layered zucchini yellow squash casserole

Instructions. Preheat your oven to 375°F (190°C) and butter or grease a cast iron skillet or baking dish. Wash the zucchini and yellow squash and slice into rounds about ¼ inch thick. Arrange the zucchini and squash in the cast iron pan. Next, in a large skillet over medium heat melt the butter.

Paula Deens Squash Casserole

Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed. Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.

Paula Deens Squash Casserole

Directions. Preheat oven to 350 °F. Combine all ingredients in a large mixing bowl and mix well. Prepare an 8×10 baking dish with non stick spray. Pour ingredients from mixing bowl into prepared baking dish. Bake for 35 toÂ Â 45 minutes, or until golden brown.

eggplant casserole paula deen

Directions. Preheat oven to 350 °F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.

paula deen cheesy squash casserole

Preheat oven to 350 °F. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs. Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture and season with salt, pepper and paprika.

paula deen zucchini and squash casserole

Cheesy Squash Casserole Recipe - Today Paula shares the Cheesy Squash Casserole recipe with cracker crumbs on top she serves at her Paula Deen's Family Kitch.

The Bear Cupboard PAULA DEEN'S PINEAPPLE CASSEROLE

Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray. In a large bowl, toss together squash, zucchini, salt, and pepper. Arrange half squash and zucchini in a single layer in prepared pan. Top with half of onion, and sprinkle with half of cheese. Repeat layers, top with crushed crackers, and cover with foil. Bake for 45 minutes.

Paula Deen’s Squash and Zucchini Casserole Us Girls..Our Views

Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making.

Crispy Paula Deen Breakfast Casserole Recipe TheFoodXP

This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio. Go to Recipe. 8 / 32.

paula deen zucchini and squash casserole

Paula is a beloved cook, restaurateur, author, and entrepreneur with 18 cookbooks; restaurants in Georgia, Alabama, Tennessee, South Carolina, and Missouri; and product lines ranging from kitchen.

Oven BAKED ZUCCHINI CASSEROLE recipes how to make it. YouTube

Preheat oven to 350 °F. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender (5-7 minutes). Remove from heat and set aside. Beat eggs with cream; add breadcrumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper and 2 tablespoons of the.

Zucchini casserole, Summer squash and The cheese on Pinterest

Instructions. Preheat oven to 375°. In a 14-inch ovenproof skillet, heat oil over medium-high heat. Add sausage and shallot; cook, stirring frequently, until sausage is browned and crumbly, about 10 minutes. Add garlic; cook for 1 minute. Transfer sausage mixture to a large bowl.

paula deen cheesy squash casserole

Directions. Preheat oven to 350 °F. Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes OR sauté the raw sliced squash in 2-3 tablespoons of butter until cooked. Then pour the cooked squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain.

Paula Deen’s Squash and Zucchini Casserole Recipes, Zucchini

Step. 1 Preheat the oven to 400˚. On a large sheet tray, combine the zucchini, bell pepper and onion. Drizzle with the olive oil and sprinkle with the salt and black pepper. Toss gently to combine. Cook for 30 minutes, until the zucchini is slightly softened and has released its liquid.

Zucchini and Squash Casserole Paleo Squash Casserole, Summer Squash

Pat dry at the end. Preheat the oven to 400 degrees F (204 degrees C). In a small 1.5 quart (1.5 L) casserole dish, arrange the zucchini slices in several overlapping rows, sprinkle lightly with shredded cheese. Add another row and more shredded cheese.

Zucchini Casserole

Preheat oven to 350°. Spray a 3½-quart oval baking dish with cooking spray. In a large bowl, toss together squash, zucchini, oil, salt, and 1 teaspoon pepper. In a medium bowl, stir together bread crumbs, next 4 ingredients, and remaining 1 teaspoon pepper. Spread half of bread crumb mixture in bottom of prepared pan.