San Antonio Squash Casserole Recipes

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

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.

Steps:

• Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
• Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.
• Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.
• Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.
• Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.

Steps:

• 1. Preheat oven to 350. Melt half of butter in skillet and saute onion until soft. Cook squash in microwave with remaining butter. Drain squash.
• 2. Butter a casserole dish. Combine onion, squash, Velveeta, green chiles and soup. Bake until heated through and bubbly around edges.
• 3. Remove from oven and stir to blend in Velveeta. Sprinkle more bread crumbs and grated cheese, if desired. Return to oven until bread crumbs are brown.