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Simple Texas Summer Squash Casserole Cooking Recipes

I first had a variation of this at a barbecue beside a placid Texas lake. It was the perfect summer accompaniment for the fiery barbecued brisket and ribs that were on the menu. If you have summer squash haters in the house, this could be a great way to change their minds.


Makes 6 to 8 servings

  • 2 tablespoons butter, plus additional for buttering

  • 1 samll onion, finely chopped

  • 4 medium size yellow squash, trimmed, cut into 1/2 inch cubes, boiled or steamed until crisply tender, about 5 minutes.

  • 1 small jalapeno pepper or more to taste, seeded and minced

  • 1/2 teaspoon dried oregano

  • 1 cup grated Cheddar cheese

  • Salt and freshly ground black pepper to taste

  • 3/4 cup plain dried bread crumbs, or cracker crumbs

  1. Preheat the oven to 350 F. Generously butter a 1 quart deep baking dish.

  2. Melt 2 tablespoons of butter in a medium size skillet over medium heat. Add the onion and cook until just translucent, 6 to 8 minutes. Remove from the heat. Stir in the yellow squash, jalapeno pepper, oregano, and cheese. Season well with salt and pepper. Transfer the mixture to the prepared baking dish. Spread the crumbs on top. Bake until hot and bubbling, about 30 minutes. Serve this simple vegetable cooking recipes very hot.

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