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San Antonio Squash Casserole Recipe
Ingredients:
- 2 cups sliced yellow squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed tortilla chips
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine squash, onion, cheese, sour cream, salt, and pepper.
- Pour mixture into a baking dish and top with crushed tortilla chips.
- Bake for 40 minutes or until golden brown and bubbly.
What You Will Need to Make This Casserole
Read more: Squash Casserole Recipe
What you will need to make San Antonio Squash Casserole
- Yellow squash: Adds a tender texture and mild flavor, making it the perfect base for this comforting casserole.
- Onion: Provides a savory depth and slight sweetness, balancing the flavors in the dish.
- Cheddar cheese: Melts into a creamy, rich layer, adding a sharp, tangy taste.
- Sour cream: Brings a creamy consistency and slight tang, enhancing the overall richness.
- Tortilla chips: Adds a crunchy topping, providing a delightful contrast to the creamy casserole.
Essential Tools and Instruments
What tools/instruments will be needed to make San Antonio Squash Casserole Recipe
- Mixing bowl: Essential for combining squash, onion, cheese, sour cream, salt, and pepper evenly before baking.
- Baking dish: Holds the casserole mixture and ensures even cooking in the oven.
- Oven: Bakes the casserole to a golden brown, bubbly perfection.
- Knife: Needed for slicing the squash and chopping the onion accurately.
- Measuring cups: Ensures precise amounts of squash, cheese, sour cream, and crushed tortilla chips.
San Antonio Squash Casserole Recipe
A delicious and hearty squash casserole with a Tex-Mex twist.
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Ingredients:
Main Ingredients
- 2 cups sliced yellow squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed tortilla chips
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine squash, onion, cheese, sour cream, salt, and pepper.
- Pour mixture into a baking dish and top with crushed tortilla chips.
- Bake for 40 minutes or until golden brown and bubbly.
Notes:
Serve hot and enjoy!
Read more: Squash and Rice Casserole Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Cover the unbaked casserole with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Remove plastic wrap and foil, let sit at room temperature for 30 minutes.
- Bake as directed.
Using crushed tortilla chips as a topping adds a delightful crunch and a hint of corn flavor that pairs perfectly with the creamy squash mixture.
Frequently Asked Questions About This Casserole
FAQ:
How do I prevent the squash from becoming too watery?
Salt the squash slices and let them sit for 10 minutes. Then, pat dry with paper towels.
Can I use a different type of cheese?
Yes, Monterey Jack or Colby work well too.
Is it possible to make this casserole ahead of time?
Absolutely, assemble it and refrigerate. Bake when ready.
Can I add meat to this recipe?
Sure, cooked ground beef or shredded chicken are great additions.
What can I use instead of tortilla chips for the topping?
Crushed crackers or breadcrumbs make good substitutes.
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