San Antonio Squash Casserole

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I made this while camping with my family in Maine this year. I forgot a couple things though - the bread crumbs and the diced green chiles! I love the chiles so was crushed to see I forgot them. I still made the dish with all the other ingredients and covered it with crushed up Ritz crackers mixed with about a tablespoon of butter. They were really good that way. The second time I made it - forgot the chiles again but used the bread crumbs - didn't like it that way as much. Next time will be with the chiles and cracker topping!! Thanks Rachel

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This was really good but I make a big change in the receipte which was to change the type of Cheese used. I used a mild white mexican cheese instead of the chedder and it went so well with roasted green chilies instead of just plain green chilies. Really made a difference and was supper good.

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One of the nurses brought squash fro her garden, searched for a recipe and i'm glad i found this very easy, creamy, and yummy squash casserole...my neighbor thought i was a good cook! Thanks.

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I have a huge garden and am so greatful I found this delicious recipe. It's very easy to put together. I have even tried a variety of creamed soups, hot peppers, and different cheeses. All were excellent and received rave reviews at our home. It was very creamy and cheesy with a little kick from the chilis. The squash was tender but slightly firm, so the casserole had great texture. I will be making dish this very often during the growing season. Thank you!

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I cooked the onions until soft, then removed them and cooked the squash in the same skillet (why 2 skillets called for?. The squash I sliced in my food processor. Then I topped it with Italian bread crumbs (next time will do with white bread crumbs, and put back in oven for 15 minutes and it still didn't brown, so I added a little cut-up butter to the top, and cooked another 10 minutes. Think I had too many bread crumbs, but it was still delicious. It makes more than 4 servings, however, more like 8. So I put about half wrapped in aluminum foil into freezer - don't know how that will work, but it should.

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This was very yummy....and I don't particularly love yellow squash.

But I just used the recipe written here as a guide. In reality here's how I whipped it up: You need to sorta 1/2 the recipe for a normal size casserole.
I sauteed 2 medium onions in butter in a skillet [that had a lid]. I poured them into a bowl and added some olive oil to the now empty skillet. When the oil was hot, in went 3 cloves of chopped garlic, then after a minute about a cup 1/2 - 2 cups yellow squash sliced in 1/4" slices. I seasoned it with a shake or two of celery salt and some rosemary. I cooked the squash until almost done with the lid on and stirring occasionally. [15 minutes?] Then I poured it in the bowl with the onions. Add in a 4.5 oz can of the chopped green chilies and about 6 oz of cheese cubes [why not shredded?] and a bit more than 1/2 a can of cream of celery soup. Stir it all up and put it in the buttered casserole dish. Put the lid on the dish and bake it for 30 minutes at 350. Sprinkle a nice layer of bread crumbs on top and bake sans lid for 5 minutes more. Now wallow in it, giggling....

I wonder how Jack cheese would work? Or use zucchini and add Italian spices and cheeses and bread crumbs. [Wouldn't be Santa Antonio anymore though] This is a great basic idea to play with.

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This caserole is super simple to prepare and grand to eat, but the recipe easily serves 10 people. I know because I doubled it for 10 people at a recent dinner and froze what I couldn't get into the largest casserole I own, and left the leftovers, about 1/3 with the hostess.

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I needed a quick side dish to go with my Sunday dinner.Sometimes it is hard to find an easy quick sidedish.It just so happened that my father has agarden and he gave alot of squash.I had cut it up and put it in my deep freezer.I found the recipe on the website and it was out of this world and sooo quick.From me and my family we give it 12 thumbs up!

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This is a wonderful way to cook squash in the summer. We have so much squash in the garden, this fresh way of cooking it was great. The whole family loved it.

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very easy to make and delicious