Squash Casserole Recipe From Hopkins House In Pensacola Fl

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.

UNBELIEVABLE SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
• Transfer squash mixture to the prepared baking dish; top with stuffing mix.
• Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

SQUASH CASSEROLE-RECIPE FROM HOPKINS HOUSE IN PENSACOLA, FL

Steps:

• Cook Squash Covered in a small amount of boiling water 10 to 15 minutes or until tender.
• Drain Well and Lightly Mash.
• Set Aside.
• Saute Onion in butter until tender.
• Add Onion, Eggs, Cracker Crumbs, salt and pepper to squash.
• Stir Well.
• Spoon Mixture into a lightly greased 2 quart casserole.
• Bake uncovered @ 350 for 20 minutes, or until lightly browned.

SQUASH CASSEROLE

Steps:

• For the leek crema: Using only the lower third of the leek, remove the root, cut lengthwise down, then dice. Melt the butter in a small saucepan over medium heat. Add the leeks and 2 tablespoons of water. Cover and cook, steaming the leeks until very tender, about 5 minutes.
• While the leeks are steaming, slice the squash lengthwise to ¼-inch thick slices on a mandoline or with a knife, and set aside. Finish the leek crema by adding salt, then cream, and warm through.
• For the squash casserole: Preheat the oven to 400 degrees F. Coat a 9" x 9" or 8" x 10" casserole dish with the butter by rubbing it as if you were waxing a car. Arrange the squash in a single layer in the dish. It's all right if you shingle and overlap edges minimally. This is a six-layer casserole, so allocate the ingredients accordingly. Evenly coat the first level of squash with a ladle of crema, a pinch of salt, a pinch of pepper, a bit of thyme, a sixth of the breadcrumbs, and a sixth of the Parmigiano. Repeat these steps 5 more times, then cover the casserole with a fitted lid or foil. Bake covered for 35 minutes, then uncovered for 10 more minutes or until the top becomes nice and golden brown.
• Remove casserole from the oven and allow to cool for 10 minutes before serving.