Tex-Mex Squash Casserole with Rotel: A Delicious and Easy Recipe
Looking for a flavorful and comforting side dish that’s also incredibly easy to make? This Tex-Mex Squash Casserole with Rotel is the perfect answer! It’s a crowd-pleaser that combines the sweetness of squash with the zesty kick of Rotel tomatoes and green chilies, all enveloped in a creamy, cheesy sauce. This recipe is a great way to use up summer squash and it’s adaptable to your own preferences. Whether you’re hosting a potluck, need a side for a weeknight dinner, or want a vegetarian main course, this casserole delivers big on flavor and satisfaction.
## Why You’ll Love This Recipe
* **Flavorful:** The combination of squash, Rotel, cheese, and spices creates a delicious Tex-Mex flavor profile.
* **Easy to Make:** This recipe requires minimal effort and common ingredients.
* **Versatile:** You can customize this casserole with different cheeses, vegetables, or proteins.
* **Comfort Food:** This is a warm, cheesy, and satisfying dish that’s perfect for any occasion.
* **Vegetarian-Friendly:** This casserole is a great option for vegetarians, and it can easily be made vegan with plant-based substitutes.
* **Crowd-Pleasing:** It’s a hit with both kids and adults, making it ideal for family gatherings or potlucks.
## Ingredients You’ll Need
Before you start cooking, gather all your ingredients. Here’s what you’ll need:
* **Squash:** 2 pounds of yellow squash and/or zucchini, sliced (about 1/4 inch thick)
* **Rotel Tomatoes:** 1 (10-ounce) can of Rotel diced tomatoes and green chilies, undrained
* **Onion:** 1 medium yellow onion, chopped
* **Bell Pepper:** 1 bell pepper (any color), chopped
* **Cheese:** 1 cup shredded cheddar cheese, plus more for topping (Monterey Jack, Colby Jack, or a Mexican blend also work well)
* **Mayonnaise:** 1/2 cup mayonnaise (light or regular)
* **Sour Cream:** 1/2 cup sour cream (light or regular, or Greek yogurt for a tangier flavor)
* **Cream of Chicken Soup:** 1 (10.75-ounce) can cream of chicken soup (or cream of mushroom for a more earthy flavor. For a vegetarian option, use cream of mushroom soup or make your own creamy white sauce).
* **Butter:** 2 tablespoons butter
* **Garlic:** 2 cloves garlic, minced
* **Chili Powder:** 1 teaspoon chili powder
* **Cumin:** 1/2 teaspoon cumin
* **Salt and Pepper:** To taste
* **Optional Toppings:** Crushed tortilla chips, chopped cilantro, sliced green onions, hot sauce
## Equipment Needed
* Large skillet or pot
* 9×13 inch baking dish
* Mixing bowl
* Knife and cutting board
## Step-by-Step Instructions
Now, let’s get cooking! Follow these simple steps to create your delicious Tex-Mex Squash Casserole:
**Step 1: Prepare the Squash**
* Wash the squash and zucchini thoroughly. There’s no need to peel them unless the skin is particularly tough. Slice them into approximately 1/4-inch thick rounds. Consistency in thickness will ensure even cooking.
**Step 2: Sauté the Vegetables**
* Melt the butter in a large skillet or pot over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. You want the onions to be translucent and the bell peppers to be slightly tender.
* Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 3: Add the Squash and Spices**
* Add the sliced squash and zucchini to the skillet. Season with chili powder, cumin, salt, and pepper. Stir to combine and cook until the squash is tender-crisp, about 8-10 minutes. Stir frequently to ensure even cooking and prevent sticking.
* The squash should be softened but still have a slight bite to it. Overcooking will result in a mushy casserole.
**Step 4: Prepare the Sauce**
* While the squash is cooking, in a large mixing bowl, combine the mayonnaise, sour cream, cream of chicken soup, and 1 cup of shredded cheddar cheese. Mix well until everything is smooth and fully incorporated.
* Make sure there are no lumps of sour cream or mayonnaise. This mixture will create the creamy base for your casserole.
**Step 5: Combine and Bake**
* Preheat your oven to 350°F (175°C).
* Add the undrained can of Rotel tomatoes to the skillet with the cooked squash. Stir to combine.
* Pour the squash mixture into the prepared baking dish (9×13 inch). Spread it out evenly.
* Pour the cheese sauce mixture over the squash, spreading it evenly to cover the entire surface.
* Sprinkle the remaining shredded cheese over the top of the casserole. This will create a golden, bubbly crust.
* Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned. The internal temperature should reach 165°F (74°C).
**Step 6: Let it Rest and Serve**
* Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly and prevents it from being too runny.
* Garnish with your favorite toppings, such as crushed tortilla chips, chopped cilantro, or sliced green onions.
* Serve warm and enjoy!
## Tips and Variations
* **Add Protein:** For a heartier casserole, add cooked ground beef, shredded chicken, black beans, or pinto beans.
* **Spice it Up:** Increase the amount of chili powder or add a pinch of cayenne pepper for a spicier kick. You can also use hot Rotel tomatoes.
* **Cheese Variations:** Experiment with different types of cheese, such as Monterey Jack, Colby Jack, pepper jack, or a Mexican cheese blend.
* **Vegetable Additions:** Add other vegetables, such as corn, diced tomatoes (if not using Rotel), or chopped spinach.
* **Creamy Texture:** For an extra creamy casserole, add a splash of heavy cream or milk to the sauce.
* **Crust Topping:** Top the casserole with crushed Ritz crackers, breadcrumbs, or fried onions for a crispy crust.
* **Make it Vegan:** Use vegan mayonnaise, sour cream, and cheese substitutes. Replace the cream of chicken soup with cream of mushroom soup or a homemade creamy white sauce made with plant-based milk and butter.
* **Use Different Squash:** Butternut squash or acorn squash can be used in place of yellow squash and zucchini for a sweeter flavor profile. However, these types of squash require longer cooking times to become tender.
* **Make Ahead:** Assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
* **Rotel Substitutes:** If you don’t have Rotel, you can use a can of diced tomatoes with a small can of diced green chilies.
## Serving Suggestions
This Tex-Mex Squash Casserole is a versatile side dish that pairs well with a variety of main courses. Here are some serving suggestions:
* **Grilled Chicken or Steak:** The flavors complement grilled meats perfectly.
* **Pork Chops:** A classic combination for a comforting meal.
* **Tacos or Fajitas:** A great side dish to complete your Tex-Mex feast.
* **Black Bean Burgers:** A vegetarian option that pairs well with the casserole.
* **As a Main Course:** Serve a larger portion of the casserole with a side salad for a light and satisfying vegetarian meal.
## Nutritional Information (Approximate)
*Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.*
* Calories: 250-350 per serving
* Protein: 10-15 grams
* Fat: 15-25 grams
* Carbohydrates: 15-25 grams
* Fiber: 3-5 grams
## Frequently Asked Questions (FAQ)
**Q: Can I make this casserole ahead of time?**
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
**Q: Can I freeze this casserole?**
A: While you can freeze the casserole, the texture may change slightly upon thawing. The squash and sauce can become a bit watery. For best results, consume within 2-3 months. Thaw completely in the refrigerator before baking.
**Q: Can I use frozen squash?**
A: Yes, you can use frozen squash. Thaw it completely and drain off any excess liquid before using it in the recipe. It may have a slightly softer texture than fresh squash.
**Q: I don’t have cream of chicken soup. What can I use?**
A: You can use cream of mushroom soup or make your own creamy white sauce. To make a simple white sauce, melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, and cook for 1 minute. Gradually whisk in 1 1/2 cups of milk and cook until thickened. Season with salt, pepper, and a pinch of nutmeg.
**Q: Can I make this casserole dairy-free?**
A: Yes, you can use dairy-free mayonnaise, sour cream, and cheese substitutes. Replace the cream of chicken soup with a dairy-free cream of mushroom soup or a homemade creamy white sauce made with plant-based milk and butter.
**Q: How do I prevent the casserole from being too watery?**
A: Make sure to cook the squash until it’s tender-crisp, but not overcooked. Drain off any excess liquid from the Rotel tomatoes before adding them to the skillet. If using frozen squash, thaw it completely and drain off any excess liquid.
## Conclusion
This Tex-Mex Squash Casserole with Rotel is a delicious and easy recipe that’s perfect for any occasion. With its flavorful combination of squash, Rotel tomatoes, cheese, and spices, it’s sure to become a family favorite. Whether you’re looking for a quick weeknight side dish or a crowd-pleasing addition to your next potluck, this casserole is a winner. So, gather your ingredients and get ready to enjoy a warm and comforting dish that’s packed with flavor!