Time 1h Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside. Heat butter and oil over medium-high heat in a large sauté pan. Add the yellow squash and cook 4-5 minutes or until the squash begins to soften. Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper. Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese. Pour half the mayonnaise mixture over the bottom of the prepared dish. Transfer squash mixture to the prepared baking dish. Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed. Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray. Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.
Time 35m Yield 8 Number Of Ingredients 9 Steps:
Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender. Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Place first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap. Pierce plastic wrap with a fork several times to vent. Microwave on HIGH 8-9 minutes or until veggies are tender; drain. Press between layers of paper towels to remove excess moisture. Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients until well blended. Spoon into a lightly greased 11 x 7" baking dish. Sprinkle evenly with cheese. Bake at 450 degrees for 20 minutes or until lightly browned and bubbly.
Time 2h Yield 12 Number Of Ingredients 16 Steps:
Bring a pot of water to a boil over medium heat. Add corn, cover, and return to a boil. Cook until tender, 5 to 7 minutes. Drain, remove kernels with a sharp knife, and discard cob. While corn is cooking, remove stems from squash, cut into chunks, and remove and discard seeds. Place corn, squash, mixed vegetables, onion, and jalapeno pepper into a gallon-sized resealable plastic bag. Add olive oil and seasoning blend, close the bag, and toss until vegetables are well coated. Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch baking pan with cooking spray. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain on a paper-towel lined plate. Meanwhile, arrange a single layer of chips in the bottom of the prepared baking pan. Crush remaining chips until you have 3 1/2 cups; set aside. Combine 1 1/2 cups Mexican cheese, mayonnaise, evaporated milk, eggs, cayenne pepper, salt, and black pepper in a large bowl; beat with an electric mixer until well combined. Stir in vegetables and toss well. Add 2 cups crushed chips and toss again until well mixed. Stir in cooked chorizo until blended, and pour into the pan on top of the chips. Combine remaining 1 1/2 cups of chips with remaining 1 cup Mexican cheese in a small bowl. Sprinkle across top of casserole. Cover with aluminum foil and place pan on a rimmed baking sheet to catch drippings. Bake in the preheated oven for 40 minutes. Remove foil and bake until top is browning and bubbling, about 15 minutes more. Remove from the oven and let sit for at least 10 minutes before serving.
Time 1h50m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greased baking pan. Bake 45 minutes to 1 hour or until just tender. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. Spray 1 1/2 quart casserole with nonstick cooking spray. Spoon mixture into casserole. Sprinkle with remaining 1/4 cup cheese. Bake uncovered, 30 to 35 minutes or until heated through. Serve immediately.
Time 1h5m Yield 2 casseroles (6 servings each). Number Of Ingredients 14 Steps:
Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.
