|Traditional Aga Cookery Book|
|by Louise Walker|
A step by step guide to cooking on the Aga, from bread and cakes to souffles, roasts and terrines, illustrated with two-colour line drawings.
1 - 10 of 351 for summer squash casserole
Peel and slice squash. Place in ... One layer of summer squash, sprinkle with ... may be deleted, if desired, or may be used on only 1/2 of the casserole.
Chop zucchini and summer squash into small cubes, ... 9x13 inch shallow casserole dish. Sprinkle with ... Swiss cheese. Bake at 350 degrees for 35 minutes.
In a large ... 3 qt. glass casserole dish. Spoon veggie ... around the edge. I poke my finger into the center to make sure it's hot all the way through.
Wash and slice squash; add small ... together: In buttered casserole dish place squash ... pour over top. Bake at 350 degrees for 35 minutes. Serve hot.
Cook summer squash with onion in ... 15 minutes, stir every 3 minutes. Drain well. Combine soup and sour cream; stir in carrot. Fold in squash and onion.
Cook squash and onion in ... and stir into squash mixture. Spoon into lightly oiled 2 quart casserole. Bake at 350 degrees for 30-35 minutes. 6 servings.
Arrange squash and onion in ... Combine remaining ingredients and stir into lightly greased 2 quart casserole. Bake at 350 ... to 35 minutes, until set.
In saucepan, cook sliced squash (yellow) - (sometimes ... Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25 to 30 minutes. Serves 6-8.
Slice squash and onion, cook ... mixture and bake in 350 degree oven for approximately 45 minutes, or until top is brown and mixture is bubbly. Serves 5 to 6.
Roll out the ... mixture into the squash, mix carefully ... "excess" squash. It is very complimentary to all meats, a tasty side dish as well as a main dish.
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