Saturday, February 19, 2011

Squash Casserole with a kick

Preheat oven to 350
Bake for 30 minutes or reduce to 325 and cook for 45 minutes

yellow and zucchini squash- about 3 cups chopped at least
couple teaspoons of jalapeno
1 cup of chopped onion
Sprinkle of...cumin, chili powder, sea salt and pepper
I used garlic out of our garden and put 3 cloves in my mini food processor
2 Tblsp of flour
1 28 oz can of Rotel with diced green chiles
1 cup of chicken or vegetable broth
1/2 c of lowfat sour cream
1 c of half and half
2 cups of crushed whole grain tortilla chips
1 pkg of pepper jack cheese shredded (2 cups)

I used frozen yellow and zucchini squash from our garden. ( gallon freezer bag full) Thawed
sauteed in large skillet with chopped onion and olive oil- about 10 minutes
Add fresh or freeze dried jalapeno, cumin, chili powder, garlic, salt and pepper- stir for a minute
Add 2 Tbsp of flour-stir for a minute
Then add 1/2 cup of sour cream (lowfat) and 1 cup of half and half
1 cup of chicken broth and a large can of Rotel tomatoes with green chiles drained
Butter a 9 x 13 casserole dish and add the 2 cups of crushed tortillo chips then add the squash mixture
Top with Pepper Jack and enjoy (I used the new shredded pepper jack with habanero & jalapeno by Sargento)

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