San Antonio Squash Casserole

From Threadgill’s – The Cookbook

Notes: I only used 3 lbs. of squash and my 9×13 dish was almost overflowing with squash. If you have a bigger baking dish, go ahead and use the entire 4 lbs. that it calls for. I also used the whole can of cream of celery – I didn’t measure out 1 cup.

2 tablespoons butter or margarine
2 cups yellow onion, diced
4 pounds yellow squash, sliced 3/8-inch thick
8 ounces Velveeta, cut into 3/4-inch cubes
1 cup cream of celery soup (undiluted)
1 cup green chillies, diced
1/2 cup bread crumbs
Parsley for garnish

Preheat oven to 350. In a 14-inch pan, sauté onion in butter. Add squash and cook until slightly softened. Squash will release a lot of water, which must be drained. Mix squash and onion with cheese, soup, and green chillies and place in oiled casserole dish. Cover with bread crumbs and bake about 30 minutes or until hot throughout. Garnish with parsley and serve. Makes 10 big servings.

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