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Tex-Mex Summer Squash Casserole

Tex-Mex Summer Squash Casserole
Total Preparation Time: 15 to 30 minutes Number of Servings: 10 or more
Actual Cooking Time:1 hour Source: EatingWell
Food Groups: Milk & Milk Products, Vegetables
Main Ingredient: Vegetables
Meal Type: Dinner Entrée, Lunch Entrée
Nutrition Content: Good Source of Calcium, Low Calorie
Origin: American , Mexican & Spanish
Special Features: Kids Love It, Vegetarian

Photo by Ken Burris. 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.


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


Preheat oven to 400°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.

Nutrient Information
Calories: 101
Total Fat: 5 g
Saturated Fat: 3 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 217 mg
Carbohydrates: 9 g
Protein: 5 g
Fiber: 3 g
Vitamin A:
Vitamin C:
Calcium: 193

Cook's Notes:

Nutrtion Bonus: Vitamin C (30% daily value).