Sunday, September 20, 2009

Tex Mex Squash Casserole

This casserole was one of the hits of the party. One of my favorite blogs is The Homesick Texan. Lisa the blogger writes of Texas food and family as a Texan transplanted to New York City. Her recipes are awesome and delicious. Growing summer squash we have lots to use and experiment with. Favorite ways to prepare squash include a saute with dill and butter, a southern cheesy gratin and this new take on squash with southwest flavors. It is so worthy of a try. I'd serve it with a salad with avocados and some Mexican Chocolate cake.

Tex-Mex Squash Casserole

2 yellow squash and 2 zucchini cut in coins (4 Cups)
1 medium onion, diced
2 cloves of garlic, minced
1 jalapeno, diced
2 T. butter
1 can of Ro-Tel drained
1/4 C diced green chiles like jalapenos
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. cayenne pepper
1 C chicken or vegetable broth
2 T. flour
1/2 C half and half
1/2 C sour cream
1/2 C cilantro, chopped
2 C. total grated pepper jack and cheddar cheese
2 C crushed tortilla chips
salt and pepper to taste

Preheat the oven to 350 degrees

Heat the butter in a large skillet on medium heat. Add squash, onion and jalapeno and saute until the onions are translucent and the squash is soft (10 minutes).

Add garlic and spices including salt and pepper and cook for a minute. Stir in the flour and and cook until a light-brown paste forms (1 minute)

Add the broth and tomatoes and stir until the mixture thickens which should take only a couple of minutes. Add half and half, sour cream and cilantro and remove from the heat.

In a greased casserole, layer the bottom with the tortilla chips. Pour the squash mixture on top then cover the dish with cheese.

Cook for about 30 minutes uncovered or until brown and bubbly.

Serves 6-8.

I love casseroles and this is really great. The whole brown and bubbly concept just has such a wonderful picture of home and coziness.

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