Red Dirt Squash Casserole

More squash madness. Don’t worry folks, it will end soon with the first frost!

2 pounds Yellow Summer Squash or Zucchini, unpeeled and sliced in 1/4 inch thick rounds
1 medium Sweet Onion, chopped
1 can (4 oz) Green Chilies, chopped, undrained
2 Jalapeno Peppers, seeded and chopped
8 ozs Pepper Jack Cheese, grated (or cheese of your choice)
1 cup Sour Cream
2 cups Tortilla Chips, crushed

Preheat oven to 350 degress F.
Spray a 13×9 baking dish with non-stick cooking spray. I use EVOO style. In a large saute pan heat some EVOO over medium heat and saute the squash, onions and jalapeno peppers until tender about 5 minutes. Stir in green chilies, cheese and sour cream. Layer 1/2 crushed chips in the baking dish. Top with 1/2 squash mixture. Add the remaining chips and then top that with the remaining squash mixture. Bake for 30 to 35 minutes. Serve with salsa or other toppings of your choice.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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