Spanish Squash Recipe

Name: Spanish Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 qt. yellow squash; 1 onion; 1/2 tsp. salt; 1 can cream of celery soup; 1/2 can liquid from cooked squash; 1 green pepper; 2 Tbsp. oleo; 1 small jar pimientos; 1 c. rolled unsalted crackers; 1 egg; 1/2 c. shredded cheese

Servings: persons

2 qt. yellow squash
1 onion
1/2 tsp. salt
1 can cream of celery soup
1/2 can liquid from cooked squash
1 green pepper
2 Tbsp. oleo
1 small jar pimientos
1 c. rolled unsalted crackers
1 egg
1/2 c. shredded cheese

1
Cook squash with 1/2 onion and salt until tender, don't overcook.
2
Drain,
3
reserving
4
liquid.
5
Add soup and 1/2 can of liquid
6
from cooked squash.
7
Simmer remaining onion and pepper in oleo
8
until
9
limp,
10
but
11
not
12
brown.
13
Add
14
onion
15
mixture, pimientos,
16
crackers, egg and cheese to squash mixture.
17
Place in greased Pyrex casserole dish and bake at 350u00b0 for 1/2 hour. Toast some
18
cracker
19
crumbs
20
in
21
oleo
22
and
23
put on top before baking, if desired.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 qt. yellow squash, 1 onion, 1/2 tsp. salt, 1 can cream of celery soup, and more.

Yes, Spanish Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Squash

How did you like this recipe?

Frequently Asked Questions