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TEX-MEX SQUASH CASSEROLE (Serves 4) |
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2
small Yellow squash, sliced |
1
teaspoon Cumin |
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2
small Zucchini, sliced |
4 ounces
Green chilies, chopped |
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1
medium Onion, sliced |
2 cups
Yellow corn |
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1
teaspoon Garlic, minced |
1/2
cup Cheddar, grated |
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2
tablespoons Oil |
1/2
cup Monterey jack, grated |
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Lightly sauté the squash,
zucchini, onion, and garlic Until just soft. Toss with the remaining ingredients. Please in a lightly oiled
2-quart casserole dish. Bake At 400 degrees for 20
minutes. Serve warm. |
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