Photo: San Antonio Squash Casserole Recipe
Ingredients
- 2 ounces butter, divided, plus more for pan
- 2 cups diced yellow onion
- 2 pounds sliced yellow squash
- 1 pound cubed American cheese
- 8 ounces canned diced green chiles
- 10 ounces cream of celery soup
- 3/4 cup bread crumbs
Directions
Preheat oven to 350 degrees F.
Melt half of the butter in a large skillet over medium heat. Add onion and saute until soft. In a separate skillet, saute the squash in the remaining butter until soft. Alternatively, you can cook the squash in the microwave. Drain excess liquid from squash.
Butter a casserole dish and then combine the onion, squash, cheese, green chiles, and soup in the casserole dish. Bake until heated through and cheese is well melted. Remove from oven, stir, and sprinkle bread crumbs on top. Return to the oven and bake 5 more minutes, or until bread crumb mixture is golden.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By teenbean1
on July 20, 2012
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This recipe was a big hit with friends and family.
I modified it a bit by using Colby cheese (and half of the amount that was called for in the recipe and added a couple of ounces of diced jalapenos to give it a little kick! This is a great recipe for leftovers also; it keeps in the fridge for several days.
By lauralab_13015812
Evansville, 53
on July 21, 2010
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I made this last night and it is by far the best Side Squash dish that I have ever tasted. It is super easy to make( I Microwaved my squash...simple simple. This will definitely be made again and again. We loved it. If you love fried green tomatos and onions, I truly believe you'll love this also.
By sirwinlaw_8997347
San Marino, CA
on September 27, 2009
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I had so much yellow squash from the garden, I didn't know what to do with it. Many of them got quite large and hard and tough before I found them and harvested them. I was challenged. I searched the internet and found this recipe. I cooked my squash longer than called for, but it did get soft and the very hard squash itself was, to my surprise, tasty. I doubled the recipe ( I had 5 lb. of squash before discarding one too hard to cut and trimming and slicing the remainder! I ended up with just under 4 lb of ready to go squash. I used 1 can cream of celery soup and one cream of mushroom, because that was what I had. I used 2 lb. Mexican Cheese (no one who really cooks uses American cheese, right? I was worried the recipe called for too many diced green chilis, and I kept tasting as I added them, but I concluded all were needed. In the end, I had 4 different 8 X 8 inch casseroles. I froze 3 and ate one tonight, with leftovers for tomorrow and probably another evening. I was so relieved that it was really good.
Thank you for a good recipe. But - readers could easily cut back on the cheese, if they like -- maybe even by half. If I hadn't been pressed, I would have tried one-half the cheese and used 2% cheese. But I just added it all because if this casserole wasn't really good, I was in trouble, having 4 of them (at least 8 dinners for the 2 of us, if not 12! And we need to eat them all within the freezer life -- what? about 3 months! I was challenged, but I came out well. Thanks for a very good recipe.
Sandra
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