Threadgill’s San Antonio Squash Casserole
photo by Parsley
- 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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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! :)