Texas Squash

Texas Squash Casserole

Miz Helen's Kitchen

serves 6 to 8


2 pounds yellow squash, sliced

1 medium onion, medium chop

1 red bell pepper, medium chop

1 green bell pepper, medium chop

1 or 2 jalapenos, finely chopped

1 cup diced Velveeta Cheese

1 cup Mexican Mix Cheese (Cheddar and Monterey Jack), grated

1 teaspoon salt

1 teaspoon pepper

6 tablespoons butter

2 1/2 cups Ritz Crackers, in fine crumbs


Wash and slice the squash.

Chop the onion and peppers.

Steam the squash until tender and set aside to cool.

In a very large skillet, heat 3 tablespoons butter and add the onion and bell peppers, saute until tender.

Add the Jalapeno and, cook for 2 to 3 minutes, stirring constantly so the mix does not stick to the bottom of the skillet, stir in the squash.

Add the cheeses and stir until most of the cheese is melted.

Remove from heat.

Spray a 2 quart baking dish with cooking oil.

Sprinkle the Cracker Crumbs over the top of the casserole.

Melt 3 tablespoons butter and drizzle over the top of the crackers.

Bake the casserole in a preheated 325 degree oven for 30 minutes until the cheese is bubbling in the center of the casserole.

Remove from the oven and let cool for at least 10 to 15 minutes before serving.