Cowboy Squash Casserole

I live in Texas and we have many recipes that include Squash and Corn.
This one has Jalapenos, Mexican  Cheese, Yellow Squash and White Corn plus other good stuff!

It's baked in a large Cast Iron Dutch Oven.

I baked it in a  very large Cast Iron Chicken Fryer.  At the end, I broiled the top to give it color. 

Cowboy Squash Casserole:

Preheat the oven to 350 Degrees.

Here's what you'll need:

A Very Large Skillet, It involves a large amount of ingredients.

A Very Large Cast Iron Dutch Oven. I have a Large Cast Iron Chicken Fry. It has 4" Sides.

I also have a Martha Stewart Enamel Cast Iron Casserole.

The Cast Iron Casserole Dish Needs to be Buttered. I used 1 Stick of Butter cut into slices and melted on Low Heat in the Casserole ad then removed from the Heat.

3 pounds of Yellow Squash (sliced thin)
2 large Vidalia Onions, diced
3/4 C Water
1 - 15.25 ounce can of White Corn, drained
3 Jalapeños, Seeded and Diced.
1/4 tsp Cayenne Pepper
2 Eggs, beaten.
2 C Shredded (4 Cheese Mexican Cheese)
1- 8oz. Package of Cream Cheese, cut into small cubes.

In a Very Large Skillet with 3/4 C  of Water on Medium High Heat, Combine:
Squash ( I started with the Squash first) and the Added the Onion.
Onion
Cook uncovered just until tender
Remove from Heat.

Fold in:
Corn
Jalapenos
Cream Cheese
Shredded Cheese
Egg
Cayenne Pepper
Mix well

Pour mixture into the  Buttered 3 quart Cast Iron Casserole dish

Bake  Uncovered for 45 Minutes.

OPTION:

At the end I Broil it until the Top is Golden Brown.

Enjoy!
Peace in the Kitchen!

In this picture , the original recipe, the onions were sliced. I
did not like the texture with the squash so I re- wrote the recipe
to Dice the Onions. I also recommend the addition of Cayenne
Pepper. I did not think there was enough spice in the original recipe.