Southwest Squash and Roast Casserole
- Number of Servings: 10
Ingredients
1 (10 ounce) package frozen chopped spinach3 medium -sized yellow squash - thinly sliced1 large red bell pepper chopped into 1/2 inch pieces1 yellow onion - thinly sliced3 cups shredded lean roast beef12 (6 inch) fat free corn tortillas cut into 1 inch pieces1 can cream of onion sour or reduced fat cream of celery - undiluted1 (8oz) jar pace picante sauce1 envelope fajita seasoning1 1/2 cups reduced fat mexican style blend cheese
Steam squash, bell pepper and onion in a dutch oven wih water until tender. Remove from heat. Stir in thawed drained spinach, chopped roast, and remaining ingedients. Spoon into a 13 X 9 inch baking dish. Bake at 350 degrees for 30 minutes. Yeild 10 servings (1 cup).
Number of Servings: 10
Recipe submitted by SparkPeople user ELISIA2.
Number of Servings: 10
Recipe submitted by SparkPeople user ELISIA2.
Nutritional Info Amount Per Serving
- Calories: 334.3
- Total Fat: 10.6 g
- Cholesterol: 70.4 mg
- Sodium: 1,074.0 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 4.5 g
- Protein: 28.3 g
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