br>Place zucchini and yellow squash in a large sauce pan
BEST PANCAKE MIX: In large bowl,
ike peeling a potato Boil squash until tender (like making mashed
50\u00b0. Spray a medium casserole dish with vegetable cooking spray
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.
Thinly slice squash into casserole dish.
Dice onion over squash.
Salt and pepper to taste.
Add margarine over top of squash and onion.
Beat egg into soup.
Spread soup and egg over squash casserole.
Crumble crackers over top of soup.
Grate cheese over top of crackers.
Bake 45 minutes at 350\u00b0.
Cook sliced squash in boiling water for 5 minutes.
Drain and place by layers in baking dish the following: squash, chopped tomatoes, chopped onions and green pepper (if you like).
Add grated cheeses.
Mix together the egg, melted butter and a few drops of Worcestershire sauce.
Pour over Squash Casserole and bake 20 minutes.
ver and add the garlic, squash and zucchini slices, bay leaf
Cook squash, potatoes, onion and margarine in thick skillet until done.
Cook slowly until done.
Butter baking dish. Sprinkle lightly with Ritz cracker crumbs in bottom of dish, another layer of Ritz cracker crumbs, then layer of cheese slices on top.
Put squash casserole into oven to melt cheese.
In saucepan, cook cubed squash and onion in boiling salted
reased 1 1/2 quart casserole.
Sprinkle with raisins if
Cook sliced squash and onion (celery if
used). Drain. Combine with pimientos and water chestnuts. Put on bottom layer of casserole. Combine soup, sour cream and some of the water from the squash and onion. Spread over squash layer. Spread Cheddar cheese over soup layer. Melt margarine and combine with dressing mix. Spread over top. Bake at 325\u00b0 until heated through, about 30 minutes. This recipe reheats great.
Boil the squash in a pot. You can
Mix first four ingredients together.
Melt 1/2 stick of margarine in bottom of 9 x 13-inch casserole dish and start layering the ingredients, beginning with a layer of crumbs and alternate with squash mixture.
End with crumbs and dot with margarine.
Bake 20 minutes at 350\u00b0 or 35 minutes if prepared ahead and refrigerated. This recipe is best if you use fresh yellow squash from your garden!
In Arizona - Ha!
t the end of the recipe! I end up using only
Beat eggs, thawed broccoli, flour, cottage cheese, margarine and American cheese.
Pour into buttered 1 1/2-quart casserole. Sprinkle top with Parmesan cheese.
Bake at 350\u00b0 for one hour or until golden brown.
Recipe may be doubled and baked in a 9 x 13-inch pan.
May be mixed ahead of time and refrigerated until ready to bake.
Remove 2 patties from each box (4 total) and discard or save for another use.
Completely thaw hash browns.
Preheat oven to 375\u00b0F.
Crumble patties and set aside.
In a medium bowl combine soup, sour cream and cheese.
Add crumbled hash browns to mixture.
Pour mixture into a deep casserole dish.
Add melted butter to crushed crackers tossing to coat making sure they are only slightly coated, not soggy.
Sprinkle crushed crackers over casserole.
Cover and bake 45-55 minutes until bubbly and top is starting to brown.
r coat a 2-quart casserole dish with cooking spray.
small, square casserole dish.
Boil squash and onion in a
about 5 minutes. Add the squash and chicken stock; bring to