Francine's Texas Cuisine

 

Cajun Squash   3 pounds yellow squash or 10 oz package frozen yellow squash 1 teaspoon salt 1 tablespoon dried green onion 5 tablespoons butter or margarine, divided 3/4 cup each coarsely chopped onion and chopped celery 1/2 cup chopped bell pepper 10 3/4 ounce can condensed cream of celery soup 2 tablespoons chili sauce or tomato catsup 1 tablespoon Worcestershire sauce 2 inch hot pepper, seeded, finely chopped or 1/2 teaspoon Tabasco 1/4 teaspoon each black pepper, seasoned salt, and baking powder 1/2 cup grated parmesan cheese [opt] Seasoned or buttered bread crumbs   Wash squash and slice thinly, unpeeled. Combine squash, salt, green onion, and margarine in a saucepan and cover. Cook over low heat for 15-20 minutes or until squash is tender but not mushy. Do not add water; let this cook in its own juice plus the butter. This makes about 3 1/2 cups. In a skillet, sauté onion in 3 tablespoon butter over medium heat until onion is clear. Add chopped celery and bell peppers and cook until barely tender. Along with cooked squash, add remaining ingredients except last 2. Simmer mixture 1-2 minutes. Divide mixture between 2 buttered, 1 1/2 quart oblong casseroles; sprinkle with cheese and bread crumbs. Bake at 350 degrees for 20-30 minutes until browned. Casserole can be frozen. Makes 8-10 servings.

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