Summer Squash Casserole
Spicy Summer Squash Casserole
(Gluten-Free option, Vegetarian option)
I absolutely LOVE squash! It is one of my favorite vegetables, and I often find ways to sneak a little bit of squash into most of my recipes. And this dish is one of my favorites because it is chalked full of delicious squash and zucchini! I really like this recipe because it has relatively low prep time, and can be altered to incorporate any of your other favorite veggies. This casserole can even be made into an entree by adding diced chicken. The possibilities are endless!
Most of us native New Mexicans know how to really prepare squash (traditional calabacitas), because we add corn and delicious Hatch green chile. And I have created this recipe to incorporate all of these delicious flavors!
This recipe can be altered to fit any dietary restrictions as well. Substitute gluten-free breadcrumbs; add pre-cooked rice, if desiring vegetarian recipe.
1 cup grated carrots
1/2 cup frozen corn
2 1/2 teaspoon salt
2. In a large skillet on very low heat, stir together : carrots, corn, garlic, salt, pepper, cheese. Gently add cooked squash and onion. Lastly, mix in sour cream, and lightly beaten eggs. In a separate bowl, mix breadcrumbs and melted butter. Add half of this mixture to the skillet and stir.
3. Spoon squash mixture into a lightly greased 13×9 baking pan. Add the remaining breadcrumbs to the top layer of casserole. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.