INGREDIENTS: (Makes 20-25 servings)

• 6 – 12 oz packs of frozen yellow squash or 9 cups fresh squash – unpeeled
• 2 sticks butter
• 2 medium onions – chopped (I use this chopper for easy dicing)
• 2 bunches green onions
• 1 1/3 cups celery – chopped
• 1 jalapeño chopped (or use Mexican Velveeta)
• 2 bell peppers – chopped
• 4 teaspoons Tony’s Creole Seasoning
• 10 ox evaporated milk
• 2 cups bread crumbs
• 2 eggs – beaten
• 16 oz Velveeta cheese (or Mexican Velveeta if you aren’t using jalapeño)

INSTRUCTIONS 

1. Sauté butter, Tony’s Seasoning, onion, green onion, celery, bell pepper and jalapeño (if using) until wilted and veggies are soft (about 20-30 minutes)
2. In large pot, cover squash with water and bring to a boil. Let boil 20 minutes, until squash is soft, not crunchy
3. Drain squash
4. Add sautéed veggies to squash and mix together
5. Add evaporated milk, bread crumbs, eggs and Velveeta and mix all ingredients together into the squash. Note: Do this while squash is still hot so Velveeta will melt.
6. After mixing well, place in casserole dishes and sprinkle top with additional bread crumbs and Parmesan cheese
7. Bake at 350 degrees until slightly brown on the top

This is for a large gathering but you can half the recipe for smaller groups. Enjoy!

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