South of the Border Squash

Submitted by MelinOhio

"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."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 8

ingredients

• 1 1⁄2 lbs summer squash
• 1 medium onion, chopped
• 2 tablespoons butter
• 1 (4 ounce) can diced green chilies
• 2 tablespoons flour
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 1⁄2 cups grated monterey jack cheese
• 1 egg
• 1 cup cottage cheese
• 2 tablespoons parsley
• 1⁄2 cup parmesan cheese

directions

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

Reviews

[*Parsley*]

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!