Post by April B. on Feb 21, 2003 12:33:56 GMT -6
Calabacitas (Squash Casserole)
2 Tbs. oil
2 zucchini, cut in 1' cubes
1 med. onion, chopped
2 cups fresh or frozen corn
1 clove garlic, minced
1 can cream of chicken soup
1 cup chopped green chile
2 cups grated cheese
2 yellow crookneck squash, cut into cubes
10 corn or blue corn tortillas
In large skillet, sauté onion, garlic, and squash in oil.
Stir in green chile and corn.
In 9x13x2 inch casserole dish, layer vegetables, tortillas and cheese.
Pour chicken soup over all, and sprinkle grated cheese on tip.
Bake in preheated 325 degree oven for 30 minutes.
Serve with a side dish of fresh sliced tomatoes and sliced red onion.
2 Tbs. oil
2 zucchini, cut in 1' cubes
1 med. onion, chopped
2 cups fresh or frozen corn
1 clove garlic, minced
1 can cream of chicken soup
1 cup chopped green chile
2 cups grated cheese
2 yellow crookneck squash, cut into cubes
10 corn or blue corn tortillas
In large skillet, sauté onion, garlic, and squash in oil.
Stir in green chile and corn.
In 9x13x2 inch casserole dish, layer vegetables, tortillas and cheese.
Pour chicken soup over all, and sprinkle grated cheese on tip.
Bake in preheated 325 degree oven for 30 minutes.
Serve with a side dish of fresh sliced tomatoes and sliced red onion.
