Texas Squash Mexican Cassarole

Texas Squash Mexican Cassarole

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Barbara Melton


Family and friends LOVE this dish, and so easy to make!It was squash season, family from San Antonio dropped in on Sunday, and had to add to my after church dinner without running to the store. Using these ingredients, walaa!! enjoy!


★★★★★ 1 vote

6 to 8
20 Min
25 Min


  • 3 large
    yellow squash
  • 3 large
    green squash
  • 6 slice
    thick bacon
  • 1 c
    chopped onions
  • 1 tsp
    black pepper
  • 4 slice
    bread garlic/butter
  • 2 c
    mexican shredded cheese
  • 1 can(s)
    rotel tomates

How to Make Texas Squash Mexican Cassarole


  1. cut bacon into 1 inch pieces, and add to large skillet, cooking till brown, adding onions, cooking till translucent. Wash and slice squash, set in bowl, adding to bacon/onion mixture. Saute'till all squash is coated, about 10 minutes, adding rote tomatoes and season with a pinch of black pepper, and 1 tspn garlic powder, and a pinch of salt (optional).
  2. Move to a 9 x 13 cassarole dish, pour all ingrediants into dish, taking the shredded cheese, on top, and then add the garlic toasted bread that has been finally chopped. Cook covered for about 15 minutes (long enough for your kitchen to smell delicious, and the cheese has melted.
  3. This dish is excellen as a side dish to any type of meat, fish, chicken.

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