Southern Squash Casserole -- Fresh From Our Garden -- Marie's Favorite Recipe
Southern Squash Casserole -- Fresh From Our Garden -- Marie's Favorite Recipe
Southern Squash Casserole
Ingredients
• 2 to 3 lbs sliced yellow squash
• 1 stick butter (½ for the squash and ½ for the top)
• 1 cup shredded cheddar cheese
• 1 small onion diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch or more cayenne pepper to suit your taste
• 1 small can of green chilles drained
• 1/2 sleeve ritz crackers, crushed
• 10.5 ounces cream of chicken soup
• Optional: ½ cup mayonnaise or sour cream (makes it creamier)
• Optional: Garlic or Garlic powder
• Optional: use diced bell pepper in place of green chilles
1. Preheat oven to 350 degrees F. Spray a 2 quart or 9x9 inch baking dish with nonstick cooking spray.
2. Slice yellow squash into thin pieces.
3. Dice the small onion.
4. Add squash and onion to a pot with water
5. Bring to a boil, and cook until fork tender; drain.
6. Add the remaining ingredients, starting with ½ of the butter allowing it to melt from the heat of the squash. Stir to combine.
7. Pour into the prepared dish.
8. Put crushed cracker crumbs on top
9. Pour melted butter on top
10. Bake for approximately 30 minutes or until golden brown and bubbly.
11. Serve and Enjoy !!!
12. Marie
My Favorite Summer Time Casserole - Easy, Quick, and Versatile!
In this video I share one of my favorite summertime casseroles. I learned how to make it many years ago from a Blind Pig & The Acorn reader B.Ruth. I love making the casserole from the things we grow in our garden here in the Appalachian Mountains.
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#Appalachia #AppalachianFoodways #BestCasserole
Cheesy garden casserole
Music: Next Station (?)
Musician: Philip E Morris
Ingredients:
Baby portabella mushrooms
1 green bell pepper
2 jalapeno peppers
4 zucchini cut in strips
1 yellow onion
2 small cans tomato paste
Ricotta cheese
Mozzarella cheese
Worcestershire sauce
Spice Fuzion
Oregano
Salt
Pepper
Olive oil
Water
It's so delicious that you can cook it everyday! Easy vegetable casserole recipe
It's so delicious that you can cook it everyday! Easy vegetable casserole recipe
Ingredients
eggs 2
milk 100ml
salt 1.5g(1/4tsp)
baking soda 3g(3/4tsp)
all purpose flour 150g(1cup)
vegetables(350-400g): onion, bell pepper, green onion, potato, and tomato
cheddar cheese 80g
shrimps 16(optional)
black pepper
parsley flakes
Recipe:
350-400g vegetables
Dice all the vegetables
Shred a peeled potato
Add the vegetables to a bowl
Crack 2 eggs in a different bowl
Pour 100ml milk with the eggs
Add 1/4tsp salt
3/4tsp baking soda
Mix well
Add 1cup of all purpose flour
Mix well
Pour the egg mix into the vegetables
Baking pan size: 22.9x22.9cm
Pour the mixture into the pan
Sprinkle 80g cheddar cheese on top
Place 16 raw shrimps on top
Black pepper
Sprinkle parsley flakes on top
Bake for 25 minutes at 180°C/356°F
#casserolerecipe #vegatables
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The Pioneer Woman Makes Green Bean Casserole | The Pioneer Woman | Food Network
What's Thanksgiving without a comfy, creamy green bean casserole?
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Green Bean Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 8 servings
Ingredients
2 pounds fresh green beans, ends cut off
Salt
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1 red bell pepper, diced
1/2 whole large onion, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, plus extra for thinning if needed
1/2 cup half-and-half
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup grated sharp Cheddar
1 cup panko breadcrumbs
Directions
Preheat the oven to 350 degrees F.
Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.
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The Pioneer Woman Makes Green Bean Casserole | The Pioneer Woman | Food Network