Friday, August 9, 2013

Reprise~South of the Border Squash

Recently I saw on one of my favorite blogs, Lindaraxa , a recipe using Summer Squash , Cheesy Summer Squash Casserole .  I thought it would be a good time to reprint  this recipe that has been a family favorite of ours for years using yellow squash . I most often prepare this recipe during the holidays but there is no reason not to prepare it anytime especially when yellow squash is so plentiful during the summer . It is a most unusual recipe for yellow squash and men just love it even if they don't usually eat yellow squash .

South of the Border Squash Casserole
 Serves 6

1 cup chopped onion
2 to 2 1/2 pounds yellow squash, sliced
2 tablespoons butter
1 4-ounce can chopped green chilies
2 tablespoons all-purpose flour
1 teaspoon salt
Pepper to taste
1 ½ cup Monterey Jack cheese, grated
1 egg
1 cup cottage cheese, small curd
2 tablespoons fresh parsley, chopped
½ cup freshly grated parmesan cheese

Preheat oven to 375 degrees . Butter a 9x13 inch pan or 2-quart casserole dish . In a skillet , sauté onion and squash in butter until tender . Stir in chilies , flour , salt and pepper . Pour into casserole . Sprinkle Monterey Jack cheese on top . Stir together the egg , cottage cheese , and parsley . Spread this mixture over the Monterey Jack cheese .
Sprinkle with Parmesan cheese . Bake for 25 to 30 minutes .

My Notes : The cottage cheese mixture is a little difficult to spread but be patient , it will spread over the entire pan . Depending on the oven it sometimes needs to be cooked a little longer . A nice light browning on the top .

I use a 12-inch sauté pan to sauté the squash and onions .

It goes together very quickly and can be put together the day before to this point and ready to pop in the oven when needed . I always use parsley from my herb garden and it gives a nice green color to the dish and also a special freshness .
Try this one , I am quite certain you will come to love it as well . A different take on most Yellow Squash casserole's .
I am sharing this recipe at Michael Lee's blogging party, Foodie Friday . You can see other shared recipes by clicking HERE .
Enjoy your weekend !


  1. That dish looks so delicious, I cannot wait to try such a refreshing recipe...I love fresh vegetables and this sure fits the bill, thanks for the great tutorial it makes it so easy...stop over for a visit and see my jungle, let me know what you think...

  2. Looks fab, Carolyn! Thanks for sharing.


  3. Yes! Why wait till the holidays when squash is crazy abundant now. Awesome recipe.


  4. Ah, there it is! I agree with Velva...this is the time for squash. The recipe is already on my recipe file under must try. Can't wait to try yet another squash casserole recipe and this one is certainly different. I adore them.

  5. This looks delicious Carolyn. I know it would be a very popular dish at my house ~ you're right, why wait until winter? This would be perfect for a BBQ/grilled meal (cook-out). Thank you for sharing the recipe. ((hugs)) ~m.

  6. Carolyn, this looks so good that I had to get the ingredients yesterday and will make this soon! Thank you!

  7. I wonder if this would taste just as good with zucchini? I'll have plenty of that very shortly :) It sounds delicious!

  8. Popping in from Mari's blog. I am going to try this!

  9. You ladies surely know how to make food look delicious. My dad always said it mattered how food looked.