Spicy Squash and Pepper Casserole Recipe

Summary

Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Yellow squash2 Medium, chopped and cooked
 Zucchini2 Medium, chopped and cooked
 Vegetable cooking spray1
 Banana pepper1 , seeded and chopped
 Green pepper1 Medium, seeded and chopped
 Onion1⁄4 Cup (4 tbs), finely chopped
 Margarine1 Tablespoon
 All purpose flour2 Tablespoon
 Skim milk3⁄4 Cup (12 tbs)
 Sharp cheddar cheese1⁄2 Cup (8 tbs), grated
 Hot sauce2 Drop
 Egg1 , lightly beaten

Nutrition Facts

Serving size: Complete recipe

Calories 1170 Calories from Fat 344

% Daily Value*

Total Fat 47 g71.9%

Saturated Fat 16.1 g80.3%

Trans Fat 0 g

Cholesterol 284.8 mg

Sodium 636 mg26.5%

Total Carbohydrates 139 g46.4%

Dietary Fiber 36.7 g146.7%

Sugars 76 g

Protein 71 g142.1%

Vitamin A 58.1% Vitamin C 371.5%

Calcium 79.4% Iron 24.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Pre heat an oven at 175C (350F).
2. Coat an oven proof casserole dish or baking dish with cooking spray and keep aside.

MAKING
3. In a large sized skillet, coat with cooking spray. Heat skillet.
4. Once hot, add onions and peppers, mix well and sauté on a medium flame till peppers soften.
5. Remove off flame, add cooked squash and mix gently. Keep aside.
6. In a heavy bottomed sauce pan, melt margarine.
7. Add flour and cook for a minute, while stirring continuously using a whisk.
8. Add milk and mix well. Cook on a medium flame, while stirring continuously till sauce thickens.
9. Add hot sauce and cheese. Mix well.
10. Add beaten egg and squash mixture and quickly mix off flame.
11. Transfer mixture on to greased dish and cover with lid or aluminium foil.
12. Bake in pre heated oven for 30 minutes.
13. Once baked, remove from oven and keep aside.

SERVING
14. Place on a serving platter and serve warm.
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