How do I make Homemade Squash Caserole?

Answer 1

Preheat oven to 425.
Take 2 large yellow squash and remove bright yellow external skin (I use a potato peeler) and chop into pieces for boiling. boil in chicken bullion until very tender.
While squash is cooking take 1 package of cream cheese, 1 avocado, 1/2 medium union chopped, 1 package of shredded mild cheddar cheese (2 cups), 1 tbsp garlic seasoning, 1/2 tbsp of lawry's seasoning and 1/2 tbsp lemon juice (optional, but preferred). mix together in a bowl and place to the side.
Once fully mixed, drain broth (SAVE IT!!!) and add squash to your bowl and beat until it is a runny milkshake texture. If it is rather thick then add your broth from boiling little by little until it reaches desired texture.
Optional: Add 8 slices of cooked bacon (chopped into small pieces) and stir into your mixture. Then set aside entire mixture aside.
Use 2 cups of broth from squash and bring to a boil. Add 2 cups instant rice. Cook fully.
Mix together rice and squash mixture and bake at 425 until bubbly. can take 20-30 minutes.

Answer 2

Squash Casserole Recipe
INGREDIENTS:

* 2 pounds yellow squash, cut in 3/4-inch cubes
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon freshly ground pepper, or to taste
* water
* 4 tablespoons butter
* 1 cup saltine crackers, crumbled
* 1/2 cup milk
* 1 cup shredded Cheddar cheese
* 1/2 cup pecans, finely chopped, or buttered bread crumbs

PREPARATION:Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter.Taste and adjust seasonings, adding more salt and pepper to your taste.

Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

Answer 3

*******this one is the usual ,recipe that i try**********
Squash Casserole Recipe:
INGREDIENTS:
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
PREPARATION:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

*************this one is my personal fav n i want you to *************definitely try it.******************

Baked Squash Casserole:
INGREDIENTS:
Two cups of cooked squash pressed through a colander or otherwise mashed or processed and left to cool
2 eggs
1 tbs. butter
1/2 cup milk
pepper and salt (I like some nutmeg in any squash dish)
1/2 cup bread crumbs
PREPARATION:
Beat eggs, butter, milk and squash and add seasoning. Pour into a buttered bake dish and sprinkle with the bread crumbs. Bake covered for 1/2 hour then uncover to brown lightly. Serve in the bake dish. If there is some of the plain cooked squash left:
beat in an egg, seasoning, 1/2 cup milk and enough flour to make a soft batter. Cook in a hot frypan as you would pancakes.

Answer 4

2 pounds yellow squash, sliced
1 small onion, chopped
1 small bell pepper, chopped
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon white pepper
1 1/2 pounds cheddar cheese
1 cup Italian bread crumbs

Preheat oven to 350 degrees F.
Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.

Answer 5

RANCH HOUSE SQUASH CASSEROLE

3 cups squash cooked
1 medium onion
1 stick butter
1/2 bag stuffing mix
1 can cream of chicken soup
1 2 oz. jar pimento's
1 8 oz. container sour cream
salt and pepper to taste

Cook squash and onion together until tender. Drain. Mix them with some of the stuffing mix and then with the remaining ingredients.
Put in a casserole dish and top with remaining stuffing.

Bake at 350 for 35-40 minutes.

Answer 6

Puncture pepper-squash with paring knife a couple of places.
Cook in microwave for 1 minute each on high to soften.
Remove, hold with towel, & slice in half, scoop out seeds.
Cut into quarters, place in casserole dish, peel side down.
Stuff each piece with bread-crumbs, & parmasan cheese.
Or a tsp of butter & brown sugar, or sunflower seeds.
Alternatively, cut up a Butter-nut squash into sections.
Remove seeds, par-boil in water or chicken broth.
Finish in casserole dish in oven as above, at 400F.

Answer 7

Here's my mom's recipe for a summer squash casserole. It's my very favorite. You can use any squash you like, but yellow makes a really pretty dish. Zucchini is fine too - but light green in color of course.