Make zucchini squash casserole. Preheat your oven to 450°F. Lightly grease an 11×7-inch or 2-quart baking dish. While the ...

2. Melt butter in skillet. Add squash, onion, and garlic salt. 3. Saute for 10 minutes over medium heat until tender. Take off heat. 4. Add sour cream, mayonnaise, cheddar and parmesan to the skillet.

• 2 yellow squash (or zucchini, or a combination of both) • 1 medium onion, thinly sliced • 3 tablespoons butter, divided • 1 pound Swiss cheese, sliced thin • 1/4 cup sour cream • 1 ...

8 cups sliced zucchini, sliced 1/4 inch thick (about 2 1/2 pounds) 1 cup chopped onion 1/2 cup fat-free low-sodium vegetable broth 2 cups cooked rice 1 cup (4 ounces) shredded reduced-fat or fat ...

Dear SOS: Here is the zucchini casserole recipe that I think Liz Horvath was requesting (Culinary SOS, Aug. 15). I have brought it to many potluck dinners, and it's always a big hit. As you can ...

Add onion mixture to squash in mixing bowl along with corn, white Cheddar cheese, sour cream, mayonnaise, eggs, ½ cup bread crumbs and ½ cup Asiago. Mix well and season to taste with salt ...

Working in 2 batches and adding 1 Tbsp. unsalted butter between batches, cook 3 lb. yellow summer squash, sliced crosswise ¼" thick, tossing often, until softened and golden brown, 8–10 minutes.

3 large eggs, beaten. 2 ounces cream cheese. Instructions. Heat oven to 350 degrees. Butter a 9-inch pie plate. In a large skillet, melt the butter over medium heat.

Heat the oven to 375°F. Spray a 3-quart shallow baking dish with the cooking spray. Stir the chicken, zucchini, peppers and rice in the baking dish.

Grease a 1 1/2-quart casserole. 3 Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole.