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Tex-Mex Summer Squash Casserole

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  12 servings
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.

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.
RECIPE INGREDIENTS
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
4   scallions, thinly sliced, for garnish
1/4 cup  finely chopped red onion for garnish
Tex-Mex Summer Squash Casserole Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400 degrees F.

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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Lighter Casseroles
 Summer Casseroles
Nutrition Facts per Serving
Yield:   12 servings
Calories: 101
Fat. Total: 5g
Protein: 5g
Carbohydrates, Total: 9g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 15mg
Sodium: 217mg
% Cal. from Fat: 45%
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Dawnie, CA Reviewed: 07/29/2008
We've got so much squash in the garden and I've been looking for good recipes to prepare. This one is a winner ! Today I printed 6 copies of it for my co-workers (all had a taste as last night's dinner was today's lunch) all of whom raved about it. Minor variation: I sliced the squash very thin and the 'casserole' was more of a very heavy soup. Served with corn chips and pita chips it made for a delicious dip. Very flavorful, I'll make this again!
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