Tex-Mex Summer Squash Casserole
The recipe Tex-Mex Summer Squash Casserole can be made in roughly 1 hour and 30 minutes. This recipe serves 12. For 83 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 105 calories, 6g of protein, and 6g of fat per serving. Many people really liked this side dish. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up jalapenos, salsa, flour, and a few other things to make it today. This recipe from Eating Well has 3251 fans. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is good. If you like this recipe, take a look at these similar recipes: Tex-Mex Summer Squash Casserole, Tex Mex Summer Squash, and Tex-mex Squash Casserole.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 70 minutes
Ingredients:
1 4-ounce can chopped green chiles
2 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided
1/4 cup all-purpose flour
1 4-1/2-ounce can chopped jalapenos, (about 1/2 cup), drained
1/4 cup finely chopped red onion, for garnish
3/4 cup mild salsa
1/2 teaspoon salt, or to taste
4 scallions, thinly sliced, for garnish
2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
Equipment:
baking pan
oven
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to 400F. Coat a 9-by-13-inch baking dish with cooking spray.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.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.
Step by step:
1. Preheat oven to 400F. 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.
3. Spread the mixture in the prepared baking dish and cover with foil.
4. 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.
5. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
Nutrition Information:
covered percent of daily need
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