Best Harvest Mexican Squash Casserole Recipes

TEX MEX CASSEROLE

Steps:

• Preheat oven to 350º. Spray a casserole dish with cooking spray.
• Heat butter in a large skillet on medium heat. Add squash, onion and jalapeño and sauté until onions are translucent and the squash is soft, about 10 minutes.
• Add garlic, and seasonings and cook for 1 minutes. Stir in flour and cook until a light-brown paste forms, about 1 minutes. Gradually add broth, tomatoes and chilies and stir until the mixture thickens, about 2 minutes. Add the half and half, sour cream and cilantro and remove from heat.
• Add the crushed tortilla chips to the bottom of the casserole dish and top with the squash mixture. Add cheese to top and cook for 30 minutes or until top is brown and bubbling.

MEXICAN SQUASH AND GROUND BEEF CASSEROLE

Steps:

• In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
• Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
• Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
• Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.

MEXICAN SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
• Garnish with green onions just before serving.

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

HARVEST SQUASH MEDLEY

Steps:

• In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish., In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. , Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.

TEX-MEX SQUASH CASSEROLE WITH ROTEL®

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet, mixing in taco seasoning as directed on the package, until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside on a plate.
• Heat oil in the skillet over medium heat. Mix in squash, onion, and garlic; saute until tender, 5 to 7 minutes. Add beef and diced tomatoes to the skillet. Season with cumin, chili powder, paprika, salt, and pepper. Transfer mixture to an oven-proof casserole dish. Top with Mexican cheese.
• Bake in the preheated oven for 15 minutes.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE

Steps:

• Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
• Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
• Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
• Drain any fat, then season meat mixture with salt and pepper to taste.
• Add the squash to the beef using a slotted spoon, and reduce heat to low.
• Beat together eggs, then whisk in mayo- add this mixture to the skillet.
• Stir in the cheese and the cooked rice.
• Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
• Bake in a preheated oven at 350 F for about 15-20 minutes.
• Note: The original version of this recipe called for a whopping 1 whole stick of butter!
• I have always used at most the 1/2 stick and as little as 2 tablespoons.
• -it is based on your preferences.
• I also always use real, unsalted butter.