San Antonio Squash Casserole

San Antonio Squash Casserole

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Karla Harkins


I came across this recipe a long time ago. I thought it sounded good and different.


★★★★★ 1 vote

15 Min
30 Min


  • 2 oz
    butter, divided
  • 2 c
    diced yellow onion
  • 2 lb
    yellow squash, sliced
  • 1 lb
    velveeta cheese, cubed
  • 8 oz
    canned diced green chiles
  • 1 can(s)
    cream of celery soup
  • 1 3/4 c
    bread crumbs

How to Make San Antonio Squash Casserole


  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.

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