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Tex-Mex Summer Squash Casserole

Tex-Mex Summer Squash Casserole
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 20 minutes | Total Time: 1 1/2 hours
  • 2 1/4 pounds
    summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
  • 2/3 cup
    finely chopped yellow onion
  • 1 4-ounce can
    chopped green chiles
  • 1 4-1/2-ounce can
    chopped jalapenos, (about 1/2 cup), drained
  • 1/2 teaspoon
    salt, or to taste
  • 2 1/4 cups
    grated extra-sharp Cheddar cheese, (about 7 ounces), divided
  • 1/4 cup
    all-purpose flour
  • 3/4 cup
    mild salsa
  • scallions, thinly sliced, for garnish
  • 1/4 cup
    finely chopped red onion, for garnish
Instructions
  1. Preheat oven to 400°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.

 

Nutritional Information

Makes: 12 servings
  • Calories101
  • Fat5 g
    • Saturated fat3 g
  • Cholesterol15 mg
  • Carbohydrates9 g
    • Dietary fiber3 g
  • Protein5 g
  • Sodium336 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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