Southern Squash Casserole Plain Chicken Preheat oven to 375ºf. spray a 9×9 inch or 11×10 inch pan with cooking spray. heat olive oil in a large skillet over medium high heat. add onion and saute for 3 minutes. add garlic and squash to pan. cook for 8 to 10 minutes, until squash is tender. remove pan from heat and transfer squash to a colander. In a large skillet, cook squash, onion and green pepper in butter until soft. pour cooked squash mixture in a large bowl and allow to cool for 10 minutes. add mayonnaise, egg, sugar, salt, pepper and half of cheese and half of bread crumbs. stir to combine. pour mixture into a 9×9 inch baking pan lightly sprayed with cooking spray.
Southwestern Squash Casserole Plain Chicken Instructions. preheat oven to 350°f. spray an 8 inch or 9 inch square baking dish with cooking spray and set aside. melt 1 tablespoon butter in a large skillet over medium heat. add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). In a large bowl, stir together the beaten eggs, sour cream, cheddar and swiss cheeses, mayonnaise, thyme, and salt and pepper to taste. gently fold in squash mixture, and spoon into the baking dish. microwave the remaining 3 tablespoons butter in a medium size microwavable bowl until melted, about 25 seconds. Preheat the oven to 350°f. put the butter in an 8x8 inch or 2 quart casserole dish and pop it in the oven to melt as it preheats. toss the crumbs with the butter: once the butter has melted (it usually takes 5 to 8 minutes), add the cracker crumbs to the dish and toss to coat. Preheat oven to 350. butter a 2 quart baking dish (i use a 9×9 inch square dish). in a large skillet, melt 2 tablespoons butter, then cook the onion 5 minutes. add the squash and enough water to barely cover and bring to a boil. turn down to a simmer and cook just until squash is tender and liquid has evaporated.
White Cheddar Squash Casserole Plain Chicken Instructions. preheat oven to 350º f. in a large skillet, melt 2 tablespoons butter over medium heat. add the sliced yellow squash, onions and salt, pepper and cayenne (optional) and cook until tender. in a large bowl, whisk together eggs, cheese, and sour cream. add cooked squash and onions to egg mixture and stir well to combine. Add the sliced squash and diced onion. sauté until the squash is tender, about 8 10 minutes. remove from heat and let it cool slightly. in a large bowl, whisk eggs. then combine the sour cream, mayonnaise, shredded cheddar cheese, milk, salt, and pepper. mix well until all ingredients are thoroughly combined.
Southern Squash Casserole Plain Chicken
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