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.
MEXICAN FIESTA CASSEROLE
Provided by Bobby Deen
Categories turkey Kid-Friendly Quick & Easy Dinner Casserole/Gratin Healthy Potluck Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
- 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
- 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
- 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.
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
MEXICAN YELLOW SQUASH CASSEROLE
Make and share this Mexican Yellow Squash Casserole recipe from Food.com.
Provided by ebbtide
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute squash and onion in the butter.
- Add pepper, salt, chilles and flour. Mix well.
- Place squash mixture in a coated casserole dish and sprinkle Monterey Jack cheese on top.
- Combine egg, cottage cheese and parsley. Pour over the Monterrey jack cheese, then sprinkle the parmesan cheese on top.
- Bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 257.8, Fat 17.4, SaturatedFat 10.6, Cholesterol 83.2, Sodium 857.8, Carbohydrate 9.2, Fiber 1.6, Sugar 3.6, Protein 17.3
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.
Provided by Cassy
Categories Side Dish Vegetables Squash Summer Squash
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat 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.
Nutrition Facts : Calories 90 calories, Carbohydrate 9.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 790.9 mg, Sugar 3.8 g
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
YELLOW SQUASH CASSEROLE
Make and share this Yellow Squash Casserole recipe from Food.com.
Provided by Mrs. Hughes
Categories Vegetable
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine and pour over stuffing mix.
- Combine vegetables with soup and sour cream.
- Add 1 cup of stuffing mix and 1/2 of the cheese.
- Top with remaining stuffing.
- Bake at 350 degrees for 45 minutes.
MEXICAN ZUCCHINI & YELLOW SQUASH
I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.
Provided by Deanne McKissick
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
- add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.
TEXICAN SQUASH
My Mom gave me this recipe. It's a different spin on the regular squash casserole.
Provided by Lynn
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
- Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.
- In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
- Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 20 g, Cholesterol 144.7 mg, Fat 24.7 g, Fiber 3 g, Protein 20.2 g, SaturatedFat 12.4 g, Sodium 982.7 mg, Sugar 4.5 g
EASY YELLOW SQUASH CASSEROLE
An easy recipe for yellow squash casserole, baked with onion, cream of mushroom soup, mayonnaise, and Cheddar cheese.
Provided by staceyand
Categories Yellow Squash Recipes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
- Bake in the preheated oven until cooked through and bubbly, about 45 minutes.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 9.3 g, Cholesterol 50.5 mg, Fat 27.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 699 mg, Sugar 1.1 g
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