Tag Archives: summer squash

Southwestern Chicken Garden Casserole

10-oz. package frozen spinach, thawed
3 small yellow summer squash, thinly sliced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow onion, thinly sliced
2 Tbs. peanut oil
3 cups cooked chicken, cubed or shredded
12 small corn tortillas, cut into pieces
10 3/4-oz. can cream of celery soup, undiluted
8-oz. container sour cream
8-oz. jar picante sauce
4.5-oz. can chopped green chiles (do not drain)
one packet of fajita seasoning
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees. Drain chopped spinach and pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Sauté squash, bell pepper, and onion for 6 minutes or until tender, then remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Transfer to a lightly greased 9×13 baking dish. Bake for 30 minutes. Sprinkle with remaining cheese, then bake for 5 more minutes.

Yellow Squash Muffins

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter or margarine , melted
1 egg, lightly beaten
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash. Stir butter and egg into the mashed squash.

In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened. Fill greased muffin cups three-fourths full.

Bake 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.