Tex-Mex Squash Casserole
Prep time:
Cook time:
Total time:
Serves: 8 servings
This is a great recipe to incorporate your summer squashes. It’s low-carb and super tasty! [br][br][cap id=”attachment_9619″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/rotel-squash-casserole-lg-300×200.jpg” width=”300″ height=”200″ class=” size-medium” title=”rotel-squash-casserole-lg”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
- 2 lb summer squash, sliced
- 1 cup diced onion
- 3/4 tsp salt
- 1 can rotel tomatoes, drained
- 1 1/2 cups cheddar cheese, grated (reserve 1/2 cup for topping)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 350 degrees.
- Add squash, onion and 3/4 tsp salt to a large pot and cover with water. Simmer until crisp tender (approx. 7-9 minutes). Strain squash and onions and set aside.
- In a large bowl, stir together squash and remaining ingredients (except 1/2 cup cheese). Adjust salt and pepper if desired.
- Pour mixture into a medium sized casserole dish and sprinkle with reserved cheese.
- Bake until cheese is melted and casserole is bubbly (approx. 20-30 minutes).
- Allow to set 5-10 minutes before serving (so you don’t lose the cheese in the transfer onto plates).
