Best 2 Tex Mex Summer Squash Casserole Recipes
**Savor the flavors of Tex-Mex cuisine with our tantalizing Summer Squash Casserole recipe, a delightful blend of fresh summer squash, savory spices, and a touch of Tex-Mex flair. This easy-to-make casserole is a perfect side dish for your summer gatherings or a hearty vegetarian main course. With a crispy cornbread topping and a flavorful filling of squash, bell peppers, onions, and a blend of Tex-Mex seasonings, this casserole is a symphony of flavors that will leave you craving for more.
In addition to the Tex-Mex Summer Squash Casserole recipe, our article also features a collection of other tempting recipes that showcase the versatility of summer squash. From the refreshing Summer Squash Salad with Feta and Mint to the savory Summer Squash and Zucchini Gratin, each recipe highlights the unique flavors and textures of this versatile vegetable. Whether you're looking for a light and refreshing salad, a hearty main course, or a delectable side dish, our article has something for everyone.**
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.
TEX-MEX SUMMER SQUASH CASSEROLE
Jazzed up squash! If you prefer a milder dish, use a second can of chiles instead of the jalapenos.
Provided by 5thCourse
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Quarter squash lengthwise and slice thinly crosswise.
- Preheat oven 400 degrees. Grease a 9x13 baking dish.
- Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil.
- Bake until bubbling and tender, 35-45 minutes.
- Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
- Sprinkle with scallions and red onion.
Nutrition Facts : Calories 126.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.2, Sodium 329.3, Carbohydrate 9.3, Fiber 2, Sugar 4, Protein 7.4
Tips:
- Choose firm, young summer squash for best results.
- Using a combination of yellow and zucchini squash adds color and flavor.
- Be sure to drain the squash well after cooking to avoid a watery casserole.
- Don't overcook the squash or it will become mushy.
- Use a variety of cheeses for a more complex flavor.
- Top the casserole with shredded cheese and Panko breadcrumbs for a golden brown crust.
- Serve the casserole hot with a side of sour cream or salsa.
Conclusion:
This Tex-Mex Summer Squash Casserole is a delicious and easy way to use up summer squash. It's a great dish for a weeknight meal or a potluck. With its combination of fresh vegetables, cheese, and spices, this casserole is sure to be a hit with everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #preparation #vegetables #dietary #low-calorie #low-carb #low-in-something #squash #4-hours-or-less
You'll also love
