Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Cajun Squash Casserole
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- #5326

1-2 hrs
ingredients
3 pounds yellow squash
OR
4 1/2 packages (10 oz. size) frozen yellow squash
1 teaspoon salt
1 tablespoon dried green onion
5 tablespoons butter or margarine, divided
3/4 cup coarsely chopped onion
3/4 cup chopped celery
1/2 cup chopped bell pepper
1 can (10.75 ounce size) cream of celery soup
2 tablespoons chili sauce or ketchup
1 tablespoon Worcestershire sauce
1/2 (4 in. size) hot pepper, seeded and finely chopped
OR
1/2 teaspoon Tabasco sauce
1/4 teaspoon freshly ground black pepper
1/4 seasoned salt
1/4 teaspoon baking powder
1/2 cup grated Parmesan cheese (optional)
Seasoned or buttered bread crumbs
directions
Wash squash and slice thinly, unpeeled.
Combine salt, dried green onion, and 2 T. of the butter in a saucepan and cover.
Cook over low heat for 15 to 20 minutes or until until squash is tender but not mushy. Do not add water; let this cook in its own juice plus the butter. This makes about 3 1/2 cups cooked squash.
In a heavy skillet, saute onion in 3 T. butter over medium heat until onion is clear.
Add chopped celery and bell peppers and cook until barley tender. This mixture should be a little crunchy.
Along with cooked squash, add remaining ingredients except Parmesan cheese and bread crumbs. Simmer mixture a minute or two, taste, and add more salt if needed.
Divide mixture between two buttered, 1 1/2 qt. oblong casseroles; sprinkle tops with Parmesan cheese and bread crumbs.
Bake at 350 degrees F for 20 to 30 minutes or until casserole is bubbly and bread crumbs are toasted.
added by
emelinaknows
nutrition data
Nutritional data has not been calculated yet.This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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