Tex-Mex Summer Squash Casserole

Okay so it's been two weeks since my first 'weekly recipe' post! Sorry about that! I'm going to try my hardest to post one recipe a week. Since I didn't post one last week I'll post two this week!

The regular shares at our CSA pick up this week got ten squash!! That's a lot of squash! There was a choice between summer squash, cousa squash and zucchini. I plan on grating the zucchini and freezing it in two cup portions so I can use it to make zucchini bread later on. I also took a lot of summer squash.  If you have an abundance of summer squash or you really love it, try this recipe out. This was a really tasty dish and low-cal as well. Give it try.

Tex-Mex Summer Squash Casserole


Ingredients:

• 2 1/4 pounds summer squash, quartered lengthwise and thinly slices crosswise (about 10 cups)
• 2/3 cups finely chopped yellow onion
• 1 4 ounce can of chopped green chiles
• 1 4 ounce can of chopped jalapenos, drained (about 1/2 cup) 
• 1/2 tsp salt
• 2 1/4 cups grated extra sharp cheddar cheese, divided (about 7 ounces)
• 1/4 cup all purpose flour
• 3/4 cup mild salsa
• 4 scallions
• 1/4 cup finely chopped red onion

Directions

1. Preheat oven to 400 degrees. Coat a 9x13 inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with four; toss to coat. 
3. Spread the mixture in the prepared baking dish and cover with foil.
4. Bake the casserole until it's bubbling and the squash is tender, 35-40 minutes. 
5. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups of cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. 
6. Sprinkle with scallions and red onion.

If you like Mexican food I think you will enjoy this dish. This makes twelve servings and is only 101 calories per serving!! Enjoy!

http://www.eatingwell.com/recipes/tex_mex_summer_squash_casserole.html