SOUTHWESTERN CHICKEN, SQUASH, AND CORNBREAD CASSEROLE
Turn leftover chicken into a comforting casserole with "South-of-the Border" flair! Beautiful summer squash and zucchini, along with canned Southwest style corn and RO*TEL®, join with a queso-like sauce, and everything is covered with Mexican cornbread. Garnish with sour cream, or guacamole, or salsa, whatever your taste buds desire!
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.
- Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.
- Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.
- Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
- Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.
- Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 45.6 g, Cholesterol 117.7 mg, Fat 29.2 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 15.2 g, Sodium 1269.4 mg, Sugar 9.7 g
SOUTHWEST SPAGHETTI SQUASH CASSEROLE
Today was my first time trying spaghetti squash and I was not disappointed. This is a super tasty low calorie meal. Hope you enjoy!
Provided by Diane Atherton
Categories Beef
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375 degrees. Grease a 9x9" baking dish for the casserole. Use a different pan for baking the squash.
- 2. With sharp knife slice top out of squash. Stand squash flat on the cut side. Slice squash in half. NOTE: this squash was not easy to cut, pretty tough skin.
- 3. Scoop out the seed and membrane.
- 4. Brush inside of each half with oil; sprinkle with salt an pepper. Place cut sides down in baking pan.
- 5. Bake for about 40 minutes or until squash is fork tender.
- 6. Remove from oven; let cool for about 10 minutes or until cool enough to handle.
- 7. REDUCE oven heat to 350 degrees.
- 8. Using a fork, scrape out the spaghetti squash. Place in bottom of prepared baking dish. Sprinkle with salt and pepper and a small amount of the taco seasoning; toss. Spread squash evenly over bottom of baking dish.
- 9. In large skillet over medium heat, cook meat, onion, pepper, and garlic until meat is cooked. Add taco seasoning and add salt and pepper to taste. Add pepper flakes for a little more heat. Stir in refried beans and black beans. Remove from heat.
- 10. Layer beef mixture over squash.
- 11. Drain some of the liquid from Rotel tomatoes. Spread tomatoes evenly over top of meat layer using about 2 tbsp. of the liquid.
- 12. Bake for 40 minutes or until bubbly. Remove from oven; sprinkle cheese evenly over top. Return to oven and bake a few more minutes until cheese has melted.
SOUTHWEST SQUASH CASSEROLE
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.
Provided by KARENVG
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 346.6 mg, Sugar 6 g
SOUTHWESTERN SQUASH CASSEROLE
This is a great accompaniment for a Mexican feast. A spicy, different way to prepare fresh summer squash.
Provided by KathyP53
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap.
- Pierce plastic wrap with a fork several times to vent.
- Microwave on HIGH 8-9 minutes or until veggies are tender; drain.
- Press between layers of paper towels to remove excess moisture.
- Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients until well blended.
- Spoon into a lightly greased 11 x 7" baking dish.
- Sprinkle evenly with cheese.
- Bake at 450 degrees for 20 minutes or until lightly browned and bubbly.
Nutrition Facts : Calories 175.8, Fat 10.9, SaturatedFat 6.5, Cholesterol 63.7, Sodium 507.5, Carbohydrate 11.3, Fiber 2.2, Sugar 4.1, Protein 9.8
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