Ingredients
Scale
- 1 tsp olive oil
- 2 pounds summer squash, sliced
- 1 cup diced onion
- 1 can Rotel tomatoes, drained
- 1 ½ cups grated cheddar cheese (reserve ½ cup for topping)
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 350°F.
- In a large skillet, heat the olive oil over medium heat. Add the sliced summer squash and diced onion, cooking until tender (about 8–10 minutes). Drain excess liquid.
- In a mixing bowl, combine the drained squash mixture with Rotel tomatoes, cheddar cheese (reserve half), sour cream, mayonnaise, salt, and pepper.
- Pour the mixture into a medium casserole dish and top with reserved cheese.
- Bake for 20–30 minutes until bubbly and golden. Let sit for 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg