baking dish.
Cook squash in preheated 375\u00b0F
Spray Pam in a 9x12 baking dish.
Fill the dish with sliced yellow squash.
Pour enough milk to cover the bottom of the dish. Sprinkle Tony Chachere's creole seasoning to cover the top. Sprinkle green onions on top.
Cover with foil and bake in 350 degree oven 1 hour, until squash is soft.
Remove and mash.
Stir in brown sugar and bread crumbs.
Sprinkle cheese over the top and bake about 15 minutes or so.
Serves lots!
Drain squash into a large glass casserole dish.
Slice large pieces with a knife.
Add soup, onion, drained mushroom pieces, grated cheese, salt and pepper and most of the stuffing mix to the squash.
Stir and mix well.
Sprinkle the top of the casserole with a layer of stuffing mix.
Put 4 to 5 dabs of butter on top for extra flavor.
Microwave on High 9 minutes.
Turn the dish a quarter turn.
Microwave 9 additional minutes.
Boil sliced squash until tender.
Drain.
Place in baking dish.
Combine other ingredients except cracker crumbs and pour over squash, then put cracker crumbs on top.
Bake at 350\u00b0 for 20 to 25 minutes.
Cut and boil squash.
Cut up onion and fry.
Drain squash. Mix all ingredients.
Sprinkle cheese.
Bake at 350\u00b0 for 30 minutes.
Brown ground sausage.
Slice and boil the squash and onion. Combine with 1/2 cup milk into a casserole dish.
Top with grated cheese.
Bake in a 350\u00b0 oven until cheese is melted.
Mix mashed squash, pineapple and brown sugar.
Place in casserole.
Dot with butter.
Bake at 375\u00b0 for 25 minutes.
Heat. Drop squash into hot solution. Let come to boil. Pack and seal.
Combine squash, parsley flakes, bread crumbs, Cheddar cheese, egg, salt and pepper in bowl; mix well.
Spoon into casserole. Sprinkle with Parmesan cheese.
Bake at 375\u00b0 until light brown. Yield: 6 servings.
Preheat oven to 375\u00b0.
Boil squash and onion until tender. Drain well.
Mix with cheese and chilies.
Pour into buttered baking dish.
Bake for 15 minutes at 375\u00b0.
Cook squash until tender.
Drain and mash.
Add remaining ingredients, except for margarine and stuffing. Mix stuffing with melted butter.
Add 1/2 of mixture to rest of ingredients.
Pour into medium casserole dish.
Put rest of stuffing on top.
Bake at 350\u00b0 for 30 minutes.
Serves 8 to 10.
Melt butter in a large skillet over medium heat. Add squash, basil, oregano, thyme, and garlic; cook and stir until fragrant, about 1 minute. Pour in wine; cook for 1 minute more.
Remove skillet from heat and stir in green chile sauce. Let stand, covered, until flavors combine, about 5 minutes.
Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.
Beat eggs. Add oil, onion, squash and cheese; mix well.
Add biscuit mix and blend well.
Pour into buttered 9-inch pie pan. Bake at 350\u00b0 for 45 to 55 minutes.
Amounts of squash, etc. according to size casserole needed. If crackers are salty, salt not usually needed.
Peel the squash and cut into large chunks.<
THE EASY WAY: Wash outside of fruit,
00 degrees Fahrenheit.
Cut squash in half and remove all
lid down).
Wash the squash, pat down dry. Trim the
rom burning.
While the squash is roasting, cook the onions