Food recipes
Ranch Squash Casserole
Ranch Squash Casserole Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt cheese, parmesan, hard cream, sour, cultured butter, without salt salt, table spices, pepper, black spices, parsley, dr...
Ranch Squash Casserole
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, parmesan, hard
cream, sour, cultured
butter, without salt
salt, table
spices, pepper, black
spices, parsley, dried
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
Directions:
Preheat oven to 350F.
Use a mandolin to slice yellow squash into 1/4-inch thick slices.
Add squash, cream cheese, sour cream, butter, salt, pepper, and parsley to mixing bowl and stir until mixed thoroughly.
Pour mixture into 9x13 baking dish.
Top with Panko bread crumbs, then drizzle extra virgin olive oil over entire top.
Bake at 350 for 30 minutes, then increase temperature to 500 and bake 5 minutes or until bread crumbs have turned a golden brown.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, parmesan, hard
cream, sour, cultured
butter, without salt
salt, table
spices, pepper, black
spices, parsley, dried
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
Directions:
Preheat oven to 350F.
Use a mandolin to slice yellow squash into 1/4-inch thick slices.
Add squash, cream cheese, sour cream, butter, salt, pepper, and parsley to mixing bowl and stir until mixed thoroughly.
Pour mixture into 9x13 baking dish.
Top with Panko bread crumbs, then drizzle extra virgin olive oil over entire top.
Bake at 350 for 30 minutes, then increase temperature to 500 and bake 5 minutes or until bread crumbs have turned a golden brown.