TWO SQUASH CASSEROLE

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Two Squash Casserole image

I love when squash is ready in our little garden! I have quite a few go to recipes, this is one I really like. Again, I got this recipe in Louisiana. Did I say I was from Texas!!

Provided by Teena Mathis @RIOGRANDECOOK

Categories     Vegetables

Number Of Ingredients 9

1 pound(s) yellow squash, sliced
1 pound(s) zucchini squash, sliced
1 - onion medium, chopped
2 tablespoon(s) bacon drippings
1 can(s) tomato sauce 8 oz.
1 can(s) green chiles diced 4 oz.
1 cup(s) cheddar cheese, shredded
1/2 teaspoon(s) salt
- italian bread crumbs

Steps:

  • Cook yellow squash and zucchini separately in small amount of water for 5 minutes, drain well. Saute onion in bacon drippings until tender but not brown. Combine tomato sauce, chiles and salt, stir well.
  • Place yellow squash in 1 1/2 quart deep casserole, add onion spreading evenly, pour half of sauce over onion, add zucchini and pour remaining sauce over top.
  • Sprinkle with cheese and top with breadcrumbs. Bake at 350 degrees for 30 minutes until bubbly.
  • Note: Sometimes I do not add breadcrumbs, it is good either way.

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