Mexican Squash Casserole
Ingredients for Mexican Squash Casserole
- 2 packages of jalapeno corn bread mix, baked as directed
- Boil 6-8 squash, 1/2 yellow and 1/2 zucchini
- Mash the squash.
- 1 medium onion - minced and sauteed in 1 stick of oleo
- 1 can cream of mushroom soup
- 1 small jar pimentos
- 1 pound Velveeta cheese, grated
Mix all in a 9X13 baking dish. Scatter the grated cheese on top
and bake at 350 degrees for 35-40 minutes.
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