Tex-Mex Summer Squash Casserole
Recipe: #20397
July 30, 2015
Categories: Casseroles, Side Dishes, Squash, Southwest, Oven Bake High Fiber, No Eggs, Vegetarian, Spicy, Kosher Dairy, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (330.2 g)
- Calories 293.1
- Total Fat - 15.5 g
- Saturated Fat - 6.7 g
- Cholesterol - 33 mg
- Sodium - 790.7 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 4.7 g
- Sugars - 8.8 g
- Protein - 17.9 g
- Calcium - 447.4 mg
- Iron - 1.2 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Step 2
Combine squash, onion, chiles, jalapeños, and 3/4 cup cheese in a large bowl, Sprinkle with flour; toss to coat.
Step 3
Spread the mixture in the prepared baking dish and cover with foil.
Step 4
Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes.
Step 5
Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese.
Step 6
Bake, uncovered, until golden and heated through, 20 to 30 minutes.
Step 7
Sprinkle with scallions,avocado and red onion.
Tips
No special items needed.
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