Squeal for Summer Squash


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

Ingredients:

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:

  1. Cut up squash and onions. Cook in small amount of water until done; drain and mash.
  2. Add remaining ingredients, saving some of the cheese for top.
  3. Bake in greased dish at 350 degrees for 25 minutes.
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Dilly Squash

Ingredients:

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:

  1. Arrange squash and onion in a vegetable steamer over boiling water. Cover and steam 5 minutes or until tender.
  2. Remove from heat, and mash squash mixture.
  3. Add parsley, salt and dillweed; toss lightly.
  4. Add butter, stir and serve.
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Pasta with Roasted Garden Vegetables

Ingredients:

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:

  1. Preheat oven to 400F.
  2. Divide vegetables and garlic between 2 large, flat roasting pans or cookie sheets, spreading evenly.
  3. Add olive oil (1.5 tablespoons per pan) and toss veggies to coat evenly.
  4. Sprinkle with parsley and thyme. Bake, stirring frequently, until browned and tender, about 40 minutes.
  5. Season with salt and pepper.
  6. Meanwhile, cook pasta. Ladle out 1/2 cup of pasta liquid and reserve.
  7. Drain pasta. Toss with the vegetable, reserved cooking liquid and Parmesan cheese.
  8. Sprinkle with additional Parmesan, if desired.
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Shredded Yellow Squash

Ingredients:

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:

  1. Combine all ingredients in a 1 1/2 quart casserole dish.
  2. Cover and microwave on high for 2-3 minutes or until tender crisp.
  3. Stir about half way through cooking time.
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Squash and Cheese Casserole with Chiles

Ingredients:

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:

  1. Slice yellow squash and zucchini and combine with onion in saucepan; add sugar, salt and water.
  2. Cover and cook over moderate heat until tender, 15 to 20 minutes; drain. Mash but do not puree.
  3. Combine the two cheeses. Arrange alternate layers of squash and cheese in greased casserole.
  4. 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

Ingredients:

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:

  1. Cook squash until tender and set aside. Cook carrots and onion in 4 Tbsp. butter till tender.
  2. Stir in 1 1/2 cup stuffing, soup, and sour cream.
  3. Stir in squash. Pour into lightly oiled 1 1/2 qt. casserole.
  4. Melt remaining butter, add rest of stuffing. Put on top of casserole.
  5. Cook at 350 degrees for 35 minutes.
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