Texas Squash Casserole
Recipe: #20356
July 26, 2015
Categories: Casseroles, Side Dishes, Cheese, Squash, Southwest, Potluck Oven Bake, Zucchini, more
"A great side for Texas BBQ. No cream of anything soup in this one."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (297.2 g)
- Calories 290.8
- Total Fat - 15.5 g
- Saturated Fat - 8.2 g
- Cholesterol - 40.3 mg
- Sodium - 560 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 3.1 g
- Sugars - 5.7 g
- Protein - 14.8 g
- Calcium - 358.8 mg
- Iron - 1.3 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F. Coat a casserole dish with non-stick cooking spray.
Step 2
Melt butter in a large skillet on medium heat. Add yellow squash, zucchini, onions and jalapeno and saute until onions are translucent and squash is soft, about 10 minutes.
Step 3
Add garlic, cumin, chili powder and cayenne and cook 1 minute. Add salt and pepper to taste.
Step 4
Stir in the flour and cook until a light brown paste forms, about 1 minute.
Step 5
Stir in broth and tomatoes and stir until the mixture thickens, about 2 minutes.
Step 6
Stir in the half-and-half, sour cream and cilantro and turn off heat.
Step 7
In the casserole dish, layer the bottom with the crushed tortilla chips. Pour squash mixture on top of the chips and then cover the squash with the grated cheeses.
Step 8
Cook, uncovered, in oven for 30 minutes, or until top is brown and bubbling.
Tips
No special items needed.
0 Reviews
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