TEX-MEX SUMMER SQUASH CASSEROLE
Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.
Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
- Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
- Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE
This is one of the best casseroles I have ever made! I got it out of a Southern Living magazine and even the pickiest eaters love it.
Provided by Celeste
Categories One Dish Meal
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Drain spinach well, pressing between paper towels; set aside.
- Saute squash, bell pepper, and onion in hot oil in a large skillet over medium-heat 6 minutes or until tender. Remove from heat.
- Stir in spinach, chicken, and next 5 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13x9 inches baking dish.
- Bake at 350 for 30 minutes. Sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes.
Nutrition Facts : Calories 512.1, Fat 29.5, SaturatedFat 13.7, Cholesterol 98.7, Sodium 865.5, Carbohydrate 34.3, Fiber 6.5, Sugar 6.4, Protein 30.9
HEARTY TEX MEX SQUASH CHICKEN CASSEROLE
YUMMY- lots of good veggies in it. Lots of ingredients but well worth the effort. It is now a regular on our "rotation". From Southern Living Favorites.
Provided by naptime4julie
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Drain spinach well- set aside.
- Saute squash, onion, bell pepper in hot oil until tender.
- Stir together spinach, chicken, tortillas, cream of celery, sour cream, picante sauce, green chillis, fajita seasoning, cooked veggies and 1-1/2 cup cheddar cheese.
- Spoon into a lightly greased 13x9 baking dish.
- Bake at 350 for 30 minutes. Sprinkle with remaining cheese and bake 5 more minutes.
Nutrition Facts : Calories 585.4, Fat 34, SaturatedFat 15.9, Cholesterol 115.2, Sodium 970.8, Carbohydrate 38.4, Fiber 6.3, Sugar 7.4, Protein 34.4
CHEESY CHICKEN AND SQUASH CASSEROLE
Leftover chicken combines with yellow squash, onions, and a tasty cheese sauce in this comforting casserole. My son is not really fond of squash, but the aromas of the well seasoned sauce caught his interest, and he enjoyed his dinner. A crusty bread and a tossed salad will complete your menu.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
- Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.
- Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes.
- Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.
- Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
- Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.
- Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 21.7 g, Cholesterol 153.3 mg, Fat 24.4 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.3 g, Sodium 445.3 mg, Sugar 7.9 g
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HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE RECIPE
From myrecipes.com
5/5 (8)Total Time 1 hr 20 minsServings 6-8
- Sauté squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13- x9-inch baking dish.
- Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
- *Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.
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