Post by JJ Judkins on Feb 23, 2011 11:17:40 GMT -6
Tex-Mex Squash Casserole
serves 12
Ingredients
2-1/4 pounds squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
4-ounce can chopped green chiles
4-1/2-ounce can chopped jalapeños (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
Preparation
1. Preheat oven to 400°F. Coat a 9" x 13" baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapeños, 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, about 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1-1/2 cups cheese. Bake, uncovered, until golden and heated through, about 20-30 minutes. Sprinkle with scallions and red onion.
Nutrition Facts
Per serving:
101 calories
5 g fat (3 g sat, 0 g mono)
51 mg cholesterol
9 g carbohydrates
5 g protein
3 g fiber
217 mg sodium
265 g potassium
Nutrition Bonus: vitamin C (30% Daily Value)
serves 12
Ingredients
2-1/4 pounds squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
4-ounce can chopped green chiles
4-1/2-ounce can chopped jalapeños (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
Preparation
1. Preheat oven to 400°F. Coat a 9" x 13" baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapeños, 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, about 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1-1/2 cups cheese. Bake, uncovered, until golden and heated through, about 20-30 minutes. Sprinkle with scallions and red onion.
Nutrition Facts
Per serving:
101 calories
5 g fat (3 g sat, 0 g mono)
51 mg cholesterol
9 g carbohydrates
5 g protein
3 g fiber
217 mg sodium
265 g potassium
Nutrition Bonus: vitamin C (30% Daily Value)