Mexican Squash

10 ingredients
7 steps

Ingredients

  • 1 (16 oz.) pkg. frozen sliced yellow squash
  • 1 tomato, chopped
  • 1/4 c. sliced green onions
  • 2 Tbsp. melted butter
  • 1 (4 oz.) can chopped green chilies, drained
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 3/4 c. grated Monterey Jack
  • 1/4 c. crushed seasoned croutons
  • jalapenos (optional)

Directions

  1. 1
    Cook squash until barely tender.
  2. 2
    Drain well.
  3. 3
    In a 2-quart glass casserole, layer squash, tomato, onion and chilies.
  4. 4
    Drizzle with butter.
  5. 5
    Toss together remaining ingredients.
  6. 6
    Sprinkle over vegetables.
  7. 7
    Bake in a 375° oven for 15 to 20 minutes.

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