Photo: Eiliv Sonas Aceron
Texican Squash
9 ingredients
10 min + 45 min
8 servings
openrecipes
"My Mom gave me this recipe. It's a different spin on the regular squash casserole."
Estimated Nutrition (whole recipe, rough)
878
Calories
37g
Protein
25g
Fat
126g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 pounds yellow squash, sliced
- 4 eggs
- 1/2 cup milk
- 1 pound Monterey Jack cheese, shredded
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons all-purpose flour
- 1 (4 ounce) can chopped green chile peppers
- 1 1/4 cups coarsely crushed corn chips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes