Threadgills San Antonio Squash Casserole Recipes

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SQUASH CASSEROLE



Squash Casserole image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds yellow squash, sliced
1 small onion, chopped
1 small bell pepper, chopped
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon white pepper
1 1/2 pounds cheddar cheese
1 cup Italian bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.

SAN ANTONIO SQUASH CASSEROLE



San Antonio Squash Casserole image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 ounces butter, divided, plus more for pan
2 cups diced yellow onion
2 pounds sliced yellow squash
1 pound cubed American cheese
8 ounces canned diced green chiles
10 ounces cream of celery soup
3/4 cup bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • Melt half of the butter in a large skillet over medium heat. Add onion and saute until soft. In a separate skillet, saute the squash in the remaining butter until soft. Alternatively, you can cook the squash in the microwave. Drain excess liquid from squash.
  • Butter a casserole dish and then combine the onion, squash, cheese, green chiles, and soup in the casserole dish. Bake until heated through and cheese is well melted. Remove from oven, stir, and sprinkle bread crumbs on top. Return to the oven and bake 5 more minutes, or until bread crumb mixture is golden.

THREADGILL'S SAN ANTONIO SQUASH CASSEROLE



Threadgill's San Antonio Squash Casserole image

Make and share this Threadgill's San Antonio Squash Casserole recipe from Food.com.

Provided by NT441057

Categories     Vegetable

Time 1h

Yield 10 serving(s)

Number Of Ingredients 7

2 tablespoons butter or 2 tablespoons margarine
2 cups yellow onions, diced
4 lbs yellow squash, sliced 3/8-inch thick
8 ounces Velveeta cheese, cut in 3/4-inch cubes
1 cup cream of celery soup, undiluted
1 cup green chili, diced
1/2 cup breadcrumbs

Steps:

  • 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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