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Southwestern Summer Squash Casserole

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Recipe Summary Southwestern Summer Squash Casserole

A Southwestern turn on the basic baked squash casserole. Our pattypan squash came in like great guns this season, and I have deemed it the "Forrest Gump" of the squash community, due to its versatility--steamed, broiled, grilled, sauteed, stir-fried, baked, eaten raw ... well, you get the idea.

Ingredients | Peashooter Gun

1 ear corn

2 pounds pattypan squash

1 ½ cups Southwestern-style frozen mixed vegetables, thawed

1 large onion, cut into chunks

1 jalapeno pepper, minced, or more to taste

2 tablespoons olive oil

2 teaspoons salt-free Southwest chipotle seasoning blend (such as Mrs. Dash®)

1 serving cooking spray (such as Pam®)

1 (9 ounce) package chorizo sausage

1 (16 ounce) package yellow corn tortilla chips, or as needed

2 ½ cups shredded Mexican cheese blend, divided

½ cup mayonnaise

⅓ cup evaporated milk

2 eggs, beaten

2 ½ teaspoons cayenne pepper

1 pinch salt and ground black pepper to taste

Directions

Bring a pot of water to a boil over medium heat. Add corn, cover, and return to a boil. Cook until tender, 5 to 7 minutes. Drain, remove kernels with a sharp knife, and discard cob.

While corn is cooking, remove stems from squash, cut into chunks, and remove and discard seeds.

Place corn, squash, mixed vegetables, onion, and jalapeno pepper into a gallon-sized resealable plastic bag. Add olive oil and seasoning blend, close the bag, and toss until vegetables are well coated.

Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch baking pan with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain on a paper-towel lined plate.

Meanwhile, arrange a single layer of chips in the bottom of the prepared baking pan. Crush remaining chips until you have 3 1/2 cups; set aside.

Combine 1 1/2 cups Mexican cheese, mayonnaise, evaporated milk, eggs, cayenne pepper, salt, and black pepper in a large bowl; beat with an electric mixer until well combined. Stir in vegetables and toss well. Add 2 cups crushed chips and toss again until well mixed. Stir in cooked chorizo until blended, and pour into the pan on top of the chips.

Combine remaining 1 1/2 cups of chips with remaining 1 cup Mexican cheese in a small bowl. Sprinkle across top of casserole. Cover with aluminum foil and place pan on a rimmed baking sheet to catch drippings.

Bake in the preheated oven for 40 minutes. Remove foil and bake until top is browning and bubbling, about 15 minutes more. Remove from the oven and let sit for at least 10 minutes before serving.

To save time, I prep all the veggies and then put in the refrigerator overnight in the resealable bag. It cuts down on prep time when getting ready to bake.

Info | Peashooter Gun

prep: 35 mins cook: 1 hr 15 mins additional: 10 mins total: 2 hrs Servings: 12 Yield: 1 9x13-inch casserole

TAG : Southwestern Summer Squash Casserole

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