kathy L


My family and company love this dish and I always get asked for the recipe.

pinch tips: How to Shuck, Cook, and Cut Corn





30 Min


1 Hr


4 c
sliced zucchini and summer squash any mix
1 small
package frozen shoepeg corn
1/2 small
onion finely sliced, then cut in half or quarters
12 small
corn tortillas
2 c
sour cream
1 can(s)
cream of chicken soup
2 c
shredded cheddar cheese
2 clove
garlic, minced
1 can(s)
4.75 oz size diced chile pepper
1 dash(es)
salt and pepper to taste
1 Tbsp
vegetable oil

Directions Step-By-Step

Preheat oven to 325 degrees F. Brush oil on bottom of 13 x 9 inch casserole
Toss sliced squash and shoepeg corn together
Mix sour cream, chile peppers, juice and all and cream of soup together and set aside.
Layer ingredients as follows:
layer 6 tortillas on bottom of prepared casserole
arrange 1/2 of squash on top, sprinkled with salt and pepper then 1/2 of onion slices and garlic, then 1/2 of sour cream misture, then 1/2 of cheese. Repeat layers, ending with cheese. Cover with aluminum foil, or lid and bake in preheated oven 35-45 minutes until squash is tender when pierced with fork. Remove foil and continue baking approximately 15 minutes until top is broned and bubbly.
Let sit for 10-15 mintues to set.

About this Recipe

Course/Dish: Vegetables
Regional Style: Mexican