Sunday, August 9, 2009

Recipe of the Day

Tex-Mex Summer Squash Casserole Recipe

Prep Time: 20 mins
Total Time: 1 h 30 mins

Nutritional Info (Per serving): 12
Calories: 101, Saturated Fat: 3g, Sodium: 217mg, Dietary Fiber: 3g, Total Fat: 5g, Carbs: 9g, Cholesterol: 15mg, Protein: 5g
Carb Choices: 0.5


2 1/4 pounds squash, summer (yellow), quartered lenthwise and thinly sliced crosswise, (about 10 cups) 2/3 cup(s) onion(s), yellow, finely chopped 4 ounce(s) pepper(s), green chile, canned, chopped 4 1/2 ounce(s) pepper(s), jalapeno, canned, drained, chopped, (about 1/2 cup) 1/2 teaspoon salt, or to taste 2 1/4 cup(s) cheese, cheddar, extra-sharp, grated, (about 7 ounces), divided 1/4 cup(s) flour, all-purpose 3/4 cup(s) salsa, mild 4 medium scallion(s) (green onions), thinly sliced, for garnish 1/4 cup(s) onion(s), red, finely chopped, for garnish


Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

Combine squash, onion, chiles, jalapenos, 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.

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.