Thursday, August 5, 2010

Tex-Mex Squash Casserole

A few things...
I had never heard of (let alone prepared) a squash casserole.
The idea of it was not very appealing to me.
I imagined a squishy mess of soggy grossness...
I also didn't think that it would be good for a main dish.  I doubted its ability to fill up my husband.

All of my predetermined expectations were incorrect.
This particular dish was delicious and satisfying.
A good one to have on hand when the garden wont stop growing...
Tex-Mex Squash Casserole
Recipe from Homesick Texan

2 yellow squash and 2 zucchini, cut into coins (5-6 cups)
1 medium onion, diced
2 cloves garlic, minced
1 jalapeno, diced
2 Tbsp. butter
1 can tomatoes, drained
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. cayenne pepper
1 c. chicken or vegetable broth
2 Tbsp. flour
1/2 c. half and half
1/2 c, sour cream
1/2 c. of cilantro, chopped
2 c. total of grated pepper jack and cheddar
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.
When melted, add the squash, onion and jalapeno, and sauté until onions are translucent and the squash is soft, about ten minutes.
Add the garlic, cumin, chili powder, cayenne, salt, pepper and cook for a minute.
Then stir in the flour and cook until a light-brown past forms, about a minute.
Now add the broth and tomatoes and stir until the mixture thickens, which should happen in a couple of minutes.
Add the half and half, sour cream and cilantro and turn off the heat.
In a greased casserole dish, layer the bottom with the crushed tortilla chips.
Pour on top of the chips the creamy squash mixture and then cover the whole dish with the grated cheese.

Cook uncovered for thirty minutes, or until top is brown and bubbling.
Serves 6-8.

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