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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another recipe from the 1981 Southern Living Cook Book. Ingredients:
2 tablespoons butter |
2 calabaza squash or 3 zucchini, thinly sliced |
1 medium onion, finely chopped |
2 garlic cloves, minced |
1 (17 ounce) can whole kernel corn, drained |
1 (4 ounce) can green chilies, drained, seeded and chopped |
3/4 cup sharp cheddar cheese, shredded |
Directions:
1. Melt butter ina large skillet.
2. Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender.
3. Stir in corn and chiles; spoon inot a 1 quart casserole.
4. Top with cheese.
5. Bake, uncovered at 350 degrees for 10 minutes or until cheese is melted.
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