With the addition of leftover/cooked chicken, this hearty vegetable casserole with a Mexican flair can be transformed into a delicious dinner casserole. Changes in the quantity of green chiles, the addition of jalapenos, or the amount of spice in the salsa can all readily alter the level of heat.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 serving cooking spray
- 1 ¼ pounds unpeeled yellow squash, quartered lengthwise and sliced
- 1 pound peeled zucchini, quartered lengthwise and sliced
- 2 ½ cups shredded, reduced-fat sharp Cheddar cheese, divided
- 2 (4 ounce) cans chopped green chile peppers, drained
- ⅔ cup finely chopped onion
- 1 teaspoon salt
- ¼ cup all-purpose flour
- ¾ cup mild or medium salsa
- 1 tablespoon finely sliced green onion, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
- Garnish with green onions just before serving.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 791 mg |
| Sugars | 4 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Added about 1 c. cubed spicy chicken. I added a little cayenne because we like it a little hot. This was easy and well loved!
I was skeptical. In addition to the recipe, I added mushrooms and diced ham. Turned out delicious.