Tuesday, February 26, 2013


One of the first things I learned after moving to Texas 31 years ago was that Texans love their jalapenos and their squash casserole.  Combine the two and it is heaven on earth to a Texan.  I have had this recipe since my early years in Texas.  Don't know where it originated but it is good.

6 or 7 large squash, diced or sliced - your preference
1/2 cup chopped onion

Cook squash and onion in a little water until tender.  Drain well and add:

3 tbsp butter
1 large jar CHEEZ-WHIZ
1 can cream of chicken soup
1 small can chopped green chilies (more if you like it hot)
2 eggs well beaten

Put into a buttered casserole dish and top with buttered bread crumbs.  Bake at 300 degrees until set, approximately 40 minutes.

Yield: 6 servings.

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