Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
cook squash and onion in about a tablespoon of butter with seasonings. when done lightly mash mixture. combine milk and soup mix well and add squash mixture. put in a baking dish and layer breadcrumbs then cheese. cook in 350 degree oven for 10-15 minutes.
Time 16m Number Of Ingredients 9 Steps:
Heat a large skillet over medium-high heat. Add the olive oil and butter. Once the oil is hot and the butter is bubbling, add the yellow squash. Stir the squash to coat them in the butter and oil. Sauté for 5 minutes. Stir again and flip the squash over and cook for 4 more minutes. Add the garlic and thyme to the pan. Stir to combine and cook for an additional 2 minutes. Remove the squash from the heat and add the chopped basil, lemon juice, salt, and pepper. Stir and serve immediately.
Time 55m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Steam squash onion and garlic. In food processor mix Mayo, cheese and egg. Add squash, natures seasoning and blend. Pour into a greased quart sized casserole dish. Top with additional shredded cheese. Bake at 350 for 40 minute.
Time 55m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl. Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.
