South of the Border Squash Casserole
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 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 !