My father-in-law has enough yellow squash for at least half of the city this year! Ours hasn’t started producing, so it’s great that he’s willing to share.
I wanted a new casserole this summer, and something with a Tex-Mex flair. My testers said this was a winner. It’s a delicious way to use a lot of squash, and a great dish for company.
- 3 lbs seeded summer squash
- 2 cups salsa
- 2 cups sour cream
- 1-2 tsp granulated garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- Chopped cilantro, optional
- Crushed tortilla chips
- 3 TBSP butter
- 2 cups grated Monterey Jack cheese
- Heat oven to 350.
- I sliced the squash lengthwise, and seeded it (then weighed it). I didn't want all the liquid, and "mushiness" that the seeds produce. Next, thinly slice the squash with the food processor.
- In a large bowl, mix salsa, sour cream, garlic powder, cumin, paprika, and salt. I made the salsa with a lot of cilantro in it. If you use jarred salsa, you may want to add some fresh chopped cilantro to the mix.
- Toss squash with salsa mixture.
- Line the bottom of a large greased baking dish with crushed tortilla chips. I used a 10x14 pan.
- Spoon squash mixture evenly, over the chips.
- Top squash with cheese.
- Melt butter in a skillet. Toss more crushed chips (about 1 1/2 cups) with the melted butter. Top casserole with buttered chips.
- Bake about 1 hour 15 minutes.