BCL - Spicy Southwest Squash Casserole Popular Recipes

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Spicy Southwest Squash Casserole

"Vegan-pleasant deal with with a kick! Or scrumptious protected with cheese."

Ingredients :

• 2 teaspoons olive oil
• 1 huge onion, chopped
• 1 red bell pepper, chopped
• 1/four cup sliced clean mushrooms
• 1 teaspoon minced garlic
• 1 (10 ounce) can diced tomatoes with inexperienced chile peppers (along with RO*TEL®)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup salsa
• 2 tablespoons chili powder
• 1 teaspoon floor cumin
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1 cup clean spinach leaves, or to flavor
• 4 yellow squash, cubed
• 1 (four ounce) packet saltine crackers, overwhelmed
• 1 cup shredded Cheddar cheese (elective)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H5M

• Preheat oven to 350 tiers F (a hundred seventy five levels C).
• Heat olive oil in a massive skillet over medium warmth; cook dinner and stir onion, red bell pepper, mushrooms, and garlic within the warm oil until vegetables are tender, approximately 10 mins.
• Mix tomatoes with inexperienced chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring sometimes, until cooked via, about 5 mins. Add spinach; cover skillet and simmer until spinach turns vibrant inexperienced, 1 to two minutes.
• Spread squash into an 8x8-inch casserole dish; pinnacle with tomato mixture. Sprinkle crackers over tomato aggregate.
• Bake inside the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.

Notes :

• Reynolds® Aluminum foil may be used to maintain food wet, cook it evenly, and make clean-up easier.

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