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Spicy Southwest Squash Casserole

Spicy Southwest Squash Casserole

Name: Spicy Southwest Squash Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 8x8-inch casserole dish
Ingredients: 2 teaspoons olive oil; 1 large onion, chopped; 1 red bell pepper, chopped; ¼ cup sliced fresh mushrooms; 1 teaspoon minced garlic; 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®); 1 (15 ounce) can black beans, drained and rinsed; 1 cup salsa; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 pinch cayenne pepper; 1 pinch salt and ground black pepper to taste; 1 cup fresh spinach leaves, or to taste; 4 yellow squash, cubed; 1 (4 ounce) packet saltine crackers, crushed; 1 cup shredded Cheddar cheese

Rating: 4.6 stars

25 Ratings
22 Reviews
5 Photos

Vegan-friendly treat with a kick! Or delicious covered with cheese.

By Meghan Foster

Recipe Summary

prep:

15 mins

cook:

50 mins

total:

1 hr 5 mins

Servings:

Yield:

1 8x8-inch casserole dish

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and garlic in the hot oil until vegetables are tender, about 10 minutes.
Step 3

Mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring occasionally, until cooked through, about 5 minutes. Add spinach; cover skillet and simmer until spinach turns bright green, 1 to 2 minutes.
Step 4

Spread squash into an 8x8-inch casserole dish; top with tomato mixture. Sprinkle crackers over tomato mixture.
Step 5

Bake in the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

323.5 calories; 14.4 g protein; 43.3 g carbohydrates; 19.8 mg cholesterol; 1114.1 mg sodium. Full Nutrition

Reviews (22)

Most helpful positive review

KJR

04/02/2014

Seems so simple but very good. I dumped a bunch of water out the bottom but then worried it would be too dry... just dolloped some sour cream on top = perfect! Next time I will cut squash smaller so easier to mix the layers. Thanks for the recipe! (Oh needed to use up some pinto beans and was able to put in 3 1/2 cups!) Read More

Helpful

(5)

Most helpful critical review

Lady Sam

06/29/2013

I'm not quite sure why I didn't love this since all the ingredients are some of my favorite things. Only things I did differently was to use Adobo seasoning in place of the S & P and I used Ritz garlic butter crackers. Maybe garden fresh squash doesn't lend itself to these flavors. Next time I will ditch the squash add another can of beans and top it with corn or nacho chips. Read More

25 Ratings

5 star values: 16
4 star values: 8
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

KJR

04/01/2014

Helpful

(5)

Jamie Justice Yost

04/09/2013

I love the flavors of this recipe but I think it might need something to make it less watery. I worried about the texture when I put it in and it came out with a lot of liquid. I think next time I'll add some crackers to the mixture as well as sprinkling them on top. Really the only things I change was I used 2 yellow squash and 2 zucchini and I tossed in the squash/zucchini with the other vegetables to cook just a touch (not all the way through.) When I realized it wasn't as thick as I hoped I put it on top of some refried beans and it was great! I think I might strain out some water and use this as either taco salad topper or layer this with some tortillas for a Southwest casserole. The flavor is EXCELLENT - just gonna play with it to get the texture I want. Read More

Helpful

(2)

Charlene Hanks Patton

05/29/2014

This is my third time to make this and we love it! I'm vegan my husband and son are not so I separate this into two casserole dishes one with cheese and one without. I top mine with diced avocado and I'm convinced that mine is every bit as good as the one with cheese. Mmmm. I did find that the squash was a little undercooked the first go round so I started putting just the squash in the casserole dish covering it with foil and baking it for 15 minutes before adding the other ingredients. Read More

Helpful

(2)

jmelara

04/22/2013

I used acorn squash and went easy on spice in order to accommodate my family and it tasted delicious. I will definitely make this again. I also did not sauté everything as long as the recipe suggested. Instead I threw it in the oven while peppers were still crispy and then baked until tender. Read More

Helpful

(1)

Amanda Page

08/08/2018

Loved it! I think the recipe means 4 small squash or 4 cups? But I used two large and upgraded to a 9x13. I like that you can change the recipe to how hot or mild you would like and the other half who always has meat with his meals actually liked it! (The black beans help that scenario) I will be making this again and sharing the recipe with family members! Read More

Helpful

(1)

Lindao6

04/07/2013

I used butternut squash instead of summer squash (pictured above) since that's what I had in the house and it worked really well. The sweetness of the squash with the spices was a great combination. Read More

Helpful

(1)

Lady Sam

06/29/2013

Aimee Cherie

07/23/2015

This was a huge hit with family and friends. I omitted the mushrooms and substituted crushed Cheez-its crushed French fried onions and Italian bread crumbs for the crackers. This was mentioned in a comment so thought I would try it. I also used a combination of yellow summer squash and zucchini and I upped the amount of salsa and added a can of corn. I made this twice and once I added chicken. I also used coconut oil instead of olive oil. EVOO doesn't have a high smoke point so is not good for cooking but coconut oil does and is very good for you. I also didn't put cheese on top just mixed into the casserole. I added more of the cracker mix at the bottom than called for to soak up so liquid. I came out perfect and very Delicious. Read More

MontanaAndy

01/13/2019

I've made this several times now. Found I liked layering thickly sliced mushrooms (or Portobellos) cheese and peppers like a lasagna. Good flavor and texture and even good visual appeal out of the oven! This has become a regular menu addition in my house! Read More

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Nutritional Information

Spicy Southwest Squash Casserole

Servings Per Recipe: 6
Calories: 323.5

% Daily Value *

protein: 29 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 45 %

sugars:

fat: 18 %

saturated fat: 24 %

cholesterol: 7 %

vitamin a iu: 52 %

niacin equivalents: 45 %

vitamin b6: 34 %

vitamin c: 79 %

folate: 35 %

calcium: 25 %

iron: 26 %

magnesium: 32 %

potassium: 25 %

sodium: 45 %

thiamin: 38 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Spicy Southwest Squash Casserole

1 of 22

All Reviews

KJR

04/01/2014

Helpful

(5)

Jamie Justice Yost

04/09/2013

Helpful

(2)

Charlene Hanks Patton

05/29/2014

Helpful

(2)

jmelara

04/22/2013

Helpful

(1)

Amanda Page

08/08/2018

Helpful

(1)

Lindao6

04/07/2013

I used butternut squash instead of summer squash (pictured above) since that's what I had in the house and it worked really well. The sweetness of the squash with the spices was a great combination.

Helpful

(1)

Lady Sam