SOUTHWESTERN SUMMER SQUASH CASSEROLE
A Southwestern turn on the basic baked squash casserole. Our pattypan squash came in like great guns this season, and I have deemed it the "Forrest Gump" of the squash community, due to its versatility--steamed, broiled, grilled, sauteed, stir-fried, baked, eaten raw ... well, you get the idea.
Provided by Kathie Johnson-Giuliani
Categories Meat and Poultry Recipes Pork Sausage
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Bring a pot of water to a boil over medium heat. Add corn, cover, and return to a boil. Cook until tender, 5 to 7 minutes. Drain, remove kernels with a sharp knife, and discard cob.
- While corn is cooking, remove stems from squash, cut into chunks, and remove and discard seeds.
- Place corn, squash, mixed vegetables, onion, and jalapeno pepper into a gallon-sized resealable plastic bag. Add olive oil and seasoning blend, close the bag, and toss until vegetables are well coated.
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch baking pan with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain on a paper-towel lined plate.
- Meanwhile, arrange a single layer of chips in the bottom of the prepared baking pan. Crush remaining chips until you have 3 1/2 cups; set aside.
- Combine 1 1/2 cups Mexican cheese, mayonnaise, evaporated milk, eggs, cayenne pepper, salt, and black pepper in a large bowl; beat with an electric mixer until well combined. Stir in vegetables and toss well. Add 2 cups crushed chips and toss again until well mixed. Stir in cooked chorizo until blended, and pour into the pan on top of the chips.
- Combine remaining 1 1/2 cups of chips with remaining 1 cup Mexican cheese in a small bowl. Sprinkle across top of casserole. Cover with aluminum foil and place pan on a rimmed baking sheet to catch drippings.
- Bake in the preheated oven for 40 minutes. Remove foil and bake until top is browning and bubbling, about 15 minutes more. Remove from the oven and let sit for at least 10 minutes before serving.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 36.2 g, Cholesterol 71.8 mg, Fat 31.5 g, Fiber 3.5 g, Protein 14.8 g, SaturatedFat 8.1 g, Sodium 561.4 mg, Sugar 2.2 g
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Rosid Khan
[email protected]I love how easy this casserole is to make. I can throw it together in just a few minutes and it's always a hit with my family.
Vitoria Da silva
[email protected]This casserole is a great way to get your kids to eat their vegetables. It's cheesy and flavorful, and the kids love it.
Richie f Campbell
[email protected]I've made this casserole several times and it's always a crowd-pleaser. It's a great dish to bring to potlucks or parties.
Roberto Bostwick
[email protected]This casserole is a great way to use up leftover summer squash. It's easy to make and it's always a hit with my family.
Gujjar Brand
[email protected]I'm not a big fan of squash, but this casserole was delicious. The flavors were well-balanced and the texture was perfect.
Jayhope May
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it.
Olivia David
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved the cheesy topping.
Kajal Kumari
[email protected]I followed the recipe exactly and it turned out perfect. My husband and kids loved it.
Kalpana Khadka
[email protected]This casserole was a little bland for my taste. I think I would add more spices next time.
Chamika Sandarenu
[email protected]I love how this casserole is so versatile. I can add or remove ingredients to suit my family's taste. It's a great way to use up leftover vegetables.
Paulette Celley
[email protected]This casserole was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.