Threadgill’s San Antonio Squash Casserole

"Yellow squash casserole. One of the best!"
photo by Parsley photo by Parsley
photo by Parsley
photo by LilPinkieJ photo by LilPinkieJ
photo by LilPinkieJ photo by LilPinkieJ
photo by LilPinkieJ photo by LilPinkieJ
photo by LilPinkieJ photo by LilPinkieJ
Ready In:




  • PREHEAT OVEN to 350. In a 14-inch pan, sauté onion in butter. Add squash and cook until slightly softened. Squash will release a lot of water, which must be drained. Mix squash and onion with cheese, soup, and green chilies and place in oiled casserole dish. Cover with bread crumbs and bake about 30 minutes or until hot throughout. Makes 10 servings.

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  1. Janet R.
    Made this last night for a dinner party. Everyone loved it and went back for seconds. Tweaked this recipe using cream of poblano soup instead of cream of celery and added 4 oz of cream cheese just because!
  2. chow n groove
    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!
  3. *Parsley*
    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!
  4. LilPinkieJ
    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! :)
  5. appleydapply
    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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