A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Yellow Squash And Hominy Casserole
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- #54065
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 tablespoons oil
1/2 medium onion, chopped
1 pound yellow squash, chopped in bite-size cubes
2 tablespoons diced red bell pepper
1 pickled jalapeno, minced
1/4 teaspoon dried oregano
2 tablespoons milk
1 can hominy, drained
3 tablespoons sour cream
1/2 cup shredded Cheddar cheese (or Jalapeno Jack cheese)
4 tablespoons crushed corn chips
directions
Heat oven to 325 degrees F. Grease a baking dish.
In a skillet, warm the oil over medium heat. Add the onion, and cook it until it is well softened, but not browned, about 5 minutes.
Mix in the squash, bell pepper, jalapeno, and oregano, and continue cooking until the vegetables are limp. Add the milk, reduce the heat slightly. Simmer the mixture 15 to 20 minutes, or until the squash is very soft.
Remove the pan from the heat, and stir in the hominy and sour cream. Layer half the vegetable mixture into the prepared baking dish, and sprinkle it with half the cheese.
Top with the remaining mixture and cheese. Sprinkle the crushed corn chips over the top.
Bake the casserole 30 to 35 minutes, and serve it immediately.
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nutrition data
264 calories, 16 grams fat, 24 grams carbohydrates, 7 grams protein per serving.
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