Delta Cafe Squash Casserole Recipes

SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
• Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
• Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

DIXIE CAFE BAKED SQUASH

Steps:

• Trim squash, cut into large chunks & boil to tender.
• Drain & mash.
• Mix all ingredients, saving half of the crumbs and put into sprayed 8x8 baking dish.
• Cover with remaining bread crumbs.
• Bake at 350 until lightly browned.

DELTA CAFE COPYCAT SQUASH CASSEROLE

Steps:

• Cut off tips of squash. Slice the squash into thin rounds, to cook quicker. Cook in boiling water, about 10 minutes. Drain in colander. Split the squash, using one half for the mixure and the other half for mashing. Mash the second half with hand masher, leaving small chunks visible.
• Take first half, mash with mixer until small. Mix with bread crumbs, one stick butter, sugar, salt, pepper and beat until thoroughly mixed. (Will be fairly smooth). Then mix in onions with mixer.
• Mix by hand the second half of mashed squash with the mixed half. Pour into 9 x 13 pan. Smooth and cover with a light layer of bread crumbs.
• Can melt the last half stick of butter and mix with crumbs if desired because the crumbs don't brown nicely. (I also have "broiled" the top brown at the end of cooking and poured the butter over it to help.).
• Bake at 350 degrees until browned, usually about an hour.

DIXIE HOUSE BAKED SQUASH CASSEROLE

Steps:

• Preheat oven to 350 F. Rinse and trim ends of squash. Cut squash into 2-inch pieces. Place in boiling, salted water until just tender, about 10 minutes. Drain in colander; mash to remove remaining liquid. Drain for 10 minutes. Saute fresh onions until soft, about 5 minutes. Combine drained, mashed squash, onions, melted butter, 1/2 of the bread crumbs, sugar, salt, beaten eggs and pepper. Pour into lightly greased 1 1/2 quart casserole dish. Top with remaining 1/2 cup bread crumbs. Bake, covered with foil, 20-30 minutes until set, then remove cover and bake until crumbs are golden about 10 minutes more.