My family and company love this dish and I always get asked for the recipe.
Provided by kathy L
Categories Vegetables
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degrees F. Brush oil on bottom of 13 x 9 inch casserole
- 2. Toss sliced squash and shoepeg corn together
- 3. Mix sour cream, chile peppers, juice and all and cream of soup together and set aside.
- 4. Layer ingredients as follows: layer 6 tortillas on bottom of prepared casserole arrange 1/2 of squash on top, sprinkled with salt and pepper then 1/2 of onion slices and garlic, then 1/2 of sour cream misture, then 1/2 of cheese. Repeat layers, ending with cheese. Cover with aluminum foil, or lid and bake in preheated oven 35-45 minutes until squash is tender when pierced with fork. Remove foil and continue baking approximately 15 minutes until top is broned and bubbly. Let sit for 10-15 mintues to set.
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