Corn and Squash Casserole

Cheri Clotiaux Stringer (originally from Austin American-Statesman)

Yield: 8+ servings

This is a very tasty and spicy casserole made with summer’s bounty. You can double this, but I don’t recommend doubling the RO*TEL — too much heat. Originally from Embassy Suites. (June 2002)

2-4 Tbsp olive oil
3-5 cloves garlic, peeled, minced
2 cups yellow squash, sliced
2 cups zucchini, sliced
1 cup yellow onion, diced
1 cup red bell pepper, diced
1 cup cooked white rice
1 (10oz) can RO*TEL diced original Tomatoes & Green Chilies1
1 cup corn (3 med. ears = about 1 cup)
1 cup sharp Cheddar cheese, shredded
1/2 cup Montery Jack cheese, shredded

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 texture to the vegetables.

Combine vegetable with rice, tomatoes, corn and Cheddar cheese. Transfer mixture to 11x9x2-inch pan. Top with Monterey Jack cheese. Bake in 325˚F oven for 30 minutes.