Squash Casserole

for those who watch their carbs: change the 1cup of
breadcrumbs to 1/2 bag of SUNKIST almond accents and
omit the salt!
--
rosie infoshout.comthe toll.htmOpen ↗
truthout.orgtruthout.orgOpen ↗

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...
: A discussion of Southern foods in the rfc chat room
: prompts me to
post this
: again. Yellow (Crookneck) squash is available in
: abundance now
(at least
: around west TN). This is absolutely delicious and so easy
: to
prepare.
:
: 1-1/2 to 2 c. sliced yellow squash, steamed until *just*
: tender 1 c. grated Parmesan cheese 1 c. dried breadcrumbs
: 1 c. milk 1 Tbs. minced onion (add more to your taste) 1
: Tbs. melted butter 2 eggs, slightly beaten
: 1/2 tsp. salt
: 1/4 tsp. pepper
:
: Combine all ingredients in a 1-1/2 quart casserole.
: Bake at 350F
for 1
: hour. The casserole will be lightly browned on top
: and puffy.
Delicious!
:
: Jill
:
:

"jmcquown" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

A discussion of Southern foods in the rfc chat room
prompts me to post this again. Yellow (Crookneck) squash
is available in abundance now (at least around west TN).
This is absolutely delicious and so easy to prepare.

1-1/2 to 2 c. sliced yellow squash, steamed until *just*
tender 1 c. grated Parmesan cheese 1 c. dried breadcrumbs
1 c. milk 1 Tbs. minced onion (add more to your taste) 1
Tbs. melted butter 2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a 1-1/2 quart casserole. Bake
at 350F for 1 hour. The casserole will be lightly browned
on top and puffy. Delicious!

Thanks for posting this... It looks like a keeper! I had
just processed some sourdough bread ends for crumbs and was
trying to think of a veggie casserole to work with them. I
love the crookneck and usually just steam them...this
sounds deelish.

Karen

Hark! I heard "jmcquown" <[email hidden]> say:

Quoted message said:

A discussion of Southern foods in the rfc chat room
prompts me to post this again. Yellow (Crookneck) squash
is available in abundance now (at least around west TN).
This is absolutely delicious and so easy to prepare.

1-1/2 to 2 c. sliced yellow squash, steamed until *just*
tender 1 c. grated Parmesan cheese 1 c. dried breadcrumbs
1 c. milk 1 Tbs. minced onion (add more to your taste) 1
Tbs. melted butter 2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a 1-1/2 quart casserole. Bake
at 350F for 1 hour. The casserole will be lightly browned
on top and puffy. Delicious!

Hey Jill, about how many servings does one get from this
recipe? I'm trying to add up the nutrition
information... Thanks!

--
J.J. in WA (Change COLD to HOT for e-mail) ~ mom, vid
gamer, novice cook ~ ..fish heads, fish heads, eat
them up, yum!

Quoted message said:

I have a lot of yellow crookneck squash to use up and
wanted some

more >casserole

Quoted message said:

recipes. I have a couple but I would like to try others.
Any low in

fat?

Quoted message said:

Thanks in advanced.

Kent,

This isn't exactly what you're asking for, but if any of the
squash is large, you could do the stuffed zucchini trick
with the crookneck. Just cut in half lengthwise, scoop out
the seeds to form a bowl, then I make a mixture of sausage
meat, rice, onions, garlic, tomato sauce, mushrooms,
seasonings, etc. you get the idea, some sort of stuffing,
put the stuffing in the hollowed out space, and bake at 375
for about thirty to forty minutes. Then top with a little
tomato based sauce and cheese. The stuffing, squash, and
other vegies sort of make a one serving casserole.

If you need a more specific recipe for the stuffing, you'll
have to Google it because I don't follow a recipe, just some
of this and some of that.

Ken

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

A discussion of Southern foods in the rfc chat room
prompts me to post

this

Quoted message said:

again. Yellow (Crookneck) squash is available in abundance
now (at least around west TN). This is absolutely
delicious and so easy to prepare.

1-1/2 to 2 c. sliced yellow squash, steamed until *just*
tender 1 c. grated Parmesan cheese 1 c. dried breadcrumbs
1 c. milk 1 Tbs. minced onion (add more to your taste) 1
Tbs. melted butter 2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a 1-1/2 quart casserole. Bake
at 350F for 1 hour. The casserole will be lightly browned
on top and puffy. Delicious!

Jill

It sounds really good but why does it have to be steamed
first? An hour is more than long enough to cook the squash.

Peace, Barbara

jmcquown said:

A discussion of Southern foods in the rfc chat room
prompts me to post this again. Yellow (Crookneck) squash
is available in abundance now (at least around west TN).
This is absolutely delicious and so easy to prepare.

Jill, do leftovers freeze well? I don't see any reason why
not.

nancy

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

A discussion of Southern foods in the rfc chat room
prompts me to post

this

Quoted message said:

again. Yellow (Crookneck) squash is available in abundance
now (at least around west TN). This is absolutely
delicious and so easy to prepare.

1-1/2 to 2 c. sliced yellow squash, steamed until *just*
tender 1 c. grated Parmesan cheese 1 c. dried breadcrumbs
1 c. milk 1 Tbs. minced onion (add more to your taste) 1
Tbs. melted butter 2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a 1-1/2 quart casserole. Bake
at 350F for 1 hour. The casserole will be lightly browned
on top and puffy. Delicious!

This is one of my favorites!! I also like to make it with
sharp cheddar cheese instead of parmesan.

rosie read and post said:

for those who watch their carbs: change the 1cup of
breadcrumbs to 1/2 bag of SUNKIST almond accents and omit
the salt!

Salt contains carbs?

Jill (sitting back watching everyone *else* watch their
carbs - heheh)

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

A discussion of Southern foods in the rfc chat room
prompts me to post this again. Yellow (Crookneck) squash
is available in abundance now (at least around west TN).
This is absolutely delicious and so easy to prepare.

1-1/2 to 2 c. sliced yellow squash, steamed until *just*
tender 1 c. grated Parmesan cheese 1 c. dried breadcrumbs
1 c. milk 1 Tbs. minced onion (add more to your taste) 1
Tbs. melted butter 2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a 1-1/2 quart casserole. Bake
at 350F for 1 hour. The casserole will be lightly browned
on top and puffy. Delicious!

Jill

byakee said:

Hark! I heard "jmcquown" <[email hidden]> say:

Quoted message said:

A discussion of Southern foods in the rfc chat room
prompts me to post this again. Yellow (Crookneck) squash
is available in abundance now (at least around west TN).
This is absolutely delicious and so easy to prepare.

1-1/2 to 2 c. sliced yellow squash, steamed until
*just* tender

Quoted message said:

Hey Jill, about how many servings does one get from this
recipe? I'm trying to add up the nutrition
information... Thanks!

Depends on how hungry you are 🙂 I'd say about 6 servings.
If this were made in a restaurant (which it is in a lot of
places down here in the South) they'd give you the
equivalent of an ice cream scoop - does that help?

Jill

Z GIRL said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

A discussion of Southern foods in the rfc chat room
prompts me to post this again. Yellow (Crookneck) squash
is available in abundance now (at least around west TN).
This is absolutely delicious and so easy to prepare.

1-1/2 to 2 c. sliced yellow squash, steamed until *just*
tender Jill

It sounds really good but why does it have to be
steamed first? An hour is more than long enough to cook
the squash.

Peace, Barbara

Frankly, Barbara, I don't know. It's rather like asking
your mother or grandmother, why do you do it that way? It's
just the way I've always done it! (shrug) Maybe because the
the ingredients don't mix together quite so well if the
squash is still raw and firm. The finished casserole is
sort of "fluffy".

Jill

[email hidden] (Ken) wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

I have a lot of yellow crookneck squash to use up and
wanted some

more >casserole

Quoted message said:

recipes. I have a couple but I would like to try others.
Any low in

fat?

Quoted message said:

Thanks in advanced.

Kent,

This isn't exactly what you're asking for, but if any of
the squash is large, you could do the stuffed zucchini
trick with the crookneck. Just cut in half lengthwise,
scoop out the seeds to form a bowl, then I make a mixture
of sausage meat, rice, onions, garlic, tomato sauce,
mushrooms, seasonings, etc. you get the idea, some sort of
stuffing, put the stuffing in the hollowed out space, and
bake at 375 for about thirty to forty minutes. Then top
with a little tomato based sauce and cheese. The stuffing,
squash, and other vegies sort of make a one serving
casserole.

If you need a more specific recipe for the stuffing,
you'll have to Google it because I don't follow a recipe,
just some of this and some of that.

Ken

I think you just followed-up to a 1992 post...

Karen

Nancy Young said:

jmcquown said:

A discussion of Southern foods in the rfc chat room
prompts me to post this again. Yellow (Crookneck) squash
is available in abundance now (at least around west TN).
This is absolutely delicious and so easy to prepare.

Jill, do leftovers freeze well? I don't see any reason
why not.

nancy

Leftovers? <G> Never had any for more than a day.

Jill

Nancy Young said:

jmcquown said:

A discussion of Southern foods in the rfc chat room
prompts me to post this again. Yellow (Crookneck) squash
is available in abundance now (at least around west TN).
This is absolutely delicious and so easy to prepare.

Jill, do leftovers freeze well? I don't see any reason
why not.

nancy

Oh, you wanted a serious answer 🙂 I've never tried it. The
texture is somewhat like a souffle. I know Stouffer's sells
frozen spinach souffle; only difference I know of is their
ingredients list egg whites, not whole eggs. Couldn't hurt
to give it a shot.

Jill

Quoted message said:

This is one of my favorites!! I also like to make it with
sharp cheddar cheese instead of parmesan.

I've cooked this recipe all my life, but I've never added
cheese. I may try it using the cheddar.

Becca

Hark! I heard "jmcquown" <[email hidden]> say:

Quoted message said:

byakee said:

Hark! I heard "jmcquown" <[email hidden]> say:

Quoted message said:

A discussion of Southern foods in the rfc chat room
prompts me to post this again. Yellow (Crookneck)
squash is available in abundance now (at least around
west TN). This is absolutely delicious and so easy to
prepare.

1-1/2 to 2 c. sliced yellow squash, steamed until
*just* tender

Quoted message said:

Hey Jill, about how many servings does one get from this
recipe? I'm trying to add up the nutrition
information... Thanks!

Depends on how hungry you are 🙂 I'd say about 6 servings.
If this were made in a restaurant (which it is in a lot of
places down here in the South) they'd give you the
equivalent of an ice cream scoop - does that help?

Yes, it does -- 6 servings is what I was thinking too. That
comes out to 221 calories per serving. Add that to a nice, 3
oz. tenderloin steak and some green beans and you've got a
nice meal for under 500 calories. The family will be out of
state this week, but when they get back, I'll give it a
try... :-)

--
J.J. in WA (Change COLD to HOT for e-mail) ~ mom, vid
gamer, novice cook ~ ..fish heads, fish heads, eat
them up, yum!

Karen O'Mara said:

[email hidden] (Ken) wrote in message
news:<[email hidden]>...

Quoted message said:

Quoted message said:

I have a lot of yellow crookneck squash to use up and
wanted some

more >casserole

Quoted message said:

recipes. I have a couple but I would like to try others.
Any low in

fat?

Quoted message said:

Thanks in advanced.

Kent,

This isn't exactly what you're asking for, but if any of
the squash Ken

I think you just followed-up to a 1992 post...

Karen

I was wondering what the heck he was talking about! ;o)

Jill

jmcquown said:

rosie read and post said:

for those who watch their carbs: change the 1cup of
breadcrumbs to 1/2 bag of SUNKIST almond accents and omit
the salt!

Salt contains carbs?

Jill (sitting back watching everyone *else* watch their
carbs - heheh)

I just use low carb bread for the bread crumbs.

This is a great casserole, folks. I have made this I don't
know how many times now....

I don't think salt has carbs, but maybe the almonds are too
salty? I dunno....

Christine

Becca said:

Quoted message said:

This is one of my favorites!! I also like to make it with
sharp cheddar cheese instead of parmesan.

I've cooked this recipe all my life, but I've never added
cheese. I may try it using the cheddar.

Becca

I haven't tried cheddar, but IMHO it would make it too
"gloppy". Parm is a nice dry cheese and doesn't overpower
the taste of the squash. But of course you may alter the
recipe any way you'd like!

Jill

"jmcquown" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Karen O'Mara said:

[email hidden] (Ken) wrote in message
news:<[email hidden]>...

Quoted message said:

> I have a lot of yellow crookneck squash to use up and
> wanted some

more >casserole

Quoted message said:

Quoted message said:

> recipes. I have a couple but I would like to try
> others. Any low in

fat?

Quoted message said:

Quoted message said:

> Thanks in advanced.

Kent,

This isn't exactly what you're asking for, but if any
of the squash Ken

I think you just followed-up to a 1992 post...

Karen

I was wondering what the heck he was talking about! ;o)

Jill

Jill,

You wouldn't be the first one to wonder what I was talking
about. Google is how I'm accessing this n.g. and it shows
all recent posts except for the top two. The first is 1992,
the second is 1998, then the remainder are 2004. I have no
idea how there could be six years between the first two
posts, and then another six for the third post. I saw a long
list of 2004's, and for some reason didn't see the first
post is 1992. My fault. Oops.

I posted in the middle of the day, so I can't even claim
exhaustions. Oh well, my fault.

Ken