ike peeling a potato Boil squash until tender (like making mashed
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
t the end of the recipe! I end up using only
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.
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.
nd cook another minute. Add squash and cook until tender and
In saucepan, bring water, squash, onion, and salt to boil.
Cover and simmer until squash is tender (20 min.).
Drain and mash.
Mix in pepper, 1 tbs. butter, flour, eggs and milk.
Set aside 3 tbs. cheese, and put rest in squash.
Pour into buttered dish.
Bake at 350\u00b0 for about 30 minutes.
Mix 2 tbs. butter with bread crumbs.
Sprinkle over casserole and then sprinkle rest of cheese, and bake 5-10 minutes.
Boil carrots for 5 minute Add Hubbard squash boil 3 minute.
Add zuccini and boil 2 minute Drain.
Mix in bowl:
1 can cream of mushroom soup and 1 cup sour cream.
Add squash.
Melt butter in frying pan. Add 8 oz. package of stuffing.
Stir half of dressing into squash mixture.
Put mixture in 9 x 13 casserole dish. Top with other half of stuffing.
Bake at 375 deg. for 30 minute.
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 squash and onion until tender.
Drain and mash.
Melt 1/4 stick margarine in casserole and line with bread crumbs.
Combine all ingredients using more bread crumbs.
Sprinkle a few bread crumbs on top.
Put in a hot oven for a short time.
Very flexible recipe.
You can use 2 to 4 cups squash to same quantity of other ingredients.
Freezes well.
pre heat oven to 375
lightly oil casserole dish
in a bowl toss cubed squash, chopped onions, and shredded extra sharp cheddar cheese together and put in your dish
in another bowl whip buttermilk, liquified dry mustard, salt/pepper, & 2 eggs together, and pour over squash/onion/cheese mix
toss melted butter into cheese crackers and lightly sprinkle over everything
cover with foil for the first 25 minutes
bake last 10 minutes with no cover
(total baking time 35 minutes)
Pierce the squash in several places, put on
In a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.
Cover and cook until squash is tender, about 6 minutes.
Drain well; set aside.
Combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.
Combine soup, water chestnuts, carrot, mayonnaise, sage, pepper, and remaining salt; fold into squash mixture.
Spoon over crumbs.
Sprinkle with cheese and the remaining crumb mixture.
Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.
75 degrees.
Peel the squash, cut in half lengthwise, and
o 350 degrees. Saute the squash in a little vegetable oil