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Tex-Mex Summer Squash Casserole

  • Prep Time: -
  • Cook Time: -
  • Serves: 12
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (38 Ratings): 3.5 out of 5 stars

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All 4 Reviews

Ingredients

  1. 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise
  2. 2/3 cup finely chopped yellow onion
  3. 1 (4 ounce) can chopped green chiles
  4. 1 (4.5 ounce) can chopped jalapenos, drained
  5. 1/2 teaspoon salt, or to taste
  6. 2 1/4 cups grated extra-sharp Cheddar cheese, divided
  7. 1/4 cup all-purpose flour
  8. 3/4 cup mild salsa
  9. 4 scallions, thinly sliced, for garnish
  10. 1/4 cup finely chopped red onion for garnish

Nutrition Info

Per Serving

  • Calories: 127 kcal
  • |
  • Carbohydrates: 9 g
  • |
  • Dietary Fiber: 2 g
  • |
  • Fat: 7 g
  • |
  • Protein: 7 g
  • |
  • Sugars: 3 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking 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.

Yield: 12 servings

3. Still Hungry?

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.

Notes:

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.

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Average (38 Ratings): 3.5 out of 5 stars

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4 reviews

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  • It was awesome just the way the recipe reads if you like hot

    boatbuffers - June 25, 2008 06:57:38 PM PST
    If you want to tone it down a bit dont add the hot peppers just double the chilis. We also added some broken up taco shells after the salsa but before the cheese and it was great. Next time I am going to put the shells on the bottom and ground turkey under the salsa for some meat action. You have to try it!! You will love it

    7 of 7 found this review helpful.

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  • Spicy!

    sbnurse77 - May 2, 2007 01:07:41 PM PST
    This casserole was very good but watch out...it has some serious kick to it. Next time I will only use half the jalapenos the recipe called for to tone down the "hotness". Other than that, it was yummy!

    6 of 7 found this review helpful.

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  • Too Hot

    busy mom - August 10, 2009 10:34:18 AM PST
    I like things with a kick...but this was just too HOT.
    Everything got overpowered. If I make it again, and that will not be soon, I would use less than half of the hot peppers next time.
    This was a Bust at my house.

    0 of 1 found this review helpful.

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  • but too hot as written

    doperk_2000 - June 26, 2009 06:30:08 AM PST
    Anyone familiar with canned jalapenos would know immediately to cut down or either wash and drain the peppers with alot of cool water before adding. The hot pepper, salsa and green chiles are just overpowering the taste of the squash. I do like the idea of some corn chips, etc on the top before baking

    0 of 1 found this review helpful.

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