Mexican Squash Casserole

Mexican Squash Casserole Recipe

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B. Bradford


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


★★★★★ 1 vote

20 Min


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

How to Make Mexican Squash Casserole


  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.

Printable Recipe Card

About Mexican Squash Casserole

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

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