Chilies and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapeños make this dish quite hot; if you prefer a milder version, use a second can of diced green chilies 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.
- 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
- 2/3 cup finely chopped yellow onion
- One 4-ounce can chopped green chilies
- One 1 4 1/2-ounce can chopped jalapeños (about 1/2 cup), drained
- 1/2 teaspoon salt, or to taste
- 2 1/4 cups grated extra-sharp cheddar (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
Preheat the oven to 400 degrees F.
Coat a 9 by 13-inch baking dish with cooking spray.
Combine the squash, onion, chilies, jalapeños, salt and 3/4 cup cheese in a large bowl. Sprinkle with the 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 the 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 the with scallions and red onion.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
101 calories; 5g total fat; 3g total saturated fat; 15mg cholesterol; 217mg sodium; 9g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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