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Export 12 ingredients for grocery delivery
Step 1
Cook 4 C chopped summer squash with a tablespoon of added water. Cover and microwave on HIGH for about 8-9 minutes. Mash squash with a fork or masher and drain well. Set aside.
Step 2
While the squash cooks, sauté chopped onions (half an onion) and ½ C of bell peppers in 1 tablespoon of butter melted in a large skillet over medium heat. After the vegetables soften, add 8 ounces of sliced mushrooms and cook another 2-3 minutes. Add 1/4 teaspoon of cumin.
Step 3
Add 1 tablespoon of flour to softened veggies. Cook and stir for about two minutes, then add 1 cup of milk (whole or low-fat) to make a sauce. Stir and cook on medium-low until thickened like gravy.
Step 4
Add 1 cup of corn, 1 4-oz can of green chiles (drained), and cooked, drained, squash. Season to taste with ½ teaspoon salt (only if needed, storebought stuffing can be salty already) and 1/4 teaspoon of pepper. Fold in the dried cornbread and cheese. If you prefer, save half the cheese to sprinkle on top in step 5.
Step 5
Place into a greased 1-1/2 quart casserole dish. Place into a 400˚F (200˚C) oven for 20 minutes or until heated through. Sprinkle the remaining cheese on top during the last 5 minutes.
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