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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