Mexican Squash

Total Time
35mins
Prep
15 mins
Cook
20 mins

Another recipe from the 1981 Southern Living Cook Book.

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Ingredients

Nutrition

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.
Most Helpful

5 5

Great dish. I used zucchini and frozen corn and it came out great. I didn't measure the cheese - just threw some on top. I should have used less but it was still great. Thanks Jim for a nice keeper. Made for ZWT8 - Mexico/Tex Mex.

5 5

i used frozen corn and made this for 1 it is great i used zucchini and the color was very pretty made for zaar tour 8 dog gone stars anyway

5 5

This is great! Flavorful and delicious. I used zucchini. Thanks for sharing! ZWT8