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squash casserole for either Cotton Patch or Black Eyed Pea

Posted by on Aug. 2, 2008 at 5:17 AM
  • 2 Replies
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I LOVE squash casserole, but I can't seem to figure out what they do at either Cotton Patch or Black Eyed Pea. I would love a recipe for either one.

by on Aug. 2, 2008 at 5:17 AM
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Replies (1-2):
kirabird77
by Member on Oct. 4, 2008 at 1:06 PM
Black Eyed Pea Baked Squash
 
5 lbs. medium size Yellow Squash
2 eggs - beaten
1 C. Bread Crumbs plus additional for topping
1 stick Butter
1/4 C. Sugar
2 Tbsp. Onion - chopped
1 dash Black Pepper
Methods/steps
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.

Combine with beaten eggs, 1-cup breadcrumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole that has been lightly sprayed with a nonstick spray. Cover with light layer of breadcrumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

kirabird77
by Member on Oct. 4, 2008 at 1:11 PM

Cotton Patch Squash Casserole

4 lb yellow squash (10 medium), trimmed, halved lengthwise, and sliced crosswise 1/8 inch thick
1/4 cup vegetable oil
2 teaspoons salt
2 teaspoons black pepper
2 medium onions, chopped (2 cups)
1 green bell pepper, chopped
1 red bell pepper, chopped
7 tablespoons unsalted butter
4 slices firm white sandwich bread with crust, coarsely ground in a food processor (about 2 1/4 cups)
1/4 cup all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup sour cream

Put oven rack in lower third of oven and put a large shallow baking pan on rack, then preheat oven to 475°F.

Toss one third of squash with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then spread in preheated baking pan in 1 layer and roast in oven, stirring once, until tender, 12 to 15 minutes. Transfer squash to a large bowl. Roast remaining squash in 2 batches in same manner, tossing with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper (per batch) just before roasting and adding to bowl when done.

Toss onions and bell peppers with remaining tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in another large bowl, then spread in baking pan and roast, stirring once, until onions are golden, 8 to 10 minutes. Transfer to bowl with squash.

Move oven rack to middle position and reduce oven temperature to 400°F.

Melt 3 tablespoons butter in a saucepan and remove from heat, then add bread crumbs and a pinch of salt, tossing to coat crumbs. Spread evenly in cleaned baking pan and bake, without stirring, until pale golden, about 5 minutes.

Melt remaining 4 tablespoons butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking constantly, 3 minutes. Add broth, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and cool 5 minutes, whisking occasionally, then whisk in sour cream and salt and pepper to taste. Pour sauce over squash mixture and stir gently until combined well.

Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity), then spread squash mixture evenly into it and sprinkle with bread crumbs. Bake casserole until golden and bubbling, 15 to 20 minutes. Serve immediately.

Cooks' note:
Casserole (without bread crumbs) can be assembled 1 day ahead and cooled completely, uncovered, then chilled, covered tightly with plastic wrap. Let stand at room temperature 1 hour before sprinkling with bread crumbs and baking.

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