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Nutrition Facts
Serving Size 281 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 330 mg 14%
Total Carbohydrate 31 g 10%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 7 g
Vitamin A 8% Iron 8%
Vitamin C 45% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked Southwest Squash Casserole

Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
6  People


Recipe makes 6 Servings

1 Tbsp olive oil, divided use
1 medium yellow onion, julienned
1 cup(s) super sweet corn, frozen
1 Hatch mild chopped green chilies, drained
2 large tomato, sliced 1/2-inch thick
1 yellow squash, sliced 1/2-inch thick
1 zucchini, sliced 1/2-inch thick
1 large Yukon gold potatoes, sliced 1/2-inch thick
1/2 Tsp salt
1/2 Tsp black pepper
1/2 cup(s) Monterey Jack cheese, grated
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Preheat oven to 400ºF.
Lightly oil baking dish with half of the oil and set aside.
Heat the rest of the oil in a large skillet on medium high. Add onions and cook until tender.
Stir in corn and green chilies, and cook until heated through. Remove from heat and set aside.
Place half of onion mixture in prepared baking dish. Overlap tomatoes, squash, zucchini and potatoes on top of onion mixture. Spread the remaining onion mixture over the top and sprinkle with salt, pepper and cheese. Cover with foil and bake 30 minutes.
Remove foil and bake an additional 15 minutes or until potatoes are cooked through and cheese is brown and bubbly.



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