Green Chile Squash Casserole


  • 6 to 8 zucchini and/or yellow squash, diced (approximately 8 cups)
  • 1/2 of a medium onion, diced
  • 3/4 cups bread crumbs
  • 1/2 lb, Monterey Jack cheese, shredded
  • 3 slices bacon, cooked and crumbled
  • 1 jar Ol’ Gringo Gourmet Green Chile Sauce
  • 1 small can of diced tomatoes, drained (or fresh diced tomato)
  • Garlic salt to taste


  1. Boil squash and onion in water until tender. Drain water.
  2. Mix in tomatoes and Ol’ Gringo Gourmet Green Chile Sauce.
  3. In an 8×8 baking dish, layer one third of the squash, bacon, cheese and bread crumbs.
  4. Repeat sequence until all ingredients are used; usually 3 layers.
  5. Bake at 300 degrees for 25 minutes or until bubbly.