Wednesday, July 24

Tex-Mex Summer Squash Casserole

I very rarely post pictures of my dishes "in progress" but as this one looks like a big mess of deliciously calorie laden gluttony I had to prove that it's actually very healthy!

As you can see from the pic below the bottom layer is 90% squash with peppers, onion, and a sprinkle of cheese. The topping is salsa, onion, and more cheese.

If you follow my blog you know cheese is the one indulgence I'm not willing to give up. Grain? Sure, no prob. Cheese? Never!!

1 1/4 lbs 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 4.5 ounce can chopped jalapeƱos
2 1/4 cups grated extra sharp cheddar cheese
1/4 cup all purpose flour
3/4 mild salsa
1/2 tsp salt
4 scallions, thinly sliced for garnish
1/4 cup finely chopped red onion for garnish

Preheat oven to 400 degrees. Coat a 9 x 13 in baking dish with cooking spray.
Combine squash, onion, chiles, jalapeƱos  salt and 3/4 cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
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.

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