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Corn & Squash Casserole

Est. preparation time: 10 mins
Est. cooking time: 45 mins


2 tablespoons olive oil
3 clove garlic, peeled & minced
2 cups sliced yellow squash
2 cups sliced zucchini
1 cup diced yellow onion
1 cup diced red bell pepper
1 cup cooked white rice
1 can diced rotel tomatoes
1 cup corn
1 cup shredded cheddar cheese
1/2 cup shredded monterrey jack cheese

Sauté garlic in olive oil for a few moments. Add squash, zucchini, onion and pepper and sauté for about 10 minutes.
(Sauté until desired doneness - 10 minutes will leave a little "tooth" to the vegetables.) Combine vegetables with rice, tomatoes, corn and Cheddar cheese. Transfer mixture to 11 x 9 x 2" pan. Top with Monterey Jack cheese. Bake in 325 oven for 30 minutes.

Note: This recipe can be doubled. When doubling, however, use only 1 can of RoTel tomatoes.

Serves 8