Cheesy Squash Casserole

Updated at: Tue, 13 Feb 2024 23:20:13 GMT

Step 1

Preheat oven to 375°F. -- Convection oven to 350°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prep vegetables.

Step 4

1. In large stockpot or saucepan sauté squash and onions until tender; drain.

Step 5

2. Season with salt and pepper

Step 6

3. Add milk and margarine; stir to combine.

Step 7

4. Add liquid eggs, cheese and cracker crumbs; mix to combine. Pour into steam table pans sprayed with nonstick cooking spray.

Step 8

5. Bake 35 - 40 minutes or until desired internal temperature is reached.

Step 9

CCP: Final internal cooking temperature 135°F.

Step 10

CCP: Maintain holding 135°F or above.

Step 11

Serve 4 oz. spdl per portion.

Step 12

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours.

Step 13

Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 14

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.

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