RO*TEL Across America Recipe Contest - Popin' Squash Casserole

Popin' Squash Casserole

by Katherine from TN

Cajun Style Squash with RO*TEL for a little more POP!

AVERAGE RATING

Category

Side Dish

Prep Time

25 minutes

Servings

6 to 8

Recipe Ingredients

1/2 lb. package andouille,sausage diced
1 tablespoon extra virgin olive oil
1 tablespoon butter
4 ounces baby bella mushrooms, sliced
1 medium Vidala onion chopped
2 teaspoons minced garlic
2 Summer (yellow) squash, peeled and sliced
2 Zucchini, peeled and sliced
1 can Original RO*TEL
1/2 cup plain bread crumbs
1/2 cup Manchego cheese (Monterrey Jack may be substituted)

Directions

Heat a skillet over medium-high heat and add one tablespoon of extra virgin olive oil and one tablespoon of butter. Once the butter has melted, add in the mushrooms. Don't move them around too much, you want them to sear and turn golden brown very quickly. Once the mushrooms begin turning golden brown, add 1/2 lb. of sliced andouille sausage or your favorite smoked or spicy sausage.

Allow the sausage to cook for about 5 to 7 minutes then add in 1 medium diced vidala (or yellow) onion and saute until the onion becomes soft. Add 2 teaspoons of minced garlic, stir to thoroughly combine.

Peel and slice two Summer (yellow) squash and two zucchini and add to the skillet.

Saute for another 5 minutes, you want the squash to brown slightly but not turn squishy.

Add in one can of Original Rotel Tomatoes and Green Chilies!

Pour into a buttered casserole dish.

Top with Manchego or Monterrey Jack cheese and some seasoned bread crumbs. Bake at 350 degrees fro 30 minutes.