Mexican Squash Casserole Recipe

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Mexican Squash Casserole

B. Bradford

By
@Bumble

found this in a food magazine several years ago. I think that it is a good casserole


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Rating:

Cook:

20 Min

Method:

Bake

Ingredients

4 medium
yellow squash
1 medium
zuchinni
1 small
onion , diced
2 Tbsp
olive oil
1/2 tsp
salt
1 Tbsp
ground cummin
1/4 tsp
red pepper flakes, adjust to taste
1/4 c
water
1/4 c
ketchup
1 1/2 c
crushed tortilla chips
2 c
shredded colby or mexican blend cheese

Directions Step-By-Step

1
Half the squash and then cut into 1/4 inch half moon slices. Preheat oven to 350 degrees.
2
In a large deep skillet, heat the oil on medium high. Saute the squashes and onion for 3-5 minutes. Add the water, salt, cumin and pepper flakes. Saute until the skin of the squash are still crisp and just starting to turn translucent. Add the ketchup, 1 cup of the chips and 1 cup of cheese, stirring quickly. Remove from heat to finish combining. Pour into a greased 9x13 inch dish. Top with remaining chips and cheese. Bake for 15-20 minutes.
3
***can add 1/2 lbs of sausage it desired.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican