Best Potato Squash Casserole Recipes

POTATO AND SQUASH CASSEROLE

Steps:

• Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.

VEGETARIAN POTATO AND SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cover the bottom of the baking pan with a layer of potato slices; season with salt and pepper. Place squash slices on top of the potatoes; repeat seasoning. Lay tomato slices on top of the squash; repeat seasoning. Continue layering the vegetables in this pattern, seasoning each casserole layer. Scatter onion over the casserole; dot with butter.
• Bake in the preheated oven until the top is golden brown and the potatoes are soft, about 1 hour.

POTATO SQUASH CASSEROLE

Steps:

• In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture., In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

SWEET POTATO SQUASH CASSEROLE

Steps:

• Preheat oven to 375° and cut the sweet potatoes in half.
• Cut the butternut squash in half vertically and scrape out the seeds.
• Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
• Scoop the potato and squash out of the skins, combine them, and mash until smooth.
• Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
• Discard cinnamon sticks and stir orange syrup into the mashed vegetables.

EASY CHEESY SQUASH AND POTATO CASSEROLE

Steps:

• 1. In large bowl mix together squash, potatoes, onion, salt, pepper, garlic powder. In large pan, add olive oil "on medium High heat" pour in squash/potato mixture and saute` for 8-10 mins. Pour back into bowl and add cream of chicken and cream of cheddar and mix in cooked bacon until all combined. Pour in 9x13 baking dish or pan (I line mine with foil) Sprinkle crushed croutons on top, then shredded Cheese. Bake on 350* for 30 mins. I hope you enjoy :)

SWEET POTATO & WINTER SQUASH CASSEROLE

Steps:

• Cook squash according to directions on package.
• In a large bowl, mash sweet potatoes coarsely; add squash, butter, salt, and cinnamon, stirring until well mixed.
• Heat oven to 400 degrees F.
• Lightly grease a 1-quart baking dish with non-stick cooking spray.
• Spoon squash mixture into dish.
• Top with marshmallows and bake for 10 minutes or until heated through and marshmallows are lightly browned.

ALL-IN-ONE CHICKEN, SQUASH & NEW POTATO CASSEROLE

Steps:

• Heat oven to 375°F Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Season and bring to the boil, then simmer gently for 10 minutes
• Tuck in the chicken breasts making sure that they are submerged.
• Cover and transfer to oven for 15 mins until the chicken is cooked through.
• Lift out chicken and veg, set aside and keep warm, then boil the stock until reduced by half.
• Add the beans and olives, simmer until cooked. Season and serve.

ALL-IN-ONE CHICKEN, SQUASH & NEW POTATO CASSEROLE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Season and bring to the boil, then simmer gently for 10 mins.
• Tuck in the chicken breasts making sure that they are submerged. Cover and transfer to oven for 15 mins until the chicken is cooked through. Lift out chicken and veg, set aside and keep warm, then boil the stock until reduced by half. Add the beans and olives, simmer until cooked. Season and serve.