South of the Border Squash

"This is a great recipe in the summer when the gardens are overloaded with summer squash. I have served this to people who say they don't like squash and they like this."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
1hr
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Dice squash.
  • Saute with onions in butter until tender but still crisp.
  • Fold in chilies, flour, salt, and pepper.
  • Place in greased, 1 1/2 quart baking dish; sprinkle with Monterery Jack cheese.
  • Combine egg, cottage cheese and parsley.
  • Layer over cheese, sprinkle with parmesan.
  • Bake uncovered at 400 for 25-30 minutes, until heated through.

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Reviews

  1. I can see why squash haters would like this. It's a nice mix of flavors and textures. There is a smooth and cheesiness and then a little firmness (not quite crunchiness) from the squash mixture. It's not a mushy casserole at all. I'll make this a lot this summer when my aunt gives out her summer squash again. Thanx for posting this!
     
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