Squash Casserole

I've posted some summer squash recipes before.  They are good.  There is a little something different about each one.  I tried out this one recently via plainchicken and I loved the seasoning in this get up!  It's a keeper for sure.  If you too collect squash recipes....or just like squash and need a new one, might I recommend:

Squash Casserole

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Ingredients:  2 lb yellow squash  (sliced to about 1/4 inch pieces), 4 T butter, 1 small onion (chopped), 1 small green pepper (chopped), 1/2 c mayo, 1 egg, 4 t salt, 1/2 t pepper, 1/2 c cheddar cheese (shredded), 1/2 c bread crumbs
Instructions:  In a skillet cook the squash, onion, and green pepper in butter (until soft).  Pour into a bowl and let it cool for ten minutes.  Add the mayo, eggs, sugar, salt, pepper,  half the cheese, and half the bread crumbs.  Stir to mix.  Pour into a greased 9x9 pan.  Top with the rest of the cheese and bread crumbs.  Bake for 40 minutes.
*You can also refrigerate your casserole just before baking (overnight) and pull it out to bake next day.

Yellow Squash Casserole

I wish I loved vegetables.  I don't.  I do, however, find I really like squash when done right.  Here's a way to do yellow squash right...and I should know b/c....most of my life is about eating vegetables done wrong...or rather, trying to.  

Yellow Squash Casserole

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Ingredients:  4 c. yellow squash (sliced), 1/2 c onion (chopped), 1 roll of ritz crackers (about 30) (crushed roughly), 1 c. cheddar cheese, 2 eggs, 3/4 c milk, 1/4 c. butter (melted), 1 t. salt, 2 T butter (not melted/cubed)

Instructions:  

1.  Place squash and onion in a skillet over medium heat.  Add a small amount of water.  Cover and cook for about 5 minutes (until the squash is tender).  Drain and then add to a bowl.  

2.  In a second bowl mix the cracker crumbs and cheese.  Stir half of the cracker mix into your bowl of squash and onion.  

3.  Into squash and cracker mix, add the butter, and salt.  Spread in a 9x13 inch baking dish. Sprinkle with remaining cracker mix.  Dot with 2 T of butter.

4.  Bake at 400 for 25 minutes until lightly brown.  

Crockpot Squash Casserole

There are a few things (probably more if I thought about it) I pursue with a passion, regardless of previous successes....pimento cheese, macaroni and cheese, carrot cake, and squash casseroles.  I have another recipe I love for different reasons, but like any mother-I love this one as much...if not more....especially because it can be cooked in a crockpot!  I put this together recently for a birthday party, it was one less recipe to put together right before the party, and man was it delicious!!  Who doesn't love a tasty crockpot meal?

Crockpot Squash Casserole

Source:  Crockin' Girls

Ingredients:  3 c. cornbread (prepare and crumble beforehand), 2 c. yellow squash (sliced, and I quartered b/c I like it soft), 1 small onion (diced), 1/3 stick of margarine (melted), 1/4 t pepper, 1 can cream of chicken soup.
Instructions:  Mix the baked bread, squash, onion, margarine, pepper, and soup.  Mix well.
Spray a crockpot with cooking spray and pour mix inside.  Cook on high for 3 hours.

Butternut Squash "Fries"

   

  In the world of vegetables, I'm a baby.  As in, I'm new to them, not-I get teary eyed or whiney....well, not too whiney.
     I've been eating the same vegetables all my life, but at the age of 29...I discovered I do actually like (fresh) greenbeans.  Who knew?  So, I began a hunt through the vegetable aisles at the store to see what other territory I've left unexplored. 
     Sure, I like lettuce, and all those 'salad-ie' things.  I also like all the 'bad for you' vegetables like potatoes (fried) and corn.
      I've gone through quite a few trials over the last three years hunting down vegetables I might could be friends with.  I've gone on a lot of bad dates.  Maybe it's me, but....still....
     This is as close as I've come to liking a vegetables.  I do like these 'fries.'  They are on the sweet side, but hey, salty and sweet...never a bad thing.  This was a recipe I received in a weekly healthy eating pamplete.  I usually use these sort of things to cover surfaces from getting glue-ee while I craft, who knew they had another purpose?   It doesn't hurt that these are easy. 
Ingredients/Instructions for Butternut Squash Fries
1 lb butternut squash, peeled, seeded, and sliced into 3/4 inch thick sticks (the smaller you cut them, the crispier these get....I like them crispy). 

1 t. salt (or to taste), 1/2 t. chili powder (optional), cooking spray. 
Spray pan with cooking spray. 
Lay squash down (without touching each other). 

Spray another healthy layer over squash strips, season, and bake at 450.  18 total minutes, but pull tray out and flip 'fries' after 9 minutes.