South of the Border Squash Casserole

My sweet and gracious friend Carolyn at "A Southerner's Notebook"shares such wonderful recipes, and this isone of them.  The main ingredient is yellow crookneck squash,(I think zucchini might also be good in this recipe) and thegood news is no canned soup as many squash casserolescall for. 
As Carolyn notes many times we think ofsquash casseroles in connection with winter holiday dinners,but I agree with her that this goes fabulously well in the summertime. I think it is an exceptional accompanimentto grilled meats or chicken, etc. 
It makes a wonderful meatless entree as well ~ I servedit with sliced tomatoes from the garden dousedwith a light vinaigrette for dinner and it wasvery satisfying. 



I halved the recipe and baked it in a 10-inchpie pan, it worked out perfectly ~ which served4 very generously.
The recipe calls for canned Ortega chilies which Iam sure would be delicious, however I had someroasted New Mexico Hatch Chilies on hand in the refrigeratorso I used those.  It made the casserole a bit spicier(I was a little apprehensive to use them as someone at ourtable cannot tolerate very spicy food, but thecasserole was enjoyed by all.)However if you are cooking for children or people whodon't like a little heat, I would recommend makingthe recipe just the way it is written. 

This received solid thumbs up at my house,and I look forward to making it again.
Thank you Carolyn for sharing another deliciousrecipe!
You can click on over to Carolyn's blog for the details.
If you give this one a try I hope you enjoy it as muchas we did.  Thank you for stopping by.
xo~m.

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