Cheese And Ham Squash Casserole Recipes

CHEESE AND HAM SQUASH CASSEROLE

Steps:

• Melt the butter in a large saucepan. Saute onion until soft.
• Add shredded squash. Saute until tender (approx 5 minutes).
• Pour into a strainer over the sink and press to drain. Allow to continue draining.
• In a large bowl whisk together the eggs, milk, yogurt, salt, garlic powder, ham, and 2 c cheese.
• Add the squash and mix.
• Pour into a greased 9x13 baking dish. Sprinkle the remaining 2 c shredded cheese on top.
• Bake at 350f for 35 minutes or until the cheese is brown and bubbling.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

HAM AND SQUASH CASSEROLE

Steps:

• In a skillet heat oil.
• saute apples and onion til soft.
• add cinnamon and sage.
• Mix everything together but crackers in a buttered casserole.
• top with crushed crackers.
• bake at 400 for 1 hour.

HAM & SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees. Place squash & onions in large pot with small amount of water over medium heat. Bring to simmer and cook until tender, about 8 - 10 minutes, then drain into colander. Place in large bowl and mash with potato masher. Add butter and stir til melted. In separate bowl, combine eggs, parsley, cheese, salt and pepper and add to vegetable mixture. Pour into greased baking dish (I use spray) and bake for 20 minutes. Top with crushed chips and bake an additional 10 minutes or until potato chips are browned. Remove ham for vegetarian dish.

SQUASH, EGG, AND CHEESE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.
• While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.
• Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.

EASY CREAMY SQUASH CASSEROLE

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.