casserole
TEX-MEX SQUASH CASSEROLE
2 small yellow Squash, sliced
2 small Zucchini, sliced
1 medium Onion, sliced
1 teaspoon Garlic, minced
2 tablespoons oil
4 ounces Green chilies, chopped
2 cups yellow corn
1/2 cup cheddar cheese, grated
1/2 cup Monterey jack cheese, grated
1 teaspoon Cumin
Lightly sauté the squash, zucchini, onion and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2-quarter casserole dish. Bake at 400 degrees for 20 minutes. Serve warm.
TEX-MEX SQUASH CASSEROLE
2 small yellow Squash, sliced
2 small Zucchini, sliced
1 medium Onion, sliced
1 teaspoon Garlic, minced
2 tablespoons oil
4 ounces Green chilies, chopped
2 cups yellow corn
1/2 cup cheddar cheese, grated
1/2 cup Monterey jack cheese, grated
1 teaspoon Cumin
Lightly sauté the squash, zucchini, onion and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2-quarter casserole dish. Bake at 400 degrees for 20 minutes. Serve warm.
