Tex-Mex Summer Squash Casserole
Recipe from
EatingWell
Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.
Servings:
12 servings
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Ingredients
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2 1/4 poundssummer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)see savings
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2/3 cupfinely chopped yellow onionsee savings
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1 4-ounce canchopped green chilessee savings
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1 4-1/2-ounce canchopped jalapenos, (about 1/2 cup), drainedsee savings
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1/2 teaspoonsalt, or to tastesee savings
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2 1/4 cupsgrated extra-sharp Cheddar cheese, (about 7 ounces), dividedsee savings
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1/4 cupall-purpose floursee savings
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3/4 cupmild salsasee savings
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4scallions, thinly sliced, for garnishsee savings
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1/4 cupfinely chopped red onion, for garnishsee savings
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Directions
1.
Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
2.
Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3.
Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat, covered, at 350 degrees F for about 40 minutes. Garnish just before serving.
Nutrition information
Per serving: Calories 101, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 217 mg, Carbohydrate 9 g, Fiber 3 g, Protein 5 g, Potassium 265 mg. Daily Values: Vitamin C 30%. Exchanges: Vegetable 1,High-Fat Meat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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