Spicy Southwest Squash Casserole Recipe

Directions

Ingredients :

2 teaspoons olive oil

1 large onion, chopped

1 red bell pepper, chopped

¼ cup sliced fresh mushrooms

1 teaspoon minced garlic

1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

1 (15 ounce) can black beans, drained and rinsed

1 cup salsa

2 tablespoons chili powder

1 teaspoon ground cumin

1 pinch cayenne pepper

salt and ground black pepper to taste

1 cup fresh spinach leaves, or to taste

4 yellow squash, cubed

1 (4 ounce) packet saltine crackers, crushed

1 cup shredded Cheddar cheese (Optional)

Methods :

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and garlic in the hot oil until vegetables are tender, about 10 minutes.

Step 3

Mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring occasionally, until cooked through, about 5 minutes. Add spinach; cover skillet and simmer until spinach turns bright green, 1 to 2 minutes.

Step 4

Spread squash into an 8×8-inch casserole dish; top with tomato mixture. Sprinkle crackers over tomato mixture.

Step 5

Bake in the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.