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    Tex Mex Squash Casserole


    Source of Recipe


    from the kitchen of Paula Duncan

    List of Ingredients




    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





    Recipe



    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.

    Sherry in Missouri
    Sounds Good to Me!

 

 

 

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