If you know anyone with a summer garden they're probably trying to give you bags of veggies. In those sacks are probably tomatoes, peppers, zucchinis and the ever abundant squash. The yellow crookneck squash is an over producer. You plant 4 or 5 seedlings and before you know it there is squash coming out of your ears. Yes you can do a lot with the yellow veggie but battering it in cornmeal and frying it can get old. Try this yummy dish and let me know what you think.
My boyfriend finally ripped the plants out of the ground...so now we're getting squash from his parents!
Texas Squash Casserole
2 tbsp butter
2 yellow onions, diced
5 medium yellow squash, chunked
10 ounces Velveeta cheese, cubed
1 can of cream of celery soup
7 ounce can of diced green chilies
1/2 cup bread crumbs
1/4 grated parmesan cheese
2 tsp crushed red pepper
1. Preheat oven to 350 degrees.
2. Saute onions in butter until translucent.
3. Add squash and cook until slightly soft.
4. Drain squash and onion mixture to get rid of any excess liquid.
5. Mix squash and onions with Velveeta, cream of celery soup, green chilies, and crushed red pepper.
6. Pour into greased 9x13 baking dish.
7. Cover with bread crumbs and parmesan cheese.
8. Bake for 30 minutes or until bubbly around the edges.
*this recipe can be cut in half if you don't have veggie lovers in your family.
Love & Later -
Allie
