Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

"This casserole can be made ahead, but I add the sour cream and toppings right before I put it on the table." --CL Reader

Recipe by Cooking Light January 1996

Gallery

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a medium saucepan; bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 12 minutes; set aside.

    Advertisement
  • Combine zucchini, corn, 3/4 cup cheese, chips, and green chiles in a bowl; stir well. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray. Pour tomato sauce mixture over casserole; bake, uncovered, at 350° for 25 minutes. Sprinkle remaining cheese over casserole, and bake an additional 5 minutes.

  • Spread sour cream over casserole, and sprinkle with bell pepper and tomato.

Nutrition Facts

157 calories; calories from fat 26%; fat 4.6g; saturated fat 2.4g; mono fat 1.2g; poly fat 0.3g; protein 10.3g; carbohydrates 20.8g; fiber 2g; cholesterol 14mg; iron 0.8mg; sodium 206mg; calcium 202mg.
Advertisement
Advertisement