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

Tex-Mex Summer Squash Casserole

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

Average:

Cancel rating

Poor

Okay

Good

Great

Awesome

Your rating: None Average: 3.9 (116 votes)

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.

---

READER'S COMMENT:

"I would like to say, for the record, I have no idea what "summer squash" is. LoL I assumed it was the yellow squash and that's what I used. The flavor was great, the texture was not. My husband hated it. He ate it a little of it for...

• Recipe
• Add/Read Reviews (20)

• add to 'my eatingwell'
• print
• share

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

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight |
View Our Nutrition Guidelines »

Ingredients

• 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

More Healthy Recipe Ideas

• Calcium-Rich Milk Recipes
• Easy Mexican Food Favorites
• Vegetarian Thanksgiving Recipes
• Healthy Lasagna Recipes
• Butternut Squash Recipes

You Might Also Like

• Sunday Sausage Strata
• Chile-Cheese Brunch Casserole
• Tex-Mex Pizza
• Squash & Leek Lasagna
• Tex-Mex Taco Salad

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.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.