Mixed Squash Casserole Recipes

MIXED SQUASH CASSEROLE

Steps:

• Boil squash and zucchini in small amount of water, until tender.
• Drain.
• Place a layer of vegetables in buttered baking dish; sprinkle with crackers crumbs and cheese.
• Add a layer of celery soup.
• Repeat until all ingredients are used.
• Sprinkle with salt and pepper.
• Dot with margarine.
• Bake at 350 degrees for 35 minutes.

LOW CARB YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
• Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
• Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

LUBY'S CAFETERIA MIXED SQUASH CASSEROLE

Steps:

• Preheat oven to 350°F and spray a 2 quart baking dish with cooking spray.
• In medium saucepan, bring about 4 cups water to a boil.
• Add carrots.
• Reduce heat, cover and simmer 6 minutes.
• Add squash, zucchini and onion.
• Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.
• Drain and transfer to a large bowl.
• In a small bowl stir together next four ingredients until well blended.
• Pour over vegetables and mix well.
• Transfer to a 2–quart baking dish.
• Cover with foil.
• Bake 30 minutes.
• In medium bowl combine breads, add melted butter and toss together lightly to coat evenly.
• Remove foil from the casserole dish.
• Top vegetable mixture with bread/corn bread mixture and continue baking an additional five minutes.
• Serve hot.

SQUASH CASSEROLE

Steps:

• Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
• Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
• Bake at 350 degrees F for 40 minutes or until hot.