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Jewish World Review
This Casserole Wows!
Chilies and cheese turn mild 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 SQUASH CASSEROLE
MAKES 12 servings
PREP TIME: 20 minutes
TOTAL TIME: 1 1/2 hours
- 2 1/4 pounds 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.
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To Make Ahead: Cover and refrigerate for up to 2 days. Reheat, covered, at 350 F for about 40 minutes. Garnish just before serving.
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
(Carolyn Malcoun is contributing food editor at EatingWell. EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
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