 13.4 g, Sodium 379.4 mg, Sugar 11.4 g
More about "gwens original squash casserole recipes"
SQUASH CASSEROLE RECIPES
From allrecipes.com
SQUASH CASSEROLE RECIPE - LIFE WITH JANET
From lifewithjanet.com
GWEN'S ORIGINAL SQUASH CASSEROLE RECIPE | YUMMLY
From pinterest.co.uk
GWEN'S ORIGINAL SQUASH CASSEROLE RECIPE - SOUTHERN.FOOD.COM
From pinterest.co.uk
GWEN'S ORIGINAL SQUASH CASSEROLE RECIPE
From pinterest.com.au
PAULA DEEN’S SQUASH CASSEROLE (EASY, CHEESY RECIPE)
From insanelygoodrecipes.com
BRENDA GANTT SQUASH CASSEROLE RECIPE AT HOME - RECIPES FOR KITCHEN
From recipesforkitchen.com
GWEN S ORIGINAL SQUASH CASSEROLE RECIPE - WEBETUTORIAL
From webetutorial.com
GWENS ORIGINAL SQUASH CASSEROLE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love