ike peeling a potato Boil squash until tender (like making mashed
afe bowl, combine the potatoes, squash and water.
Cover and
Spread the onions in a 9 x 9-inch glass casserole.
Alternate slices of potato and squash, standing on edge, to fill the casserole.
Sprinkle with salt, pepper and flour.
Pour the broth over the entire surface, slowly, so that the flour is moistened. Bake, uncovered, in a 350\u00b0 oven until tender, about 45 to 50 minutes.
Serves 6.
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.
Preheat oven to 375\u00b0 and cut the sweet potatoes in half.
Cut the butternut squash in half vertically and scrape out the seeds.
Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
Scoop the potato and squash out of the skins, combine them, and mash until smooth.
Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
Discard cinnamon sticks and stir orange syrup into the mashed vegetables.
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
In saucepan, cook cubed squash and onion in boiling salted
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.
t the end of the recipe! I end up using only
Wash squash, cut in half lengthwise, then
Cook squash and onion together until tender. Drain. Add sour cream, margarine, salt, nutmeg, black pepper, red pepper and slightly beaten egg.
Pour half of the squash into casserole dish. Cover with half of the potato chips and cheese. Add remaining squash, potato chips and cheese.
Sprinkle lightly with paprika. Cook in medium oven for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Cover the bottom of the baking pan with a layer of potato slices; season with salt and pepper. Place squash slices on top of the potatoes; repeat seasoning. Lay tomato slices on top of the squash; repeat seasoning. Continue layering the vegetables in this pattern, seasoning each casserole layer. Scatter onion over the casserole; dot with butter.
Bake in the preheated oven until the top is golden brown and the potatoes are soft, about 1 hour.
small, square casserole dish.
Boil squash and onion in a
Cook
squash, onions and pimento together.
Drain well; then add sour cream, mushroom soup and water chestnuts.
Place in
the bottom
of
a 3-quart greased casserole dish, 1/2 the package
of stuffing mix and 1/2 stick of margarine.
Add the squash
mixture. Put
the
other half of the stuffing mix and the
almonds on top of the casserole.
Dot with remaining half stick of margarine. Bake at 350\u00b0 for 30 minutes.
Combine squash, onion and water in a 2-quart casserole.
Cover with casserole lid and microwave at High for 9 to 10 minutes or until squash is tender, stirring after 4 minutes.
Mash squash mixture with a potato masher.
Add next 5 ingredients; stir well. Cover with casserole lid and microwave at Medium-high (70% power) for 8 to 10 minutes, stirring after 4 minutes.
Let stand 5 minutes before serving.
Sprinkle with paprika.
Yield:
6 servings (about 113 calories per serving).
Boil squash until tender; drain.
Let stand for 8 minutes. Saute bell peppers and onions.
Beat eggs separately in bowl. Save enough cheese to top casserole.
Combine all ingredients with squash, mixing well.
Pour into large casserole dish or large baking pan.
Bake at 350\u00b0 until done or brown.
Heat oil in skillet.
Add squash and saute for 5 minutes or until tender.
Remove from heat and set aside.
Combine all ingredients, except potato chips and mix well.
Pour over squash. Pour mixture into greased 1 1/2-quart casserole.
Top with crushed potato chips.
Bake at 350\u00b0 for 30 minutes.
Bring water to a boil.
Add 2 tablespoons butter, onions, salt, pepper and squash.
Boil until squash is tender.
Drain squash and mash.
In a saucepan, on low, add 1/2 stick butter and brown sugar.
Crumble crackers and add to pan.
Scramble eggs and add to pan.
Mix well.
Pour into 1 1/2-quart buttered casserole dish.
Crumble potato chips on top of dish until chips cover top. Bake at 350\u00b0 for 20 to 30 minutes, until set.