Southwest Squash Casserole recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

2 pounds yellow squash, cut in 1/4 inch slices
2 sweet onions, quartered and separated
1 red bell pepper, cut into 1/2 inch pieces
1 pound fresh mushrooms, sliced
1 (4 ounce) can chopped green chile peppers
2 fresh jalapeno peppers, chopped
1 (8 ounce) package shredded Monterey Jack cheese
1 cup sour cream
¾ cup crushed tortilla chips

Nutrition Info

228.1 calories
carbohydrate: 13.1 g
cholesterol: 37.6 mg
fat: 15.6 g
fiber: 3 g
protein: 11.7 g
saturatedFat: 9.3 g
servingSize: -
sodium: 346.6 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 Servings

Recipe Note

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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