SOUTHWESTERN CASSEROLE
I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.
Nutrition Facts : Calories 321 calories, Fat 15g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 673mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein.
SPICY SOUTHWEST SQUASH CASSEROLE
Vegan-friendly treat with a kick! Or delicious covered with cheese.
Provided by Meghan Foster
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and garlic in the hot oil until vegetables are tender, about 10 minutes.
- Mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring occasionally, until cooked through, about 5 minutes. Add spinach; cover skillet and simmer until spinach turns bright green, 1 to 2 minutes.
- Spread squash into an 8x8-inch casserole dish; top with tomato mixture. Sprinkle crackers over tomato mixture.
- Bake in the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 43.3 g, Cholesterol 19.8 mg, Fat 11.7 g, Fiber 11.1 g, Protein 14.4 g, SaturatedFat 4.8 g, Sodium 1114.1 mg, Sugar 3.7 g
BUTTERNUT SQUASH CASSEROLE
A warming seasonal dish with a fusion of flavours, perfect for winter evenings
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 14
Steps:
- In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
- Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
- Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
Nutrition Facts : Calories 313 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium
SOUTHWEST SPAGHETTI SQUASH CASSEROLE
Steps:
- Preheat oven to 375° F.
- In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
- Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.
Nutrition Facts : Calories 386 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 10 grams fat, Fiber 9 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 862 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SUMMER SQUASH CASSEROLE WITH GREEN CHILES
This updated twist on the classic Southern-style favorite has the kick of fresh green chiles! Southwestern-inspired Summer Squash Casserole can be made ahead of time, leftovers reheat beautifully and it's freezer-friendly!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Vegetables
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside.
- Heat butter and oil over medium-high heat in a large sauté pan.
- Add the yellow squash and cook 4-5 minutes or until the squash begins to soften.
- Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
- Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
- Pour half the mayonnaise mixture over the bottom of the prepared dish.
- Transfer squash mixture to the prepared baking dish.
- Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
- Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
- Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.
Nutrition Facts : ServingSize 1, Calories 431 kcal, Carbohydrate 11 g, Protein 10 g, Fat 39 g, SaturatedFat 12 g, Cholesterol 112 mg, Sodium 522 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 26 g
SOUTHWESTERN SQUASH CASSEROLE
This is a great accompaniment for a Mexican feast. A spicy, different way to prepare fresh summer squash.
Provided by KathyP53
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap.
- Pierce plastic wrap with a fork several times to vent.
- Microwave on HIGH 8-9 minutes or until veggies are tender; drain.
- Press between layers of paper towels to remove excess moisture.
- Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients until well blended.
- Spoon into a lightly greased 11 x 7" baking dish.
- Sprinkle evenly with cheese.
- Bake at 450 degrees for 20 minutes or until lightly browned and bubbly.
Nutrition Facts : Calories 175.8, Fat 10.9, SaturatedFat 6.5, Cholesterol 63.7, Sodium 507.5, Carbohydrate 11.3, Fiber 2.2, Sugar 4.1, Protein 9.8
SPICY SUMMER SQUASH WITH HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
- Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.
Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams
MEXICAN BUTTERNUT SQUASH CASSEROLE
Mexican Butternut Squash Casserole is easy to make, and you can use leftovers if you want. It's full flavored, and great for a nice big dish so you get to eat it more than once.
Provided by Debi
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Place the diced butternut squash, onion, and poblano pepper in a 9 x 13" baking dish and toss with the olive oil. Sprinkle with cumin, salt, and pepper, and mix. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F.
- Transfer the roasted vegetables to a large bowl, add 1 cup salsa, corn, green chiles, and chopped cilantro. Using the same baking dish, spread ½ cup salsa along the bottom of the baking pan, top with a layer of half of the tortillas. Top the tortillas with ½ of the roasted vegetable mixture. Top with remaining tortillas remaining ½ cup salsa, remaining veggies, and top with shredded cheese.
- Bake for 20 minutes at 350 degrees F.
- Allow to cool for five minutes before serving. Garnish with avocado or sour cream.
Nutrition Facts : Calories 263 kcal, Carbohydrate 48 g, Protein 9 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 954 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
SOUTHWESTERN VEGETARIAN CASSEROLE
Steps:
- Heat the oven: Preheat the oven to 450°F and grease a 9x13-inch casserole dish with cooking spray.
Nutrition Facts : Calories 633 kcal, Carbohydrate 88 g, Cholesterol 51 mg, Fiber 13 g, Protein 25 g, SaturatedFat 11 g, Sodium 1742 mg, Sugar 13 g, Fat 22 g, UnsaturatedFat 0 g
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