Best 8 Scalloped Squash Red Pepper And Corn Gratin With Cheddar Crust Recipes

SCALLOPED SQUASH

Steps:

• Cook sliced squash until tender, drain.
• Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
• Pour into a 2-quart casserole dish that has been buttered.
• Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
• Sprinkle this over the squash. Top with the grated cheese.
• Bake at 350°F for 20 minutes.

SCALLOPED SWEET CORN CASSEROLE

Steps:

• Preheat oven to 350°. In a small bowl, mix cornstarch and water until smooth. In a large saucepan, heat butter over medium heat. Stir in corn, evaporated milk, 3/4 teaspoon sugar and 1/2 teaspoon salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened; cool slightly., In a large bowl, whisk eggs, milk, pepper and the remaining sugar and salt until blended. Stir in bread, onion and corn mixture. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish., Bake, uncovered, 40 minutes. In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden brown. Freeze option: Cool unbaked casserole, reserving Rice Krispies topping for baking; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SCALLOPED CORN BAKE

Steps:

• In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish. , Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

SCALLOPED SQUASH, RED PEPPER, AND CORN GRATIN WITH CHEDDAR CRUST

Steps:

• For sauce:
• Melt butter in heavy medium skillet over medium heat. Add flour and whisk 1 minute. Whisk in hot milk; whisk until mixture boils, thickens, and is smooth, about 5 minutes. Remove from heat. Add cheese and hot pepper sauce and whisk until cheese melts. Season sauce to taste with salt and pepper.
• For vegetables:
• Butter 11x7x2-inch glass baking dish. Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat. Add half of yellow squash and half of zucchini; sauté until crisp-tender, about 4 minutes. Transfer squash-zucchini mixture to large bowl. Repeat with 1/2 tablespoon oil and remaining yellow squash and zucchini.
• Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté until onion is golden and pepper is tender, about 7 minutes. Stir in corn and rosemary. Transfer to bowl with squash-zucchini mixture. Mix in cheese sauce. Season to taste with salt and pepper. Transfer mixture to prepared dish. Dot with butter. (Can be prepared 1 day ahead. Cool slightly. Cover with foil and refrigerate. Before continuing, heat covered gratin in 400°F oven until warm but not hot, about 20 minutes.)
• For topping:
• Preheat oven to 400°F. Mix breadcrumbs, cheese, and melted butter in bowl until crumbs are coated with butter. Sprinkle crumbs evenly over gratin. Bake until vegetables are heated through and crumbs are crisp and golden, about 35 minutes.

YELLOW SQUASH AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
• Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
• Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

MOMOSITA'S SCALLOP SQUASH (PATTY PAN) GRATIN

Steps:

• Preheat oven to 350 degrees.
• Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
• Boil the squash covered in 1 inch of water for 2 minutes.
• Line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
• Melt the butter in a pan and saute the onion and garlic for 2 minutes. Add the corn and continue cooking until soft. Add salt, pepper, paprika and sugar.
• In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
• Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing).
• Sprinkle the parmesan cheese over the top and replace the squash tops.
• Bake for 30 minutes.

GARLICKY SUMMER SQUASH AND FRESH CORN

Steps:

• Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
• Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

SCALLOPED BUTTERNUT SQUASH

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F. Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).
• Stir together salt and pepper in a small bowl. Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks). Peel squash and very thinly slice crosswise with slicer.
• Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.
• Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash. Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife. Bake squash until tender, about 45 minutes.
• Discard parchment and let squash stand 10 minutes before serving. If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula.
• *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).