Mexican Squash Casserole

Every once in a while, the Practical Cook looks deep into her refrigerator and pulls out a bunch of ingredients, and just starts cooking. Nothing is more satisfying when it works. Basically, this recipe takes some liberties with traditional Southern Squash Casserole. Okay, several liberties. But this entire thing was consumed in less than 48 hours. It was a huge hit with everyone, and plain squash casserole is not at my house.

Mexican Squash Casserole

Mexican Squash Casserole

Mexican Squash Casserole Recipe

olive oil
2 poblano chiles
4 or 5 tomatillos, husks removed and gummy resin washed off
1/4 diced onion (whatever you’ve got will work, this was red onion)
4 or 5 squash, cleaned and cut into large bite-sized pieces
1/2 cup corn (frozen, or cut off the cob if you happen to have some leftover)
3 cloves garlic
salt and pepper to taste
1/2 teaspoon ground cumin
1 can black beans, rinsed
1 can cream of mushroom soup (don’t judge, feel free to make this from scratch if you’d like)
1 can diced tomatoes, or whole tomatoes chopped up
2 or 3 corn tortillas plus several handfuls of tortilla chips
1/2 cup shredded cheese, your choice (I only had mozzarella, not exactly authentic Mexican cheese)

Contents of my fridge

Contents of my fridge

1. Preheat oven to 400 degrees. Oil the poblanos and tomatillos and roast for 20 minutes, or until the skins are charred. Remove the charred skin, stems, and seeds from the poblanos. Dice with tomatillos, saving all the juice. Set aside.

Tomatillos!

Tomatillos!

2. In a medium skillet over medium heat, saute onion in a splash of olive oil. When onion is almost transclucent, add squash and corn and saute until it’s almost cooked. Add the garlic, salt and pepper to taste, and cumin. Stir and saute another 30 seconds.

Squash and Onions Sauteing

Squash and Onions Sauteing

3. Add black beans, soup, and tomatoes and juice, stir and warm until mixed and mixture bubbles. Add poblano mixture  back in.

Squash mixture blending in the pan

Squash mixture blending in the pan

4. Prepare a casserole dish by spraying with Pam or wiping with olive oil. Make a layered casserole, starting with a bit of the squash mixture, and then a layer of corn tortillas, crushed tortilla chips, and then more squash mixture, until the dish is full.

Layer the Mexican Squash Casserole

Layer the Mexican Squash Casserole

5. Top with crushed tortilla chips and grated cheese. Bake at 400 degrees until the top is brown and the casserole bubbles, about 20 minutes.

Top the Mexican Squash Casserole with Crushed up Tortilla Chips and Cheese

Top the Mexican Squash Casserole with Crushed up Tortilla Chips and Cheese

Mexican Squash Casserole Is Served

Mexican Squash Casserole Is Served

This one’s for you Blended Familia, the ultimate crossroads of Southern traditions! Are you a casserole fan? Do you secretly have cream of mushroom soup in your pantry? Confess all here.

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Up tomorrow, One Ingredient, Three Ways: Corn Edition.

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5 Comments

Filed under Punt!, Recipes

5 responses to “Mexican Squash Casserole

  1. Your casserole sounds very good, I love Mexican dishes. I can see why it didn’t stay around.

    • The Practical Cook

      Thanks Karen! Just took a look at your blog, and now I need a tomato sandwich with pesto. Beautiful!

  2. Blended Familia

    Thanks PC! I can’t wait to try it! And nice that our CSA has pretty much all of the fresh vegetables — poblanos, squash, tomatillos — in right now.

    • The Practical Cook

      Fresh and seasonal, I’m here to help. And of course, the very authentic tortilla chips are available year-round. Ha!

  3. Pingback: 2011 in Review: Top 5 Blog Posts | The Practical Cook

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