Chiles and Squash Casserole

[Guest guest]

I made this to go with last THanksgiving dinner and

everyone asked I make it again this year.

 

Chiles and Squash Casserole

 

vegetable oil spray

1 pound yellow summer squash, sliced 1/2-inch thick

1 medium onion, halved and thinly sliced

1 cup canned evaporated fat-free milk

2 large eggs

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 11 ounce can corn kernels, drained

1 4 1/2 ounce can chopped mild green chiles, drained

1 cup shredded Cheddar cheese, divided

 

Heat the oven to 350 degrees. Spray a 9-inch square

baking dish with vegetable oil spray.

Simmer the squash and onion in 1/2-inch of water in a

covered saucepan until tender, about 10 minutes. Drain

and mash with a potato masher to a coarse puree.

Add the milk, eggs, flour, salt, and pepper and milk;

mix until smooth. Fold in the corn, chiles and 1/2 cup

cheese. Pour the mixture into the baking dish, and

sprinkle the remaining cheese over the top. Bake for

30 to 35 minutes until set and a knife inserted into

the center comes out clean.

Let the casserole stand for a few minutes before

serving with a spoon. Serves 6.