Tex Mex Summer Squash Casserole Recipes
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 SUMMER SQUASH CASSEROLE
Jazzed up squash! If you prefer a milder dish, use a second can of chiles instead of the jalapenos.
Provided by 5thCourse
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Quarter squash lengthwise and slice thinly crosswise.
- Preheat oven 400 degrees. Grease a 9x13 baking dish.
- Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil.
- Bake until bubbling and tender, 35-45 minutes.
- Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
- Sprinkle with scallions and red onion.
Nutrition Facts : Calories 126.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.2, Sodium 329.3, Carbohydrate 9.3, Fiber 2, Sugar 4, Protein 7.4
TEX-MEX SQUASH CASSEROLE WITH ROTEL®
Add a little zing with Rotel® to those boring mushroom soup squash casseroles with this inexpensive, low-carb treat.
Provided by jdo223
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet, mixing in taco seasoning as directed on the package, until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside on a plate.
- Heat oil in the skillet over medium heat. Mix in squash, onion, and garlic; saute until tender, 5 to 7 minutes. Add beef and diced tomatoes to the skillet. Season with cumin, chili powder, paprika, salt, and pepper. Transfer mixture to an oven-proof casserole dish. Top with Mexican cheese.
- Bake in the preheated oven for 15 minutes.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 11.4 g, Cholesterol 68.9 mg, Fat 19.1 g, Fiber 2.9 g, Protein 19.3 g, SaturatedFat 9.1 g, Sodium 781.6 mg, Sugar 1.4 g
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