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Casseroles - Vegetable Squash And Cheese Post by :ccagent Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2233

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Casseroles - Vegetable Squash And Cheese

4 Tbls. butter
10 -12 yellow or green summer squash (sliced thin)
1 3/4 C finely crushed Ritz cracker crumbs
10 slices American cheese
3 Tbls. brown sugar

Preheat oven to 375

In a large frying pan, saute squash in butter until soft. Add brown sugar,cook 5-10 min. more.

Put 1/2 of squash in a 9 in. square pan, top with 5 cheese slices and 1/2 of crumbs, repeat layers ending with crumbs.

Bake for 35-45 min. until golden.
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Casseroles - Vegetable Summer Squash Casseroles - Vegetable Summer Squash

Casseroles - Vegetable Summer Squash
2 lg. Zucchini squash, cubed 2 lg. Yellow squash, cubed 2-3 lg. Carrots, julienned 1/2 Onion, chopped (Vidalia was great) 1/2 Red pepper, chopped Salt & freshly grated pepper to taste 1/2 ts. Celery seed ('cause we like it) 1/2 c. Butter or marg. 1 c. Cheddar cheese, grated (I used 1.5 c.) 1 c. Sour cream (I used about 3/4 of the pt.) 1/2 ts. Chives 1/2 ts. Paprika 1 c. Breadcrumbs Parmesan Cheese, freshly grated 1. Preheat oven to 350 deg. Prepare veggies: julienne carrots, cut squash in chunks. Cook for a few min. in boiling, salted water; drain

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1 bunch leeks (about 1 pound) root ends trimmed and tops cut so about 2 inches green remain. 1 pound carrots (about 7 medium), peeled 1 1/2 pounds red-skinned potatoes, scrubbed and sliced very thin (5 1/2 cups) 2 teaspoons minced garlic 1 teaspoon salt 1/2 teaspoon pepper 6 ounces part-skim Jarlsberg cheese shredded (1 1/2 cups) Heat oven to 375 degrees and grease 13 x 9 x 2 inch or shallow 3 quart baking dish. Cut leeks lengthwise in quarters, then in 2 inch pieces. Rinse in a colander under cold running water, removing any grit between leaves; patdry with