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Tex-Mex Summer Squash Casserole

August 8, 2011 by jessfuel 7 Comments

I’m really sad about the fact that I haven’t been blogging as much as I used to. I promise I’ll make it up to everyone with some really awesome recipes this week! Truth is, sometimes life just gets busy. Sometime in the not too distant future, I’ll be unemployed again, with lots of free time to cook and cook and cook. But for now, we’re busy working, exploring Oklahoma, and entertaining friends!

Nick had his first solo flight last week! Scary, right? Here he is… take off:

Up in the sky…

After his flight, Nick got thrown in a really nasty trough of water. Unfortunately for his buddy Jason, he didn’t go in alone.

They were good sports about it.

A couple nights later, we had some friends over for dinner. Nick wanted to make steak (of course) so I was in charge of a side dish. I had seen this squash casserole a few days before and thought it sounded awesome. But I never know if other people like veggies (or spicy food) as much as I do. Still, I really wanted to make it, so I went for it… and made some ranch beans from a can as backup.

I changed the recipe a little bit, including adding an ear of fresh corn kernels, which was a GREAT addition!

Tex-Mex Summer Squash Casserole

(adapted from Eating Well)

  • 5 cups yellow squash, cut in half lengthwise and thinly sliced
  • 1 large onion, finely chopped
  • 1 ear corn, kernels sliced off
  • 1 4oz can chopped green chilis
  • 1/4 cup jalapenos, chopped (omit if you don’t like spicy)
  • 1 1/4 cups shredded sharp cheddar cheese
  • 1/4 cup all purpose flour
  • 2/3 cup salsa
  • 4 scallions, thinly sliced

Preheat oven to 400°F. Coat an 8 inch baking dish with cooking spray. Combine squash, onion, corn, chiles, jalapenos, salt and 1/2 cup cheese in a large bowl.

Sprinkle with flour; toss to coat.

Spread the mixture in the prepared baking dish and cover with foil. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Remove from oven and remove foil. Spoon salsa over the casserole.

Then sprinkle with the remaining cheese.

Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions.

For some reason, I was a little wary of this dish. I was kind of expecting it to be a flop. I’m not really sure why. But guess what? It was SO GOOD! And everyone else really liked it, too. It was definitely spicy, so if you don’t like it like that, leave out the jalapenos and use mild salsa.

We pretty much fought over the leftovers.

You Might Also Like:

Bacon Cheddar Cauliflower Chowder
Cheese Grits and Vegetables with Roasted Red Pepper Sauce
Cinnamon Roasted Butternut Squash
Stuffed Pattypan Squash

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Filed Under: Sides Tagged With: brunch, cheese, squash

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Comments

  1. joanne says

    August 8, 2011 at 10:07 pm

    Congrats to Nick.. Nice pictures.. Where is the landing? ; )

    Reply
  2. Jennifer White Photography says

    August 8, 2011 at 10:33 pm

    I think this recipe confirms the theory that everything is better with salsa and cheese. =)

    Reply
  3. Leah says

    May 19, 2013 at 6:08 pm

    You forgot to put corn in mixture ingredients, Just for future references :). I have it in the oven now!

    Reply
    • jessfuel says

      June 17, 2013 at 11:31 am

      Thanks, Leah! I just added it. 🙂

      Reply

Trackbacks

  1. Buffalo Chicken Casserole | Flying on Jess Fuel says:
    August 10, 2011 at 8:14 am

    […] decided that casseroles are AWESOME, after having such success with my Tex-Mex Squash Casserole the other day. They’re kind of like yummy crock-pot recipes, but with a crispy baked crust. […]

    Reply
  2. Buffalo Chicken Dip | Flying on Jess Fuel says:
    October 4, 2011 at 8:09 am

    […] past weekend, Nick’s class had a party to celebrate their solo flights (which actually happened a while ago– slow planners). Since his class is 98% guys, and guys don’t cook (they ordered wings, […]

    Reply
  3. Zucchini Recipes and Summer Squash Recipes | Flying on Jess Fuel says:
    December 13, 2015 at 11:56 am

    […] Tex-Mex Summer Squash Casserole (OUR FAVORITE!) […]

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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