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San Antonio Squash Casserole Recipe

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This recipe for San Antonio Squash Casserole, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Wednesday, November 26, 2008


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
1 10 ounce cream of celery soup
3/4 cup bread crumbs

Preheat oven 350
Saute' onions in 1/2 the butter until soft
In a separate skillet, saute' squash in the remaining butter
(Or 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

Personal Notes:
Personal Notes:
This is from the Threadgill's Restaurant in Austin, Tx




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