Tex-Mex Summer Squash Casserole

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.