Mexican Summer Squash Casserole

This is a hearty vegetable casserole in the manner of a Mexican flair and with the adjunct of leftover/cooked chicken, it can become a immense dinner casserole. The heat can easily be varied by changing the amount of green chiles, adding jalapenos, or by adjusting the amount of spice in the salsa.

The ingredient of Mexican Summer Squash Casserole

1. 1 serving cooking spray
2. 1u2009u00bc pounds unpeeled yellow squash, quartered lengthwise and sliced
3. 1 pound peeled zucchini, quartered lengthwise and sliced
4. 2u2009u00bd cups shredded, reduced-fat harsh Cheddar cheese, estranged
5. 2 (4 ounce) cans chopped green chile peppers, drained
6. u2154 cup finely chopped onion
7. 1 teaspoon salt
8. u00bc cup all-purpose flour
9. u00be cup mild or medium salsa
10. 1 tablespoon finely sliced green onion, or to taste

The instruction how to make Mexican Summer Squash Casserole

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. append yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle once flour and toss to coat. press forward mixture into the prepared baking dish and cover in imitation of aluminum foil.
3. Bake in the preheated oven until squash is painful feeling and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. money up front salsa something like height and sprinkle gone permanent cheese. Return to the oven and bake, uncovered, until golden and infuriated through, approximately 20 minutes more.
4. beautify taking into account bearing in mind green onions just prematurely serving.

Nutritions of Mexican Summer Squash Casserole

calories: 90 calories
carbohydrateContent: 9.5 g
cholesterolContent: 5.9 mg
fatContent: 2.3 g
fiberContent: 2 g
proteinContent: 9 g
saturatedFatContent: 1.3 g
servingSize:
sodiumContent: 790.9 mg
sugarContent: 3.8 g
transFatContent:
unsaturatedFatContent: