How To Make Squash Casserole
#MsBrendaDee
HELLO EVERYBODY!!! THIS IS A THROWBACK RECIPE THAT HAS BEEN AROUND FOR GENERATIONS. SQUASH CASSEROLE CAN BE MADE SO MANY WAYS. I'M SHARING A SIMPLE RECIPE WITH YOU. THANKS FOR WATCHING . HAVE A BLESSED DAY!!
Squash Casserole Recipe:
5 Squash
1 & 1/2 Sleeve of Ritz Crackers or Buttery Crackers
1 medium Onion
2 Eggs
1 Cup Cheddar Cheese
1/2 Cup Milk (I’m using whole milk)
1/2 Cup Melted Butter
1 Tablespoon Onion Powder
Salt and Pepper to taste
***Bake @400 for 25 minutes.
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Cornbread Squash Dressing
Cornbread squash dressing, a southern holiday staple with sautéed onion, poblano, celery, spices and cheddar cheese is pure comfort food for family and friends.
#cornbreadsquashdressing #onepotcookingformen #onepotcooking #cuprockdiy
Butternut Squash Creamed Corn | Kitchen Confidante
RECIPE:
Butternut Squash Creamed Corn is inspired by fall! This light and creamy recipe is better for you, thanks to butternut squash.
Kitchen Confidante is a food blog by Liren Baker based in San Francisco, where she shares the taste and inspiration behind the food she shares from her kitchen. Find this recipe and more at
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HOW TO MAKE CALABACITAS: Easy & Delicious Recipe for Mexican Style Squash With Corn and Cheese
If you're trying to get your kids to eat more vegetables, this easy recipe for Calabacitas may be just what you need. Calabacitas are a staple in many hispanic homes because they're delicious, they're nutritious, and they're easy to make. Plus, it's a great use of zucchini and other squash that's so plentiful in the summer and early Fall. If you've never had them before, you're in for a treat. Read on for the recipe...and soon you'll be enjoying Mexican style squash made creamy with corn and melted cheese!
Calabacitas Recipe
3 zucchinis
3 yellow squash
1 cup whole kernel corn (approx. 2 ears if fresh or 1 can, liquid drained)
half a small onion, finely chopped
1 cup grated cheddar cheese
1/2 cup of milk or heavy cream
hot water,
salt & pepper to taste
Slice or cube zucchini and squash into equally-sized pieces. Heat large frying pan on stove set to medium high heat, coat bottom with oil. Once hot, fry zucchini and squash for a few minutes. Add chopped onion and continue to fry a few minutes longer. Mix in corn kernels, and add enough hot water to cover squash about halfway. Cover and let cook on low heat for 10-15 minutes, until squash is tender. Add milk, salt and pepper to taste, and cheese. Cover and let simmer a few more minutes until cheese is melted. Serve hot.
Calabacitas can be eaten as a side dish or on their own. They make a wonderful vegetarian meal.
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Zucchini Corn Casserole Recipe
Henry Ford Health System and Kroger have teamed up to assist you in your wellness journey and have created a easy way to get fresh vegetables in your diet. Try this Zucchini Corn Casserole recipe.
To view more great recipes or to learn more about Henry Ford LiveWell, visit
Betty's Superb Squash and Corn Casserole
Betty demonstrates how to make Squash and Corn Casserole. This recipe gives you a wonderful dish that uses fresh garden vegetables that are readily available during the summer.
Superb Squash and Corn Casserole
3 to 4 small to medium yellow squash, rinsed, dried, and cut into slices ¼-inch wide, then halved
3 to 4 small to medium zucchini squash, rinsed, dried, and cut into slices ¼-inch wide, then halved
2 tablespoons butter
2 cups white onion, chopped
2 cloves garlic, minced
2 well-beaten eggs
3 cups fresh corn, cut from the cob
1 ½ cups shredded white Cheddar cheese
½ cup sour cream
½ cup mayonnaise
2 teaspoons freshly-ground black peppercorns
1 teaspoon salt
½ cup soft breadcrumbs (You will find a Quick Tip on How to Make Soft Breadcrumbs in Betty's Kitchen.)
½ cup grated Asiago cheese
cooking oil spray
2 additional tablespoons butter
1 additional cup soft breadcrumbs
½ additional cup grated Asiago cheese
Cover prepared yellow squash and zucchini with water in a large pot or Dutch oven. Bring to a boil over medium-high heat. Cook about 5 minutes, until crisp-tender. Drain cooked yellow squash and zucchini, pressing out excess liquid. Let cool for a few minutes. In a medium-sized skillet, melt two tablespoons butter over medium-high heat. Add 2 cups chopped onion. Reduce heat and sauté about 10 minutes, until onion is soft and clear. Add 2 tablespoons minced garlic and sauté an additional 2 minutes. Let cool. In a large bowl, beat 2 eggs. Add 3 cups fresh corn, 1 ½ cups shredded white cheddar cheese, ½ cup sour cream, ½ cup mayonnaise, 2 teaspoons freshly ground black peppercorns, 1 teaspoon salt, ½ cup soft breadcrumbs, and ½ cup grated Asiago cheese. Finally, add the cooked and cooled yellow squash, zucchini, onions, and garlic. Gently fold cooked vegetables into corn mixture. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Pour squash and corn mixture into baking dish. Set aside. Melt 2 tablespoons butter in a small skillet. Let cool slightly. In a small bowl, combine the 2 tablespoons melted butter, 1 cup soft breadcrumbs, and ½ cup grated Asiago cheese. Bake at 350 degrees (F) for 40 to 50 minutes, until topping is brown and cheese is bubbly. Remove from oven. Place on cooling rack for 10 minutes. Serve by spooning casserole directly from baking dish. It goes well with fresh sliced tomatoes. This casserole is packed with flavor, and I hope you love it! --Betty :)
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