A special thanks to our newest guest blogger Lisa from Two Bears Farm. Check out her wonderful recipe for squash casserole below.
This summer has been the first that my husband and I have successfully managed a big garden. Summer squash, one of my favorite vegetables, has been thriving. I’m determined to put every last squash to good use, as I hate to waste! I’ve tried so many squash casserole recipes from neighbors, other bloggers, and google. They’ve all been tasty, but my family’s favorite was one that I came up with myself. It has a wonderful Tex-Mex flavor to it that makes it more savory than the average squash casserole. If you don’t have yellow summer squash on hand, you could easily substitute zucchini in this recipe.
Recipe: Tex-Mex Summer Squash Casserole
- 5 yellow squash, sliced
- 1 medium onion, chopped
- 6 tablespoon butter, divided
- 1 (4-ounce) can of green chiles
- 1 teaspoon Adobo seasoning
- 1 cup grated cheddar cheese
- Cracker crumbs
- Preheat oven to 350 degrees F.
- Cook squash with onion at a simmer until tender, 15-20 minutes. Drain well.
- Add 4 tbsp. of butter, green chiles, Adobo seasoning, and cheese.
- Stir well and pour into 2 qt casserole dish. Melt remaining butter.
- Toss with crushed crackers and sprinkle on top. Bake for 30 minutes.
For variety, try using crushed corn chips on top in lieu of the crackers, or top with chopped fresh tomatoes the last 15 minutes of baking. Enjoy!
Number of servings (yield): 6
Meal type: dinner
– Lisa is creator of the blog Two Bears Farm; she lives in Blue Ridge Mountains with her husband and three boys. She is always looking for creative ways to use vegetables from her garden that will appeal to kids and be budget-friendly too. Learn more about Lisa and see more of her recipes on her Featured Foodie Profile on our site.
If you want to see more awesome squash and zucchini recipes, check out this new collection of 17 Super Summer Squash and Zucchini Recipes.
Tell us below, what’s your favorite vegetable to cook up during Summer?