Looking for a delicious and easy-to-make vegetarian casserole that will transport you straight to Mexico? Look no further than this Mexican Squash Casserole! Loaded with hominy, diced tomatoes and green chiles, cheddar, and plenty of spices, this hearty and satisfying casserole is the perfect comfort food. The slow cooking process helps meld all the flavors together while keeping the veggies tender and juicy. Serve this casserole as a main dish or as a side with your favorite Mexican-inspired meal. Mexican Squash Casserole is a tasty and nutritious way to spice up your dinner routine!
Ingredients
- 1 pound calabacita or zucchini squash, diced
- 1 (15-ounce) can hominy, drained and rinsed
- 1 (15-ounce) can diced tomatoes with green chiles
- 1/2 cup onion, diced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1 1/2-2 cups vegetable broth
- 1 cup cheddar, plus more for garnish, shredded
- 1/4 cup Mexican crema
- 1/2 cup fresh cilantro leaves, chopped, for garnish
Directions
Step 1 –Combine the calabacita, the hominy, the tomatoes with green chiles, the onion, the salt, the black pepper, and the oregano in a slow cooker.
Step 2 –Gradually add 1 1/2 cups of the vegetable broth to the slow cooker, adding just enough to cover everything with the broth as the broth needs to be absorbed by the mixture. Add up to 1/2 cup more of the broth if needed.
Step 3 –Add 1 cup of the cheddar and the crema to the veggie mixture and stir until everything is well combined.
Step 4 –Cover the slow cooker and cook the veggie mixture on low heat for 4 hours.
Step 5 –Check the veggie mixture to make sure all of the broth has been absorbed, adding 20-minute intervals of cooking time as needed until all of the liquid is absorbed.
Step 6 –Garnish the casserole with the remaining cheese and the cilantro.
Step 7 –Serve warm.
