Cheesy Squash Casserole |
Dilly Squash |
Pasta w/Roasted Garden Vegetables |
Shredded Yellow Squash |
Squash and Cheese Casserole with Chiles |
Squash Casserole |
This document last modified August 17, 1997 .
Cheesy Squash Casserole
6 Yellow squash
1 Onion, chopped
3 tb Parsley flakes
Salt and pepper, to taste
1 c Butter cracker crumbs
1 c Cheese
1/4 c Milk or cream
1 cup Parmesan cheese -- Freshly grated
Instructions:
- Cut up squash and onions. Cook in small amount of water until done; drain and mash.
- Add remaining ingredients, saving some of the cheese for top.
- Bake in greased dish at 350 degrees for 25 minutes.
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Dilly Squash
3 c Sliced yellow squash
1 t Minced onion
1 tb Chopped fresh parsley
1/2 ts Salt
1/4 ts Dried dillweed
1 tb butter
Instructions:
- Arrange squash and onion in a vegetable steamer over boiling water. Cover and steam 5 minutes or until tender.
- Remove from heat, and mash squash mixture.
- Add parsley, salt and dillweed; toss lightly.
- Add butter, stir and serve.
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Pasta with Roasted Garden Vegetables
1 red, green and yellow peppers -- 1/2" strips
2 red onions -- sliced 1/2" thicke
2 yellow squash -- sliced 1/2" thick
1 small eggplant -- chunked 1"
6 large garlic cloves -- halved
3 tablespoons extra virgin olive oil
1/4 cup Italian parsley -- finely chopped
1 teaspoon dried thyme
or 2 teas. fresh thyme finely mined
salt and pepper
1 pound pasta (penne, radiatore or other)
1/3 cup Parmesan cheese -- grated
Instructions:
- Preheat oven to 400F.
- Divide vegetables and garlic between 2 large, flat roasting pans or cookie sheets, spreading evenly.
- Add olive oil (1.5 tablespoons per pan) and toss veggies to coat evenly.
- Sprinkle with parsley and thyme. Bake, stirring frequently, until browned and tender, about 40 minutes.
- Season with salt and pepper.
- Meanwhile, cook pasta. Ladle out 1/2 cup of pasta liquid and reserve.
- Drain pasta. Toss with the vegetable, reserved cooking liquid and Parmesan cheese.
- Sprinkle with additional Parmesan, if desired.
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Shredded Yellow Squash
1 lb Yellow Squash, Coarsely
Shredded
1 t Margarine
1/4 ts Dried Oregano
1/8 ts Garlic Powder
1/8 ts Chicken Bouillon Granules
Instructions:
- Combine all ingredients in a 1 1/2 quart casserole dish.
- Cover and microwave on high for 2-3 minutes or until tender crisp.
- Stir about half way through cooking time.
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Squash and Cheese Casserole with Chiles
4 pounds yellow squash
2 pounds zucchini
1 large onion -- chopped
2 tablespoons sugar
1 teaspoon salt
2 cups water
1 cup grated cheddar cheese -- sharp
1 cup Velveeta cheese -- shredded
4 tablespoons green chiles -- chopped
1 cup light cream
butt
Instructions:
- Slice yellow squash and zucchini and combine with onion in saucepan; add sugar, salt and water.
- Cover and cook over moderate heat until tender, 15 to 20 minutes; drain. Mash but do not puree.
- Combine the two cheeses. Arrange alternate layers of squash and cheese in greased casserole.
- Sprinkle layers as you go with green chiles. Pour cream over all. Dot with butter and bake at 325 degrees F. until bubbly.
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Squash Casserole
3 c carrots -- shredded
1 c onion -- chopped
6 tb butter
21 c herb stuffing
1 cn cream of celery soup
1 c sour cream
4 md yellow squash
Instructions:
- Cook squash until tender and set aside. Cook carrots and onion in 4 Tbsp. butter till tender.
- Stir in 1 1/2 cup stuffing, soup, and sour cream.
- Stir in squash. Pour into lightly oiled 1 1/2 qt. casserole.
- Melt remaining butter, add rest of stuffing. Put on top of casserole.
- Cook at 350 degrees for 35 minutes.
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