San Antonio Squash Casserole

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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.

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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.

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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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I first ate at Threadgills' in the seventies while attending UT Austin, so when I saw this recipe I knew it would be sensational. However, whenever I make any squash recipe casserole, I always incorporate at least half a cup of bread crumbs into the mixture. This is especially helpful with this recipe so that it is not so soupy. My favorite brand of bread crumbs is Panko Japanese style. Also, I do not cook the squash and onions separately. I saute both of them in plenty of butter, salt, a liberal amount of pepper, and garlic powder. Before placing the mixture in the casserole, I mash it up some with a potato masher. GREAT RECIPE. You will love it.

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My son's godmother brought me a 4lb yellow squash from her co-workers garden and I jumped on here to pull up all kinds of recipes. This sounded very different and tried it for 4th of July. My family liked it even my 2yr twins ate it. It has great flavor with the roasted chilies and cheese..very tex mex. I also used a pre-shreded Mex blend and it was very yummy.

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I planned on using half American and half cheddar cheese, but after putting the American cheese in, decided it looked like plenty. It was very nice that way, and it also seemed nicer not to completely bury the squash under the other flavors.

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This casserole was very tasty but too thin in consistency.

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VERY Yummy! It will become a regular.

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This recipe was good...although I didn't add the pound of cheese...I used 2 cups of a mexican blend cheese...it was good and cheesy...I also crushed up crackers and added a little butter to them and used that as a topping. Will definitely make again.

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FABU!