Our Family

Our Family
Our Family

Tuesday, June 25, 2013

Mexican Squash Cassarole

2 T. oil
5-6 yellow squash (chop big)
2 medium onions (chop)

* Saute for 7 minutes

1 can of roasted green chile peppers
Salt and Peppers
2 T. chile powder

* add and saute for another minute

1 can sweet yellow corn (drained)
1 can of diced tomatoes (drain about half the juice)

* add and saute for 2 minutes and pour into a 9x13 dish

1 tub of polenta (I like the organic kind from Trader Joes)
1 cup shredded cheddar cheese

* Slice polenta into 7 slices and top squash, then sprinkle with cheese

Bake at 500 for 12-15 minutes (watch so it don't burn)

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