Southwest Squash Casserole Recipe - Allrecipes.com
  • READY IN 35 mins

Southwest Squash Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 Servings Change Servings
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Directions

  1. Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender.
  2. Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2006

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.

 
Most Helpful Critical Review
Jul 04, 2006

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.

 

11 Ratings

Aug 03, 2009

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.

 
Aug 03, 2009

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.

 
Sep 23, 2007

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.

 
Jul 21, 2013

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!!

 
Sep 24, 2010

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.

 
Mar 24, 2014

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.

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 347 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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