Southern Baked Squash Casserole A Great Southern Side The

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Trim squash, cut into large chunks & boil to tender. Drain & mash. Mix all ingredients, saving half of the crumbs and put into sprayed 8x8 baking dish. Cover with remaining bread crumbs. Bake at 350 until lightly browned.

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Join Frank the president of Dixie Restaurants inc. as he shares a few of the details on how to make Dixie Cafe's most coveted recipe, its famous Squash casse.

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Prepare fully without baking, wrap tightly, and freeze for up to three months. Thaw at room temperature before baking as directed. You can also freeze any leftovers of the baked casserole. Thaw at room temperature and reheat at 350°F for 15-20 minutes until hot throughout. Editorial contributions by Katie Rosenhouse .

Southern Baked Squash Casserole A Great Southern Side The

The baked squash is by far the most requested recipe from the Dixie Cafe's menu, with requests dating to the late 1980s. Pat Yielding was one of the first Kats to share a copycat version of the.

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5 pounds yellow squash, sliced 2 eggs, beaten 1/2 cup margarine or butter 1/4 cup sugar 1/2 medium yellow onion, chopped salt and pepper to taste 1 cup bread crumbs. Step-by-step Heat oven to 350 degree. In a saucepan, cover squash with water and cook until tender Drain and mash. (Hint: Make sure the squash is well drained)

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Steps: 1. Cut tips off squash. Cut each onto 3 or 4 pieces. Put into pan with enough boiling water to cover. Cook until tender. Drain squash and mash. Combine with eggs, bread crumbs, butter, sugar, salt, onion and pepper. Pour into lightly greased 3- quart casserole.

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Step 6. Melt remaining 4 Tbsp. butter in a 3-qt. heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking constantly, 3 minutes. Add broth, whisking, and bring to a.

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Drain in a colander, then mash. In a large mixing bowl, combine squash with remaining ingredients. Turn into a 3-quart casserole that has been lightly greased with nonstick vegetable spray. Cover with a light layer of bread crumbs. Bake at 350 degrees until lightly browned. Variation: Add 1 to 1 1/2 cups cheddar cheese and 1 jalapeno pepper, diced.

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Ingredients. 2 pounds yellow squash. 2 pounds yellow squash. 1/4 cup finely chopped onion or 1 tablespoon dehydrated onion. ¼ cup finely chopped onion or 1 tablespoon dehydrated onion. 2 tablespoons butter, melted. 2 tablespoons butter, melted. 1 cup dry breadcrumbs (divided) 1 cup dry breadcrumbs (divided)

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Preheat oven to 350 F. Cut up squash and cover with water. Cook over medium-high heat until tender (about 20 minutes). Drain squash and mash it with a potato masher. Combine all ingredients (reserving ½ cup breadcrumbs) and spread into a greased 3-quart casserole dish or 9x13 baking dish.

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Join Frank the president of Dixie Restaurants Inc. as he shares a few of the details on how to make Dixie Cafe's most coveted recipe, its famous Squash casse.

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Boil the squash, with 1 teaspoon salt, for about 20 minutes, or until very fork-tender. Once done, drain completely. 3. Finely chop onion and mince garlic. 4. In a large mixing bowl, combine squash, onion, garlic, butter, whisked eggs, and 1 cup breadcrumbs. 5. Place in greased baking dish and cover the top evenly with remainder of breadcrumbs.

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Generously grease a 9- by 13-inch baking dish or similarly-sized shallow casserole dish. In a Dutch oven, melt 6 tablespoons of the butter over medium heat. When the butter is foamy, add the onions and 2 teaspoons salt. Cook, stirring occasionally, until translucent, about 5 minutes. Add the squash and sugar and stir to combine.

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STEP 4: PREPARE THE FILLING. In a medium-sized mixing bowl, mix together the eggs, sugar, sour cream, and mayonnaise. Combine the cooked squash and shallot mixture with the eggs, sugar, sour cream, and mayonnaise mixture. Add in the cheddar and parmesan cheeses. Then stir the mixture well.

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Instructions. Preheat oven to 350*F. In a deep 12 inch skillet, add squash, onion & water. Cook over medium heat just until pan is hot. Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender. Add half the crushed cracker rounds and half the cheese to squash and mix well.