Vegetarian

South of the Border Squash Casserole is for Dinner.

South of the Border Squash Casserole takes 30 minutes to prepare.

South of the Border Squash Casserole takes 25 minutes to cook.

South of the Border Squash Casserole makes 6 servings.

The ingredients for South of the Border Squash Casserole are:

8 tbsp Parmesan Cheese, shredded
2 tbsp Parsley, dried
1 dash Pepper, black
1 tsp Salt
1 large Onions, raw
0.50 cup Green Chili Peppers, canned
56 Flour, whole grain
1 cup Kraft Shredded 2% Mexican Four Cheese blend
0.50 cup Rotel Tomatoes Orgininal Diced Tomatoes & Green Chilies
1 serving Eggland's Best Eggs - 1 large egg
4 cup Squash - Yellow and Zucchini
1 cup (not packed) Cottage Cheese, 1% Milkfat

Here is how you make South of the Border Squash Casserole:

Chop squash into half-inch pieces. Dice onion. Cook these together until they are tender. (You may need to add oil or butter if your squash are fresh.) Fold in flour, salt, pepper, tomatoes, and chilies. Place in a 2-quart baking dish. Sprinkle with mexican cheese.Combine egg, cottage cheese, and parsley. Layer this mixture over the mexican cheese in the casserole. Sprinkle with parmesan. Bake 20-25 minutes at 400 degrees until heated through and bubbly. Chopped jalapeno peppers may be added if desired.Serving Size:?Makes 6 1-cup servings (will revise after cooking)

The nutritional information for South of the Border Squash Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 181.3

• Total Fat: 6.6 g
• Cholesterol: 45.5 mg
• Sodium: 968.3 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 3.0 g
• Protein: 15.6 g

The dietary needs meet for South of the Border Squash Casserole is Vegetarian