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20 minute dinner recipes

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Tex-Mex Summer Squash Casserole

http://www.eatingwell.com/recipes/tex_mex_summer_squash_casserole.html

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

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.

12 servings | Active Time: 20 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  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.

Nutrition

Per serving : 101 Calories; 5 g Fat; 3 g Sat; 0 g Mono; 15 mg Cholesterol; 9 g Carbohydrates; 5 g Protein; 3 g Fiber; 217 mg Sodium; 265 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 high-fat meat

Tips & Notes