Ham And Squash Casserole Recipes

SUMMER SQUASH MUSHROOM CASSEROLE

Steps:

• In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

POTATO AND SQUASH CASSEROLE

Steps:

• Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.

HAM AND BUTTERNUT SQUASH SPAGHETTI

Steps:

• Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.
• Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.
• Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.
• Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
• Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.

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-STUFFED ACORN SQUASH

Steps:

• Cut squash in half lengthwise; remove seeds.
• Place squash cut side down in a greased baking dish; add water until 1/2 inch deep.
• Cover dish and bake at 350° for 30 minutes.
• In a small saucepan, melt the butter.
• Add in the celery and onion; cook, stirring frequently, until tender.
• Add the ham, brown sugar, allspice, and cinnamon; stir to combine.
• Cook over medium heat until well heated.
• Place squash shells in a baking dish, cut side up.
• Spoon ham mixture into squash shells.
• Cover and bake at 350° for 15 minutes.
• Uncover and bake 15 minutes more.

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.