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SUMMER SQUASH CASSEROLE (Sunday)




Source of Recipe


Marla
SUMMER SQUASH CASSEROLE (Sunday)
Makes 10 servings

Preparation time: 15 minutes

Cooking time: about 1 hour

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

2/3 cup finely chopped onion

1 (4-ounce) can chopped drained green chilies

1 (4-ounce) can drained chopped jalapenos

1/2 teaspoon salt

2 cups shredded 50 percent reduced-fat sharp cheddar cheese, divided

1/4 cup flour

3/4 cup mild or medium salsa

Thinly sliced green onions for garnish

Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, combine squash, onion, chilies, jalapenos, salt and half the cheese. Sprinkle with flour; toss to coat. Spread mixture in the prepared dish. Cover with nonstick foil. Bake 35 to 40 minutes or until bubbly and squash is tender. Remove from oven and remove foil. Spread salsa on top; sprinkle with remaining cheese. Bake, uncovered, 20 minutes or until golden and heated through. Just before serving, garnish with green onions if desired. (Adapted from Eating Well magazine.)

Per serving: 99 calories, 8 grams protein, 4 grams fat (33 percent calories from fat), 2.5 grams saturated fat, 10 grams carbohydrate, 12 milligrams cholesterol, 555 milligrams sodium, 2 grams fiber.