San antonio squash

Yield: 6 Servings

Measure Ingredient
4 cups Summer squash; sliced 1/4-inch thick
2 tablespoons Butter
1 tablespoon Corn oil
⅓ cup Chopped onion
1 \N Clove garlic; minced
3 tablespoons Flour
1½ cup Warm milk
1 cup Grated sharp Jack cheese (up to)
3 \N Jalapeno peppers; chopped, to taste

Heat oven to 350 degrees. Butter an 8-inch casserole.

Cook squash in water for 2-3 minutes, just until slightly tender. Drain; spread in the casserole.

Heat butter and oil in saucepan over medium heat. Saute onion until limp, about 3 minutes. Add garlic; saute another 2 minutes.

Whisk in flour, stirring constantly over medium-low heat for 2-3 minutes, until flour turns very pale gold.

Whisk in milk. Stir constantly until sauce bubbles and thickens, about 3 minutes. Remove from heat. Stir in cheese, then jalapenos to taste.

Pour sauce over squash in casserole. Bake uncovered for 20 minutes.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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