Fresh Squash Casserole
  • 3tablespoons butter
  • 1tablespoon tagliatelle
  • 1medium cooking spray
  • 1garlic carton sour cream1 8-ounce package cream cheese1 package taco seasoning mix1 can refried beans
  • 2pounds breasts or 6 chicken thighs, skinless12-ounces barbeque sauce1 can pineapple, sliced and in juice1 can beer, optional1 loaf white bread or 1 pack hamburger buns
  • 2pounds tenderness
  • 3 eggs
  • ½cup powdered sugar
  • 1teaspoon salt
  • ¼teaspoon Ranch dry season mix
  • 1tablespoon black-eyed peas1 can black beans1 can niblet corn1 can shoepeg corn2 small cans black olives, chopped2 small cans green chili peppersJalape?o peppers, choppe
  • ¼cup ducks with salt and pepper.
  • ¼cup potatoes, peeled and boiled? cup butter or margarine1/8 teaspoon salt1 egg yolk? cup to 1 cup flour1 slice white bread, cut into 1-inch cubes1 tablesp
  1. Preheat oven to 350 degrees
  2. Heat butter and oil in a large skillet
  3. Add onion and garlic, cook 2 minutes
  4. Add zucchini and yellow squash
  5. Cover and cook over medium heat 15 minutes, stirring occasionally
  6. With a slotted spoon, transfer mixture to a buttered 2-quart casserole dish
  7. Combine eggs, half and half, salt, pepper and thyme
  8. Pour over squash and mix well
  9. Bake 35 minutes
  10. Remove from oven and top with Panko and cheese
  11. Place under broiler and broil until brown, 3 minutes