Sunday, May 16, 2010

35. Southwestern Squash Casserole


From 2005 Southern Living Annual Recipes

I just can't seem to get casseroles to photograph well!

That said, this was a good Mexican twist on a classic Southern dish.

There's quite a bit of taco seasoning in this recipe, so be sure you like that flavor, as it really comes through. I'm wondering if halving the amount would make the taste more subtle...without being under-seasoned.

I think I may have crushed the tortilla chips a little too fine, as there wasn't that "crunch" I was looking for...but the vegetables still had a nice bite to them even after being steamed, so the dish still had texture.

1 pound yellow squash, sliced
1 pound zucchini, sliced
1 cup water
1 can cheddar cheese soup
1 cup crushed tortilla chips
1 (4.5-ounce) can chopped green chiles, undrained
1/4 cup chopped onion (I omitted)
2 tablespoons taco seasoning
1 large egg, lightly beaten
1 cup shredded Monterey jack and Cheddar cheese blend

Place first 3 ingredients in a large microwave-safe glass bowl and cover tightly with plastic wrap. Pierce wrap with a fork several times to vent. Microwave on high 8 to 9 minutes or until vegetables are tender, drain. Press between layers of paper towels to remove excess moisture.

Stir together cooked vegetables, soup, and next 5 ingredients until well blended. Spoon into a lightly greased 11x7 baking dish. Sprinkle evenly with cheese.

Bake at 450 degrees for 20 minutes or until top is lightly browned.

1 comment:

iola said...

I love Southern Living Recipes and this one sounds great. I look forward to giving it a try. Thank you. New to your blog but will try to stop by often.