Tex-Mex Summer Squash Casserole

EatingWell

It seems that most summer parties -- at least the ones I'm invited to -- are potlucks. And since Labor Day weekend is on the horizon, there's at least one more summer potluck on my social calendar. I know some of you hate potlucks, perhaps for the very reason I love them: none of the food really goes together. One of the best potlucks I've been to featured handmade spring rolls, Indian-spiced carrot soup and tiny profiteroles filled with homemade ice cream, among other tasty treats. And this wasn't a potluck of international foodies, just my friends who like to cook and eat.

I like to bring something a little out of the ordinary to a potluck. And if you've been to a few already this summer, perhaps you're looking for something different to wow your fellow diners. One of my favorite summer potluck side dishes to make is Tex-Mex Summer Squash Casserole. My garden is overrun with summer squash at this time of year, and this casserole recipe offers an easy way to use up a lot at once -- plus make a zesty, satisfying dish to bring to summer parties.

Chilies and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chilies instead. To make it ahead of time, prepare up to 2 days in advance and reheat before serving.

Tex-Mex Summer Squash Casserole

Makes 12 servings.

Servings: 12

Prep Time: 20 minutes

Total Time: 1 1/2 hours

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)

2/3 cup finely chopped yellow onion

1 (4-ounce) can chopped green chilies

1 (4 1/2-ounce) can chopped jalapenos (about 1/2 cup), drained

1/2 teaspoon salt, or to taste

2 1/4 cups grated extra-sharp Cheddar cheese (about 7 ounces), divided

1/4 cup all-purpose flour

3/4 cup mild salsa

4 scallions, thinly sliced, for garnish

1/4 cup finely chopped red onion for garnish

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

2. Combine squash, onion, chilies, 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.

3. 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.

To Make Ahead: Cover and refrigerate for up to 2 days. Reheat, covered, at 350 F for about 40 minutes. Garnish just before serving.

Recipe Nutrition:

Per serving: 101 calories; 5 g fat (3 g sat, 0 g mono); 15 mg cholesterol; 9 g carbohydrate; 5 g protein; 3 g fiber; 336 mg sodium; 253 mg potassium

Nutrition Bonus: Vitamin C (30 percent daily value).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 high-fat meat

 RSS    

 

Twitter: @ihavenet

Available at Amazon.com:

Be Good to Your Gut: Recipes and Tips for People With Digestive Problems

Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle

Savory Baking

Stonewall Kitchen Breakfast

 RSS    

MORE RECIPES:   DESSERT | PASTA | SEAFOOD | WOLFGANG PUCK

Recipes

 

More Recipes

Tex-Mex Summer Squash Casserole

Copyright © 2011 EatingWell. DISTRIBUTED BY Tribune Media Services