Mexican Squash Casserole

Mexican Squash Casserole Recipe

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B. Bradford

By
@Bumble

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

Rating:
★★★★★ 1 vote
Cook:
20 Min
Method:
Bake

Ingredients

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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

How to Make Mexican Squash Casserole

Step-by-Step

  • 1Half the squash and then cut into 1/4 inch half moon slices. Preheat oven to 350 degrees.
  • 2In 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.

Printable Recipe Card

About Mexican Squash Casserole

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




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