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If you're craving a comforting dish with a bit of a kick, this Mexican Squash Casserole is just what you need. It's a delightful blend of mexican squash, shredded cheese, and sour cream, all brought together with diced tomatoes with green chilies and a mix of spices. Perfect for a weeknight dinner or a potluck, this casserole is easy to make and full of flavor. Let's get cooking!
The name of the recipe: Mexican Squash Casserole Recipe
Ingredients:
- 2 cups mexican squash, sliced
- 1 cup shredded cheese
- 1 cup sour cream
- 1 can diced tomatoes with green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sliced squash, shredded cheese, sour cream, diced tomatoes with green chilies, ground cumin, chili powder, salt, and black pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Butternut Squash Enchilada Casserole Recipe
What you will need to make Mexican Squash Casserole
- Mexican squash: Adds a tender, slightly sweet texture that balances the spices and creaminess, making the dish hearty and flavorful.
- Shredded cheese: Melts into a gooey, savory layer that binds the casserole together, adding richness and depth.
- Sour cream: Provides a creamy, tangy element that enhances the overall flavor and keeps the casserole moist.
- Diced tomatoes with green chilies: Brings a zesty, slightly spicy kick that complements the mild squash and creamy ingredients.
- Ground cumin: Adds a warm, earthy flavor that gives the casserole an authentic Mexican taste.
- Chili powder: Infuses the dish with a mild heat and smoky undertone, enhancing the overall flavor profile.
Tools and Instruments Required
What tools/instruments will be needed to make Mexican Squash Casserole Recipe
- Mixing bowl: Essential for combining all ingredients evenly before baking, ensuring a consistent flavor throughout the casserole.
- Baking dish: Necessary for holding the mixture while it bakes, allowing it to cook evenly and develop a golden top.
- Oven: Cooks the casserole at the right temperature, making the cheese bubbly and the squash tender.
- Knife: Used to slice the squash into uniform pieces, ensuring even cooking.
- Measuring spoons: Helps in adding precise amounts of spices, maintaining the intended flavor balance.
Mexican Squash Casserole
A delicious and easy-to-make casserole featuring Mexican squash and a blend of spices.
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Ingredients:
Main Ingredients
- 2 cups Mexican squash, sliced
- 1 cup Shredded cheese
- 1 cup Sour cream
- 1 can Diced tomatoes with green chilies
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sliced squash, shredded cheese, sour cream, diced tomatoes with green chilies, ground cumin, chili powder, salt, and black pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole is great as a main dish or a side. Feel free to add cooked chicken or beef for extra protein.
Read more: Shrimp and Squash Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temp for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let sit at room temp for 30 minutes.
- Bake as directed.
Adding a handful of crushed tortilla chips on top before baking gives the casserole a delightful crunch and extra flavor.
Frequently Asked Questions
FAQ:
Can I use a different type of squash?
Yes, zucchini or yellow squash works well too.
Can I make this dish ahead of time?
Absolutely, prepare it and refrigerate, then bake when ready.
Is there a substitute for sour cream?
Greek yogurt is a great alternative.
Can I add meat to this casserole?
Sure, cooked ground beef or chicken would be delicious.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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