|by Michael McLaughlin|
Nestled in New York's cutting-edge Flatiron district, Pamela Morgan's catering and carry-out shop, Flavors, is a runaway sensation.
1 - 10 of 338 for no-egg yellow squash casserole
Drain cooked squash and mash. Combine all other ingredients. Turn into buttered casserole dish; top with crackers and bake 1 hour at 350 degrees.
Mix together and ... Serves 8. 3 eggs, beaten 1/4 ... 3 1/2 quart casserole. Add eggplant, ... 1 hour, mix squash with okra and ... before serving. Serves 8-12.
Mix everything. Put in 3 quart casserole dish. Bake at 350 degrees until top is brown and has set (20 minutes or more).
Fry bacon. Remove ... bacon grease. Add squash and cook until ... Sprinkle topping on this and bake at 350°F for 35 minutes, uncovered. Mix together.
Mix mayonnaise, onion, bell pepper, egg, sugar, and salt ... together. Spread on squash slices. Put grated cheese on top. Bake 40 minutes at 325 degrees.
Boil onion with squash (yellow summer). Drain. Mix all ingredients together. Top with Ritz crackers, crushed. Bake 350 degrees 1 hour.
Combine squash with onion, 1 tablespoon butter, eggs, salt and ... lightly greased small casserole dish. Combine remaining ... 350 degrees for 30 minutes.
Cut and boil squash in enough water ... saute'd onion. Add egg and sour cream. Put in deep casserole dish. Top with ... butter. Bake 30 minutes at 350 degrees.
Boil squash and drain. Cook all ingredients, layer up. Add cheese on top.
Peel and cut ... Add cut up squash; cook until ... ingredients. Pour into greased casserole dish. Bake at 350 degrees for ... or until bubbly and brown.
top of page