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Tex-Mex Squash Casserole

My H-E-B Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

60 minutes


*  non- stick cooking spray

2 1/4   c.  yellow squash, quartered lengthwise & thinly sliced crosswire

2/3   c.  finely chopped yellow onions

1 can   (4 oz.)  chopped green chilies

1 can   (4 1/2 oz.)  chopped jalapenos, drained

1/2   tsp.  salt, or to taste

1   c.  finely shredded reduced-fat sharp cheddar cheese divided

1/4   c.   all purpose flour

3/4   c.  H-E-B Mild Salsa

4  small  green onions, thinly sliced, for garnish

1/4   c.   finely chopped red onion, for garnish


Preheat oven to 400°F. Coat a 9 x 13-inch baking dish with non-stick cooking spray and set aside.

Combine squash, yellow onions, chiles, jalape?os, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat.

Spread mixture in prepared baking dish and cover with foil. Bake until bubbling and squash is tender, about 35-45 minutes.

Spoon salsa over casserole and sprinkle with remaining cheese. Bake, uncovered, until golden and heated through, about 20-30 minutes. Sprinkle with green and red onions.
Nutritional Information
Serving size: 1/2 cup, Calories: 60, Total Fat: 1.5g, Saturated Fat: 0.5g, Sodium: 310mg, Carbohydrates: 8g, Dietary Fiber: 2g, Protein: 4g
My H-E-B Health and Wellness

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