Squashy Corn and Jalapeno Bake Recipe

Name: Squashy Corn and Jalapeno Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small zucchini, cooked and mashed; 2 small yellow squash, cooked and mashed; 1 jalapeno, minced; 1 (10 ounce) can Healthy Request cream of chicken soup; 4 cornbread muffins, crumbled; ½ cup skim milk; 1 tablespoon butter; ½ teaspoon onion salt; ½ teaspoon sage; ¼ teaspoon fresh ground pepper; sea salt, to taste; ½ cup egg substitute

Servings: persons

2 small zucchini, cooked and mashed
2 small yellow squash, cooked and mashed
1 jalapeno, minced
1 (10 ounce) can Healthy Request cream of chicken soup
4 cornbread muffins, crumbled
½ cup skim milk
1 tablespoon butter
½ teaspoon onion salt
½ teaspoon sage
¼ teaspoon fresh ground pepper
sea salt, to taste
½ cup egg substitute

1
Preheat oven to 350 and spray 1.5-1.75 quart dish (an 8x8 works, I use an oval 1.75qt dish) with cooking spray.
2
To cook squash: Roughly chop zucchini and yellow squash.
3
Place in saucepan, cover with water and bring to a boil.
4
Boil for 7-10 minutes, until squash is fork tender.
5
Drain.
6
Using potato masher, mash squash - I usually leave a few large pieces throughout.
7
Drain any excess water.
8
Combine all ingredients.
9
Pour into prepared dish.
10
Bake for 30 minutes until edges are golden and top is set.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 small zucchini, cooked and mashed, 2 small yellow squash, cooked and mashed, 1 jalapeno, minced, 1 (10 ounce) can Healthy Request cream of chicken soup, and more.

Yes, Squashy Corn and Jalapeno Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squashy Corn and Jalapeno Bake

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