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Hearty Mexican Squash Casserole with 7 Secret Ingredients

Mexican squash casserole
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A hearty and flavorful Mexican-inspired squash casserole with a southwest twist, featuring tender squash, sweet corn, vibrant peppers, aromatic spices, and melted cheese. This dish is perfect for a comforting and delicious meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound yellow squash, thinly sliced
  • 1 pound zucchini, thinly sliced
  • 1 cup corn (frozen or fresh)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (4 ounce) can diced green chilies, drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the sliced yellow squash and zucchini, corn, chopped red and green bell peppers, and drained green chilies.
  5. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine and cook for 5-7 minutes, until the vegetables are slightly tender.
  6. In a separate bowl, whisk together the sour cream and milk until smooth.
  7. Spread half of the cooked vegetable mixture into the prepared baking dish.
  8. Layer half of the shredded Monterey Jack and cheddar cheeses over the vegetables.
  9. Spoon the sour cream and milk mixture evenly over the cheese.
  10. Top with the remaining vegetable mixture.
  11. Sprinkle the remaining cheeses over the top.
  12. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
  13. Let stand for 5-10 minutes before serving. Garnish with fresh cilantro if desired.

Notes

  • For an extra kick, add a pinch of cayenne pepper to the spice mix.
  • You can use any combination of summer squash you prefer.
  • If you don’t have fresh peppers, you can use roasted red peppers.
  • For a lighter version, you can use low-fat sour cream and milk.

Nutrition

Find it online: https://whiskdaily.com/mexican-squash-casserole/