Sue was my roommate in college eons ago, and so this recipe is old, old, old. I hadn't made it in years because in the last few years JT has decided he doesn't like squash. I found some really fresh squash at the farmer's market in Luling this weekend and decided I was hungry for it and he could eat the other side dishes. Well, he ate two helpings and told me it was always his favorite way to eat squash. Go figure! I used the whole can of Rotel, and there was too much liquid so I would suggest draining the liquid off and using it in queso or something. Can't waste that good liquid!
Yellow squash, 4-6 fresh, or 1 pkg. frozen
½ onion, chopped
2 TB butter
Salt and pepper to taste
Diced Rotel tomatoes and green chiles, drained
1-2 c. Cojack or cheddar cheese, grated, depending how cheesy you like things
Preheat oven to 350 degrees. Spray a 9X9 baking dish with Pam.
Steam the squash until it is tender. Saute the onion in butter until soft and stir into the squash. Season it with the salt and pepper. In casserole, layer the squash, Rotel, then cheese and repeat layers. Bake about 30 minutes or until cheese is bubbly.
No comments:
Post a Comment