Seems so simple but very good. I dumped a bunch of water out the bottom but then worried it would be too dry... just dolloped some sour cream on top = perfect! Next time I will cut squash smaller so easier to mix the layers. Thanks for the recipe! (Oh needed to use up some pinto beans and was able to put in 3 1/2 cups!)
I love the flavors of this recipe but I think it might need something to make it less watery. I worried about the texture when I put it in and it came out with a lot of liquid. I think next time I'll add some crackers to the mixture as well as sprinkling them on top. Really the only things I change was I used 2 yellow squash and 2 zucchini and I tossed in the squash/zucchini with the other vegetables to cook just a touch (not all the way through.) When I realized it wasn't as thick as I hoped I put it on top of some refried beans and it was great! I think I might strain out some water and use this as either taco salad topper or layer this with some tortillas for a Southwest casserole. The flavor is EXCELLENT - just gonna play with it to get the texture I want.
This is my third time to make this and we love it! I'm vegan my husband and son are not so I separate this into two casserole dishes one with cheese and one without. I top mine with diced avocado and I'm convinced that mine is every bit as good as the one with cheese. Mmmm. I did find that the squash was a little undercooked the first go round so I started putting just the squash in the casserole dish covering it with foil and baking it for 15 minutes before adding the other ingredients.
I used acorn squash and went easy on spice in order to accommodate my family and it tasted delicious. I will definitely make this again. I also did not sauté everything as long as the recipe suggested. Instead I threw it in the oven while peppers were still crispy and then baked until tender.
Loved it! I think the recipe means 4 small squash or 4 cups? But I used two large and upgraded to a 9x13. I like that you can change the recipe to how hot or mild you would like and the other half who always has meat with his meals actually liked it! (The black beans help that scenario) I will be making this again and sharing the recipe with family members!
I used butternut squash instead of summer squash (pictured above) since that's what I had in the house and it worked really well. The sweetness of the squash with the spices was a great combination.
I'm not quite sure why I didn't love this since all the ingredients are some of my favorite things. Only things I did differently was to use Adobo seasoning in place of the S & P and I used Ritz garlic butter crackers. Maybe garden fresh squash doesn't lend itself to these flavors. Next time I will ditch the squash add another can of beans and top it with corn or nacho chips.
This was a huge hit with family and friends. I omitted the mushrooms and substituted crushed Cheez-its crushed French fried onions and Italian bread crumbs for the crackers. This was mentioned in a comment so thought I would try it. I also used a combination of yellow summer squash and zucchini and I upped the amount of salsa and added a can of corn. I made this twice and once I added chicken. I also used coconut oil instead of olive oil. EVOO doesn't have a high smoke point so is not good for cooking but coconut oil does and is very good for you. I also didn't put cheese on top just mixed into the casserole. I added more of the cracker mix at the bottom than called for to soak up so liquid. I came out perfect and very Delicious.
I've made this several times now. Found I liked layering thickly sliced mushrooms (or Portobellos) cheese and peppers like a lasagna. Good flavor and texture and even good visual appeal out of the oven! This has become a regular menu addition in my house!
