Mexican Squash

Name: Mexican Squash
Ingredients: 2 tablespoons butter; 2 calabaza squash or 3 zucchini, thinly sliced; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 (17 ounce) can whole kernel corn, drained; 1 (4 ounce) can green chilies, drained, seeded and chopped; 3/4 cup sharp cheddar cheese, shredded

7 ingredients

5 steps

Ingredients

2 tablespoons butter
2 calabaza squash or 3 zucchini, thinly sliced
1 medium onion, finely chopped
2 garlic cloves, minced
1 (17 ounce) can whole kernel corn, drained
1 (4 ounce) can green chilies, drained, seeded and chopped
3/4 cup sharp cheddar cheese, shredded

Directions

1

Melt butter ina large skillet.
2

Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender.
3

Stir in corn and chiles; spoon inot a 1 quart casserole.
4

Top with cheese.
5

Bake, uncovered at 350 degrees for 10 minutes or until cheese is melted.