- This topic has 1 reply, 2 voices, and was last updated August 1, 2014 at 4:06 pm by .
- July 13, 2014 at 7:37 pm #344215
Want to shake things up for breakfast? Make veggies for breakfast! LOL!
This is great on it’s own or as a side to eggs.
The leftovers make a great dinner side;-D
Tex-Mex Summer Squash Casserole
10 cups summer squash, sliced
4 1/2-oz can green chilies, chopped
1/2 tsp salt
1/4 cup flour
4 scallions sliced
2/3 cup onion, chopped
4 1/2-oz can jalapenos, chopped
2 1/4 cups cheddar cheese, grated
3/4 cup salsa
1/4 cup red onion, chopped
Preheat oven to 400.
Coat 9 by 13 inch baking pan with cooking spray.
Combine squash, onion, chilies, jalapenos, salt and 3/4 cup of cheese in a large bowl.
Sprinkle with flour. Toss to coat. Spread the mixture in the prepared pan and cover with foil.
Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes.
Spoon salsa onto the casserole and sprinkle with the remaining 1 1/2 cups of cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. When ready to serve, sprinkle with scallions and red onion.
- August 1, 2014 at 6:14 am #457087
This recipe does a good job of balancing the freshness of the summer squash with the brightness of the spices of the chiles and pepper. I agree with other reviewers that the casserole remained slightly watery; however, the end result is a really flavorful dish.
- August 1, 2014 at 4:06 pm #457102
What other reviewers? LOL! You must have had some juicy squash
Next time try adding a bit more flour to soak up the juice and be more ‘saucy.’
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