Contents of Table
- How do you make Paula Deen’s squash casserole?
- How do you keep squash casserole from getting watery?
- Can you freeze squash casserole?
- Can you freeze butternut squash casserole?
- Holiday Recipes: Squash Casserole
- 5 ingredient squash casserole
- Squash casserole pioneer woman
- Cracker barrel squash casserole recipe
- Paula deen squash casserole
Last Updated on July 21, 2022 by Stanley Sanchez
Trisha Yearwood is a country music singer and actress. She is also a cookbook author. Her cookbook, Georgia Cooking in an Oklahoma Kitchen, was published in 1996.
This cookbook contains a recipe for squash casserole. This casserole is easy to make and can be a side dish or a main course. It is made with yellow squash, zucchini, onions, and cheese.
The casserole is baked in the oven and is served hot.
If you’re looking for a delicious and easy squash casserole recipe, look no further than Trisha Yearwood’s Squash Casserole. This dish is packed with flavor, thanks to the addition of yellow squash, onion, and a cheesy sauce. And, best of all, it can be made in advance and reheated when you’re ready to serve.
So, if you’re looking for a dish to take to a potluck or feed a crowd, this casserole is a great option.
How do you make Paula Deen’s squash casserole?
1 lb. yellow squash, sliced
1 lb. zucchini, sliced 1 onion, chopped
1 (10.75 oz.) can cream of mushroom soup 1 (8 oz.) package shredded cheddar cheese 1 sleeve Ritz crackers, crushed
1/4 cup butter, melted Instructions: 1. Preheat oven to 350 degrees.
2. In a large pot, boil squash and zucchini for 5 minutes. Drain and add to a 9×13 inch baking dish. 3. Add onion, soup, cheese, crackers and butter to the dish.
Mix well. 4. Bake for 30-35 minutes, or until the casserole is golden brown and bubbly.
How do you keep squash casserole from getting watery?
One of the best ways to avoid a watery squash casserole is to choose the right squash. Look for a firm, dry squash that is free of blemishes or bruises. Avoid squash that is soft or has a lot of moisture on the surface.
Once you have your squash, cut it into cubes or slices that are about 1-inch thick. If the squash is too thick, it will take longer to cook and may release too much water. If it is too thin, it will cook too quickly and may become mushy.
After cutting the squash, cook it in boiling water for 3-5 minutes. This will help to release some of the water from the squash and make it less likely to get watery when baked. After boiling the squash, drain it well and then add it to your casserole dish.
Be sure to add other ingredients that will help to absorb the water, such as bread crumbs, rice, or pasta. Bake the casserole at a high temperature, such as 375 degrees Fahrenheit, for 30-40 minutes. This will help the water to evaporate and will result in a less watery casserole.
Can you freeze squash casserole?
Yes, you can freeze squash casserole. Here are some tips:
-Wrap the casserole dish tightly in plastic wrap or aluminum foil.
-Label the casserole with the name and date. -Place the casserole in the freezer for up to three months. -When you’re ready to eat the casserole, thaw it in the refrigerator overnight.
-Reheat the casserole in a 350 degree Fahrenheit oven until it’s hot and bubbly.
Can you freeze butternut squash casserole?
Yes, you can freeze butternut squash casserole. Butternut squash casserole is a great dish to make ahead of time and freeze for later. Simply assemble the casserole as directed, but do not bake it.
Cover the dish tightly with foil or plastic wrap and label with the date. Freeze for up to 3 months. When ready to serve, thaw the casserole in the refrigerator overnight.
Remove the foil or plastic wrap and bake as directed.
Holiday Recipes: Squash Casserole
5 ingredient squash casserole
1. One squash, peeled and diced
2. One can of cream of mushroom soup
3. One cup of shredded cheddar cheese 4. One sleeve of Ritz crackers, crushed 5. One tablespoon of butter, melted
Instructions 1. Preheat oven to 350 degrees. 2. In a large bowl, mix together squash, cream of mushroom soup, cheddar cheese, and Ritz crackers.
3. Pour mixture into a baking dish. 4. Melt butter and pour over the top of the casserole. 5. Bake for 30 minutes.
This 5 ingredient squash casserole is the perfect side dish for any fall meal! It’s easy to make and only takes a few ingredients, so it’s perfect for busy weeknights. The creamy soup and cheesy goodness make this casserole irresistible.
The Ritz crackers give it a nice crunchy topping. Yum!
Squash casserole pioneer woman
If you’re in the mood for a comforting, homey casserole, look no further than Ree Drummond’s squash casserole. This dish features yellow squash, zucchini, and a creamy, cheesy sauce that will have you coming back for seconds. And best of all, it’s easy to make!
Here’s what you’ll need: Ingredients: 1 lb.
yellow squash, sliced 1 lb. zucchini, sliced
1 onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced
1 cup shredded cheddar cheese 1/2 cup sour cream 1/2 cup milk
1/4 cup all-purpose flour 1 tsp. salt
1/4 tsp. black pepper 1/4 tsp. dried thyme 1 (10 oz.) can diced tomatoes with green chiles, undrained 1/2 cup chopped pecans Instructions: 1. Preheat oven to 350 degrees F. 2. In a large pot, cook the squash, zucchini, onion, bell pepper, and garlic in boiling water for 5 minutes. Drain well. 3. In a large bowl, combine the cooked vegetables, cheddar cheese, sour cream, milk, flour, salt, black pepper, thyme, and diced tomatoes with green chiles. 4. Pour the mixture into a 9×13-inch baking dish. Sprinkle with pecans. 5. Bake for 30 minutes, or until the casserole is hot and bubbly. This casserole is the perfect way to use up summer squash, and it’s sure to become a family favorite. Give it a try the next time you’re looking for a hearty, satisfying meal.
Cracker barrel squash casserole recipe
Looking for an easy, delicious side dish to make for your next potluck or family gathering? Try this Cracker Barrel Squash Casserole recipe! It only takes a few minutes to prepare, and everyone will love the cheesy, flavorful casserole.
Ingredients: 1 (16 oz) package frozen chopped squash 1 (10.75 oz) can condensed cream of chicken soup
1 cup shredded cheddar cheese 1/2 cup cracker crumbs 1/4 cup butter, melted
Instructions: 1. Preheat oven to 350 degrees. 2. In a large bowl, mix together the squash, soup, cheese, and cracker crumbs.
3. Pour into a 9×13 inch baking dish. 4. Pour the melted butter over the top. 5. Bake for 30 minutes, or until the casserole is hot and bubbly.
Paula deen squash casserole
If you’re looking for a delicious and easy squash casserole recipe, you’ve gotta try Paula Deen’s! This casserole is packed with flavorful ingredients like onions, yellow squash, zucchini, and a cheesy sauce. Plus, it only takes about 30 minutes to make, so it’s perfect for a weeknight dinner.
Serve this casserole with a side of green beans or a salad for a complete meal.
This dish is a unique and flavorful take on the classic squash casserole. It features chunks of squash, onions, and a cheesy sauce all baked together. The end result is a comforting and satisfying dish that is perfect for a fall or winter meal.
Stanley Sanchez is a freelance writer, editor, and blogger for hire. He has 8 years of experience in copywriting and editing, with a focus on web content development, SEO promotions, social media marketing, and the production of blogs. He specializes in teaching blog writers how to express their stories through words. In his spare time, he enjoys reading about science and technology.