One of the first things I learned after moving to Texas 41 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.
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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