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July 27, 2005

Sqash Recipes: Squash Casserole, Squash Fritters, Pan Fried Squash, Squash Casserole

Squash Casserole
Serves 8

1 TB. canola oil 1 medium onion, chopped
1 lb. yellow squash, sliced 1 c. shredded carrots
1 (6 oz.) pkg. stuffing mix 1 c. light sour cream
1 egg 1 c. chicken broth
Preheat oven to 375oF. Heat the oil in a small skillet over medium
heat. Add the onion and saute for 5 minutes. Combine the
remaining ingredients in a large bowl, add the onion and mix
well. Spray a 2-quart baking dish with non-stick cooking spray and
transfer the mixture to the dish. Bake for 30 to 40 minutes or until
bubbly.

Squash Fritters
3/4 c. Bisquick mix 2 c. grated squash, raw
1 onion, finely chopped 1/4 c. grated cheese
1 egg

Mix all together adding salt and pepper to taste. Drop into pan with hot oil. Brown on both sides.

This is my favorite!!
Squash Casserole
1 qt. frozen squash, cooked until tender (I use fresh squash now because it is in season)
6 slices bacon
1 large onion, chopped
1 stick margarine
Bread crumbs (I make my own)
Salt and pepper
Fry bacon; saute onion in bacon grease, drain. Drain cooked squash, then add 1/2 stick of margarine, salt and plenty of pepper. Mash. Add crumbled bacon and sautéed onion. Mix well. Pour in loaf pan. Dot with bread crumbs and margarine. Bake in 400 degree oven for about 15 minutes.
My bread crumbs:
I spread Shedd's spread onto about 4 slices of bread and put in the oven on 325 until the bread has hardened completely, but isn't burnt. I then slice into cubes. This really adds to the taste of the casserole.

Pan Fried Squash
I slice the fresh squash in circles, dip in buttermilk, then dip it in a mixture of flour, salt and pepper. Fry in hot oil on both sides until brown.

Posted by Willie Crawford at July 27, 2005 09:25 AM

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