South of the Border Squash Casserole

My sweet and gracious friend Carolyn at "A Southerner's Notebook" shares such wonderful recipes, and this is one of them.  The main ingredient is yellow crookneck squash, (I think zucchini might also be good in this recipe) and the good news is no canned soup as many squash casseroles call for. 
As Carolyn notes many times we think of squash 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 accompaniment to grilled meats or chicken, etc. 
It makes a wonderful meatless entree as well ~ I served it with sliced tomatoes from the garden doused with a light vinaigrette for dinner and it was very satisfying. 



I halved the recipe and baked it in a 10-inch pie pan, it worked out perfectly ~ which served 4 very generously.
The recipe calls for canned Ortega chilies which I am sure would be delicious, however I had some roasted New Mexico Hatch Chilies on hand in the refrigerator so I used those.  It made the casserole a bit spicier (I was a little apprehensive to use them as someone at our table cannot tolerate very spicy food, but the casserole was enjoyed by all.) However if you are cooking for children or people who don't like a little heat, I would recommend making the 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 delicious recipe!
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 much as we did.  Thank you for stopping by.
xo~m.