Tex Mex Squash Casserole


 This picture looks totally unappetizing, doesn’t it?  Fortunately it tastes much better than it looks.

ZOMG! Are you as tired of squash posts as I am of squash?  Since my husband has decreed himself The Hater Of The Squash I’ve been getting really creative to use it all up and have him eat it.   This casserole was also a winner and used of quite a bit of the little yellow buggers!

Close Your Eyes And Pretend It’s Veggie Enchiladas

2 pounds of yellow summer squash (or zucchini), copped

1 small onion, siced

1 can (7 oz) chopped mild green chiles

12 oz grated cheddar cheese (or monterey jack, or pepper jack, or queso fresco, or a blend)

1 8 oz carton of sour cream

1 1/2 cups tortilla chips (or enough to cover the top of the casserole), crushed (Whole Grain tortilla chips will be the most GI friendly)


Sautee the squash and onion over medium-high heat in a little olive oil until crisp-tender.  Add squash/onion mixture, green chiles, sour cream, and cheese to an oiled casserole dish and stir to blend.  Top with crushed tortilla chips and bake for 30-40 minutes at 350.


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