Nathalie Duprees Squash Casserole Recipes

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NATHALIE DUPREE'S SQUASH CASSEROLE



Nathalie Dupree's Squash Casserole image

Nathalie used to have a cooking show on our local PBS station. She was always entertaining to watch.This recipe is an old favorite;always a hit at family gatherings.

Provided by PsychRN

Categories     Vegetable

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 onions, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/4 cups butter
2 garlic cloves, chopped
2 lbs yellow squash, sliced
2 cups sharp cheddar cheese, grated
4 eggs
1 1/2 cups pecans, chopped
1 teaspoon hot sauce
1 cup fresh breadcrumb

Steps:

  • Preheat the oven to 350 degrees.
  • Saute the onions and peppers in 1/4 cup butter until soft.Add the garlic and cook briefly.Cook the squash in boiling salted water until tender 5-10 minutes.Drain off the.
  • water and mash the squash with a potato masher.Add 1/2 cup butter,1 cup cheese,the eggs,sauteed veggies,1 cup pecans and hot.
  • sauce to the squash and mix well.
  • Pour into a casserole buttered with 2 tablespoonsful of butter.Mix together the breadcrumbs and the rest of the cheese and pecans.Spread on top of the casserole,dot.
  • with remaining butter and bake 45-60 minutes.

Nutrition Facts : Calories 842.1, Fat 75, SaturatedFat 35.2, Cholesterol 282.2, Sodium 718.1, Carbohydrate 27.2, Fiber 5.8, Sugar 7.4, Protein 20.9

ZUCCHINI AND SAUSAGE CASSEROLE



Zucchini and Sausage Casserole image

Provided by Nathalie Dupree

Categories     Milk/Cream     Egg     Onion     Bake     Thanksgiving     Casserole/Gratin     Sausage     Pecan     Zucchini     Fall

Yield Makes 10 (side dish) or 6 (main dish) servings

Number Of Ingredients 18

2 pounds zucchini or yellow squash, coarsely grated
3/4 pound sage sausage
3/4 pound hot sausage
2 onions, chopped
3 garlic cloves, chopped
1 cup heavy cream
1 cup fresh bread crumbs
5 large eggs, lightly beaten
2 to 3 cups grated sharp cheddar cheese
2 cups chopped pecans
Salt
Freshly ground pepper
Hot sauce
Topping
6 tablespoons butter, melted
3/4 cup fresh bread crumbs
3/4 cup chopped pecans
1/2 cup grated cheddar cheese

Steps:

  • Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
  • Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
  • Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
  • Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.
  • For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

YELLOW SQUASH AND SHRIMP CASSEROLE



Yellow Squash and Shrimp Casserole image

Make and share this Yellow Squash and Shrimp Casserole recipe from Food.com.

Provided by Margie Brock

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

5 lbs yellow squash
1 lb shrimp
2 onions, small dice
garlic powder
1 (8 ounce) container low-fat sour cream
1 (8 ounce) can sliced water chestnuts
1 (7 1/2 ounce) package pepperidge farms breadcrumbs
1/4 cup margarine
salt and pepper
1/4 cup margarine, melted

Steps:

  • Cut up squash and cook in water until tender with salt and pepper to your taste.
  • Clean and peel shrimp.
  • Sauté in butter with garlic and onions.
  • When done add squash, sour cream and water chestnuts.
  • Prepare baking dish with 2/3 bread crumbs and melted butter (mix together well).
  • Pour squash mixture into baking dish and top with remaining bread crumbs.
  • Bake at 350°F for 45 minutes.

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