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Nutrition Facts
Serving Size 148 g
(Approx. 12 Servings)
Amount Per Serving
Calories 90 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 450 mg 19%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 6 g
Vitamin A 6% Iron 2%
Vitamin C 30% Calcium 15%
*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.
Tex-Mex Squash Casserole
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
12  People


Recipe makes 12 Servings

1 3 second spray, non-stick cooking spray
2 1/4 Lb yellow squash, quartered lengthwise and thinly sliced crosswise
2/3 cup(s) yellow onion, finely chopped
4 Oz chopped green chiles
4 1/2 Oz sliced jalapenos, drained, chopped
1/2 Tsp salt
1 cup(s) 2% reduced fat shredded cheddar cheese
1/4 cup(s) all purpose flour
3/4 cup(s) H-E-B Mild Salsa
4 green onions, sliced thin
1/4 cup(s) red onions, finely chopped
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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, jalapeños, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour and toss to coat.
Spread the mixture in prepared baking dish and cover with foil. Bake until bubbling and squash is tender, about 40 minutes.
Spoon salsa over casserole and sprinkle with remaining cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes.
Sprinkle with green and red onions.


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