Squash and Carrot Casserole Can't Stay Out of the Kitchen

Butternut Squash, Black Bean and Chicken Enchilada Cups Recipe

Instructions. Preheat oven to 350 degrees. Cook squash until fork tender, then mash and drain well. Mix with carrots, onion, soup, sour cream, mayo, cheese, and pepper. Toss melted butter with dressing. Spread a thin layer of dressing in a buttered 9×13 casserole dish or equivalent.

Squash and Carrot Casserole Can't Stay Out of the Kitchen

Drain squash: Transfer this mixture to a colander set over a bowl, and drain and discard any remaining liquid. Step 3. Make casserole mixture: Next, stir together eggs, sour cream, Swiss and Cheddar cheeses, mayonnaise, thyme, pepper, and salt in a large bowl. Step 4. Add squash: Fold in the squash mixture.

Squash and Carrot Casserole Can't Stay Out of the Kitchen

Cook all vegetables together in boiling, salted water for 5 minutes. Drain. Combine sour cream and soup. Fold in vegetables. Combine stuffing mix and melted butter. Spread half of the stuffing mixture in a greased 12x7 baking dish. Spoon vegetable mixture on top and cover with the remaining stuffing mix. Bake at 350 degrees about 30 minutes.

Squash and Carrot Casserole Can't Stay Out of the Kitchen

Instructions. Grease large casserole dish with some of the butter. Spread about 1 cup of stuffing mix on bottom of casserole dish. Combine all other ingredients in a mixing bowl and spoon into the casserole dish. Top with another 1 cup or so of stuffing mix. Bake at 350° for about 30-45 minutes until bubbly.

Squash and Carrot Casserole Can't Stay Out of the Kitchen

For the topping: 1. In a small bowl or electric mixer, beat butter, vanilla and sugar until light and fluffy. 2. Combine the flour, baking powder and salt; add to creamed mixture alternately with.

Squash and Carrot Casserole Can't Stay Out of the Kitchen

Bring a large stock pot of water to a boil. Add the sliced squash, onion and carrot. Reduce heat and continue to cook over medium for about 10 minutes, or until the squash is tender. In a medium size bowl, mix the dry stuffing mix with the dried herbs and the melted butter.

Squash and Carrot Casserole Can't Stay Out of the Kitchen

1/4 cup grated parmesan cheese. salt and pepper. Directions. Preheat oven to 350°F. In a large saucepan heat a drizzle of olive oil over medium high heat. Add in the squash and cook for a few minutes. Add in the carrots and garlic and cook, stirring to keep the garlic from burning, until the squash just begins to soften.

Squash and Carrot Casserole Recipe Pix 27 468.jpg Can't Stay Out of

Fill with water until just covered. Simmer on medium-heat until squash is softened, about 15 minutes. Drain and mash well. In a separate bowl, combine soup, sour cream, salt, pepper, cayenne pepper and carrots. Add this mix to the mashed squash and fold in until combined. Add the cold butter to the dry stuffing mix by stirring lightly.

Squash and Carrot Casserole with Feta and Parmesan Hottie Biscotti

Slice squash into 1/4 inch slices. Slice onion into small pieces. Grate the carrots, or slice thin. Place squash, and onions in a small saucepan. Add one teaspoon of salt. Place on stove top, over medium heat, and cook about 10 minutes, or until tender. Place one cup of the shredded carrots in a colander.

Squash and Carrot Casserole Can't Stay Out of the Kitchen

Cover and bake for 20 minutes. Step. 3 Combine the melted butter, cracker pieces, and parmesan cheese in a small bowl. Sprinkle in an even layer all over the top of the casserole. Step. 4 Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly.

RipJilly's Kitchen Zucchini, Squash and Carrot Casserole

Instructions. Preheat oven to 350 degrees. Wash squash well then cut into slices (about 1/4 inch thick). Boil or pan-fry until very tender (see recipe notes) then drain well. Meanwhile, using a box grater, grate carrot and onion (just like you would shred cheese) then add to a large mixing bowl.

Breaking Bread Together! Squash and Carrot Casserole

Place half of the stuffing crumbs and butter mixture in the bottom of the slow cooker. Add the vegetable mixture on top of the stuffing layer in the slow cooker. Sprinkle the remaining stuffing crumbs and butter mixture over the vegetable layer in the slow cooker. Cover the slow cooker and cook on low for 7 to 9 hours, allowing the flavors to.

Squash and Carrot Casserole Can't Stay Out of the Kitchen

In a large bowl, quickly whisk milk and eggs until mostly smooth and frothy. Stir in butter, green onion tops, sugar, salt, and pepper until well mixed. Stir in the squash. Transfer the squash mixture to a 9×13 inch casserole dish. Sprinkle with cheese and top with the crushed crackers. Bake in the oven for 30 minutes.

Squash and Carrot Casserole Can't Stay Out of the Kitchen

In a separate bowl, combine stuffing mix and melted butter. Spread half of stuffing mixture in the bottom of a 9x13-inch baking pan coated with non-stick cooking spray. Spoon summer squash mixture on top of the stuffing layer. Sprinkle remaining stuffing mix evenly on top of squash layer.

Squash and Carrot Casserole Recipe Pix 27 472.jpg Can't Stay Out of

Preparation. With the rack in the middle position, preheat the oven to 350°F (180°C). On a work surface, cut the squash in half near to where the bottom becomes rounded. Cut the bottom piece in half and remove the seeds. Using a mandoline or chef's knife, cut the squash pieces, the carrots and apple into thin 1/8-inch (3 mm) slices.

Squash and Carrot Casserole Can't Stay Out of the Kitchen

Using same large bowl, mix together soup, sour cream, cheddar cheese, squash, zucchini, and carrots. Salt & pepper to taste. Spread mixture onto the cornbread layer and smooth evenly. Sprinkle remaining 1/2 cup of cornbread mixture over the vegetable mixture. Bake at 350 degrees for 40-45 minutes until casserole is bubbly.