Southwestern Squash Casserole

September 29th, 2009
by: Sue

When summer squash is in season, we love to eat this squash casserole. It contains the magic of green chiles, onions, and the bite of parmesan cheese. Not your typical runny squash casserole, it works if you are on a low carb diet.

1 1/2 pounds yellow squash, sliced thin
1 medium onion, diced
2 Tablespoons butter
1/2 cup roasted green chile or four ounce can green chilies
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups grated Monterey Jack cheese
1 egg, beaten
1 cup cottage cheese
1 Tablespoons chopped parsley
1/2 cup grated parmesan

Saute together squash and onion in butter in skillet until tender crisp. Add chilies, flour, salt and pepper and mix well. Pour into greased 2 quart baking dish or 9×12 baking dish. Sprinkle with cheese. Combine egg, cottage cheese & parsley. Pour over squash mixture. Sprinkle parmesan cheese over top. Bake at 400 for 30 minutes or until golden brown. Yields 8 servings.


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