Recipe by KARENVG
"Easy to prepare, this recipe is flavorful yet can pack a 'punch' if you choose. Squash tend to be mild but by adding diced green chiles (and jalapenos if you want spicier) it's a surprisingly tasty recipe. It pleases a lot of people and has become a favorite at family gatherings."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
yellow squash, cut in 1/4 inch slices
sweet onions, quartered and separated
red bell pepper, cut into 1/2 inch pieces
fresh mushrooms, sliced
1 (4 ounce) can
chopped green chile peppers
fresh jalapeno peppers, chopped
1 (8 ounce) package
shredded Monterey Jack cheese
crushed tortilla chips
I used this great idea for my casserole tonight. Sliced squash, mushrooms, onions, and jalapenos with sour cream, salsa and cheese. Topped with a mixture of breadcrumbs and tortilla chips. I modified it to accomodate what ingredients I had on hand. I also didn't microwave it; baked at 350 until squash was tender. Thanks so much for this tasty alternative to bland, mushroom soup squash casseroles.
As it is written this recipe sucks. I ebe tried sauteign the mushrooms, red peppers and onions in olive oil and garlic. I guess if you want a squash dish that squishes the flavor this would be the one for you.
I thought this was a great recipe. I baked it like someone else mentionioned, and the squash stayed alittle crispy. I also added some fresh tomatoes. I used half the amount of sour cream and cheese it called for and it wasn't watery at all. I will definitly make this again.
Excellent change of pace for squash. I added a drained can of black beans which made it a potential main dish and tasted great! I also baked at 350 for about 40 minutes and added a teaspoon of garlic powder, and I think fresh tomatoes would also be an excellent addition. It did come out a little watery from the vegetables cooking down, and I want to try throwing in a little flour or cornstarch next time to try to combat that, but this is a definite keeper.
I lightened this up with reduced fat cheese and fat free sour cream. the sour cream probably made it a ilttle watery but overall tasted pretty good and had quite a bite to it (in a good way). Good recipe to use up extra squash from the garden. I would make it again.
Loved it! It does take awhile to prep it all and I did add a can of drained black beans like someone mentioned. Also cooked it in the oven and used some of the cheese to sprinkle on top of the tortilla chips..HMMMM My husband and I loved it!!
Delicious! I used fat-free sour cream, added left over cauliflower, fresh tomatoes, fresh spinach, left off taco chips and jalapenos, added a dash of red pepper.
A bit of flour stirred into the sauce helps with the watery factor for squash dishes, but truthfully we found this dish to be quite bland. It really needed a healthy dose of bold spices to jazz up a plain cream sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Squash Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A creamy squash casserole with a custard-like texture and crunchy topping.
See how to make a hearty squash casserole for a side or main.
See how to make a cheesy chicken and corn tortilla casserole.