I am in search of a really good Squash Casserole Recipe, or any recipe for squash!?

I think Boston Market has the best tasting squash casserole. Here is a recipe I have made that tastes similar to theirs:





4 1/2 cups zucchini,diced


4 1/2 cups yellow squash, diced


1 1/2 cups yellow onion (chopped)


1 box Jiffy Corn Muffin Mix, prepared + muffins cooled/crumbled


1 1/2 sticks butter


8 oz cheddar cheese, shredded


3 chicken bouillon cubes


1/2 tsp garlic powder


1 teaspoon salt


1/2 teaspoon pepper


1/2 teaspoon thyme


1 tablespoon parsley (chopped





Place zucchini and yellow squash in a large saucepan and add water to cover. Cook on med low heat just til tender, remove from heat. Drain squash, reserve one cup water for casserole. On med low temp place all the butter in large saucepan and saut茅 the onions until very soft, add salt, pepper, thyme, parsley, bouillon cubes and garlic to onions, stir. Add drained squash and 2/3 of the cheese, stir. Add crumbled cornbread and reserved cup of water; mix well. Place mixture in 13';x11'; baking pan that has been sprayed with cooking spray, sprinkle on the rest of the cheese. Cover and bake at 350 degrees for 50 - 60 minutes, uncovering for last 20 min.





Delicious!











I am in search of a really good Squash Casserole Recipe, or any recipe for squash!?
Squash and 2 Cheese Casserole








4 pounds yellow squash, sliced


4 tablespoons butter or margarine, divided


1 large sweet onion, finely chopped


2 garlic cloves, minced


2 1/2 cups soft breadcrumbs, divided


1 1/4 cups shredded Parmesan cheese, divided


1 cup (4 ounces) shredded Cheddar cheese


1/2 cup chopped fresh chives


1/2 cup minced fresh parsley


1 (8-ounce) container sour cream


1 teaspoon salt


1 teaspoon freshly ground pepper


2 large eggs, lightly beaten


1/4 teaspoon garlic salt





Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.


Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and saut茅 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.


Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.


Bake at 350掳 for 35 to 40 minutes or until set.





Yield: Makes 8 to 10 servings


I am in search of a really good Squash Casserole Recipe, or any recipe for squash!?
Number one what type of squash for are you going to use? I like taking Italian zucchini large and to the 1 1/2 to 2 inches across seven to 8 inches long splitting them lengthwise then cutting them and to 4 inch long pieces placing them into the hot salty boiling water and par-cooking them. Flash cooling them and icewater. Scooping the center out placing that it will bowl with diced onions chopped parsley chopped garlic grated cheese and breadcrumbs and vote Italian seasoning salt and pepper re stuff zucchini boats with mixture top with cheese place on sheet pan and bake 20 minutes at 300掳 bonne appetite
Yellow Squash Casserole


Ingredients:


2 cups cooked, drained, and mashed yellow summer squash


1/2 cup mayonnaise


1/2 cup chopped onion


1 large egg, beaten


1 teaspoon sugar


1/2 teaspoon salt


1/8 teaspoon pepper


1/4 cup melted butter, divided


3/4 cup shredded Cheddar cheese, divided


2 tablespoons butter, cut into small pieces


2 tablespoons melted butter


1/2 cup soft bread crumbs


salt and pepper


Preparation:


Butter a 1 to 1 1/2-quart casserole. Heat oven to 350掳. In a bowl, blend mashed squash with mayonnaise, chopped onion, beaten egg, salt, pepper, 2 tablespoons of melted butter, and the 1/2 cup of the Cheddar cheese. Spoon the mixture into prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the bread crumbs with the remaining 2 tablespoons of melted butter; spread over the casserole. Bake for 30 minutes, or until bubbly and lightly browned.


Serves 4.


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Squash Casserole


Ingredients:


2 pounds yellow summer squash, sliced


1/4 cup butter


6 green onions, with green, chopped, reserve half of the green part


1/2 cup chopped celery


2 thick slices French bread, torn in small pieces


1/2 cup milk


1 to 2 teaspoons sugar


2 tablespoons butter, cut in small pieces


bread crumbs


Preparation:


Boil squash in lightly salted water until tender. Drain. Melt butter in large saucepan; add all but half of the chopped green onion tops and the chopped celery. Saut茅 until tender. Soak bread in milk, gently squeeze out excess milk. Add bread, squash, sugar, and remaining onion tops. Blend well.


Pour into a 7 x 11-inch baking dish. Dot top with butter. Sprinkle with bread crumbs. Bake in preheated 350掳 oven for 20 to 25 minutes, or until crumbs are brown.


Serves 6.


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Cream of Squash Soup


:


1 1/2 pounds yellow summer squash


2 tablespoons butter


1 medium onion, sliced


1/4 lemon, sliced, seeds removed


1/4 cup flour


6 cups chicken broth


1 teaspoon salt


1/4 teaspoon white pepper


3 to 4 grinds of fresh nutmeg or dash of ground nutmeg


1 cup heavy cream


Preparation:


Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.


Squash soup serves 8.



I always take squash and zucchini and cut them into round slices and saute them in garlic and butter.