San Antonio Squash Casserole
I have tried this dish at Threadgill's in Austin and it's yummy. This is supposed to be their recipe
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 4
side dish
vegetables
squash
american
fall
creamy
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 cup bread crumbs
- 2 ounces butter divided, plus more for pan
- 2 cups yellow onion diced
- 2 pounds yellow squash sliced
- 1 pound american cheese cubed
- 8 ounces diced green chiles
- 10 ounces cream of celery soup
- Carbohydrate 38.3523563507715 g
- Cholesterol 145.068563135 mg
- Fat 51.8460453829126 g
- Fiber 6.23613482351482 g
- Protein 33.0674891961089 g
- Saturated Fat 30.8386420511184 g
- Serving Size 1 1 Serving (582g)
- Sodium 1893.2484479822 mg
- Sugar 32.1162215272566 g
- Trans Fat 3.11521358934194 g
- Calories 736 calories
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.
