Mexican Summer Squash Casserole
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Recipe Summary Mexican Summer Squash Casserole
This is a hearty vegetable casserole with a Mexican flair and with the addition of leftover/cooked chicken, it can become a great dinner casserole. The heat can easily be varied by changing the amount of green chiles, adding jalapenos, or by adjusting the amount of spice in the salsa.Ingredients | Slanutak Recepti Varivocooking spray1 ¼ pounds unpeeled yellow squash, quartered lengthwise and sliced1 pound peeled zucchini, quartered lengthwise and sliced2 ½ cups shredded, reduced-fat sharp Cheddar cheese, divided2 (4 ounce) cans chopped green chile peppers, drained⅔ cup finely chopped onion1 teaspoon salt¼ cup all-purpose flour¾ cup mild or medium salsa1 tablespoon finely sliced green onion, or to tasteDirectionsPreheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.Garnish with green onions just before serving.Info | Slanutak Recepti Varivoprep: 30 mins cook: 55 mins total: 1 hr 25 mins Servings: 10 Yield: 1 9x13-inch casserole
TAG : Mexican Summer Squash CasseroleSide Dish, Vegetables, Squash, Summer Squash,
