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Tex-Mex Squash Casserole

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!

Photo Credit: Pinterest.com

  • 2 lb summer squash, sliced
  • 1 cup diced onion
  • ¾ tsp salt
  • 1 can rotel tomatoes, drained
  • 1½ cups cheddar cheese, grated (reserve ½ cup for topping)
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ tsp salt
  • ¼ tsp pepper
  1. Preheat oven to 350 degrees.
  2. Add squash, onion and ¾ 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.
  3. In a large bowl, stir together squash and remaining ingredients (except ½ cup cheese). Adjust salt and pepper if desired.
  4. Pour mixture into a medium sized casserole dish and sprinkle with reserved cheese.
  5. Bake until cheese is melted and casserole is bubbly (approx. 20-30 minutes).
  6. Allow to set 5-10 minutes before serving (so you don't lose the cheese in the transfer onto plates).