Creole Peas and Southwest Casserole
1/4 pound bacon, fried and crumbled
2 cups onion, chopped
2 cups celery, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
2- 2 pound cans tomatoes, chopped
2 tablespoons sugar
4- 15 oz cans black eye peas, rinsed and drained
1 bay leaf
In a large skillet; fry bacon until crisp. Drain on paper towels.
Cool; then crumble.
Saute onion, celery and peppers in some of the bacon fat.
Add all ingredients into a large cooking pot or dutch oven.
Cook over low-medium heat one hour.
Southwest Squash Casserole
3 1/2 pounds yellow squash, halved, lengthwise and sliced
1 medium sweet onion, chopped
1-8 ounce package mexican blend cheeses, shredded
1-10.5 ounce can cream of chicken soup
1-4 ounce can green chilies, chopped
2 large eggs, beaten
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups tortilla chips, crushed
1 tablespoon butter, melted
Place squash and onion in a dutch oven.
Add water to cover; bring to a boil, reduce heat, and simmer 12 to 15 minutes or until squash is tender.
Preheat oven to 350 degrees.
Lightly spray a 9 x 13 inch baking dish with cooking spray.
In a large bowl, combine squash mixture and next 7 ingredients, mixing well.
Spoon mixture into prepared baking dish.
In a small bowl, combine crushed tortilla chips with melted butter.
Sprinkle crushed chips over squash.
Bake for 30-45 minutes until hot and bubbly.
Great potluck items!