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    You are in: Home / Recipes / Threadgill’s San Antonio Squash Casserole Recipe
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    Threadgill’s San Antonio Squash Casserole

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 20, 2011

      Great Austin food! As usual, I tweak most every recipe, so I added a teaspoon of ground cumin, and a teaspoon of Mexican Oregano. Next time, I'm thinking about adding a can of drained Rotel tomatoes!

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    • on December 10, 2010

      Nice and cheesy and wonderful flavor. I loved the addition of the green chilies; they really made the dish different from other similar squash casseroles. I made this as written, but used finely crushed crackers instead of breadcrumbs. Thanx for a great new squash recipe!

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    • on November 09, 2008

      Creamy dish, very nice. The kids weren't huge fans, but I didn't like squash when I was a kid either. I think it's the texture thing. I liked it a lot, and so did my in-laws. I used cream of chicken soup. It took about 45 minutes to cook through and it makes a big serving. I would make again, but not til the kids are a bit older and can handle a little squash. Made and reviewed for TexMex Challenge. Thanks! :)

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    • on September 20, 2008

      This casserole is wonderfully creamy and cheesy. I only use an 8 oz can of diced green chiles which is somewhat less than a cup when measured, and it is plenty. It reminds me of Threadgill's; thanks for posting.

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    • on August 05, 2006

      Made this with fresh squash from our garden. Pretty good casserole. A little different than we are use to. Thanks NT44. Bullwinkle.

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    Nutritional Facts for Threadgill’s San Antonio Squash Casserole

    Serving Size: 1 (215 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 158.7
     
    Calories from Fat 76
    48%
    Total Fat 8.5 g
    13%
    Saturated Fat 5.0 g
    25%
    Cholesterol 25.4 mg
    8%
    Sodium 472.9 mg
    19%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 2.3 g
    9%
    Sugars 7.5 g
    30%
    Protein 6.7 g
    13%

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