Name: Mexican Squash Casserole
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 1 pound calabacita or zucchini squash, diced; 1 (15-ounce) can hominy, drained and rinsed; 1 (15-ounce) can diced tomatoes with green chiles; 1/2 cup onion, diced; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon dried oregano; 1 1/2-2 cups vegetable broth; 1 cup cheddar, plus more for garnish, shredded; 1/4 cup Mexican crema; 1/2 cup fresh cilantro leaves, chopped, for garnish

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