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Sonora Casserole

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Submitted by sugardog

YIELD

servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

3 7.1E+2
CUPS ML ZUCCHINI
sliced and steamed
1 237
CUP ML CORN
frozen or canned, drained
2 473
CUPS ML TOMATO SAUCE
½ 7.5
TABLESPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML CAYENNE PEPPER
¼ 1.3
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML VINEGAR
6 6
EACH EACH FLOUR TORTILLAS *
1 1
1 ½ 355
CUPS ML CHEDDAR CHEESE
grated
¾ 177
CUP ML SOUR CREAM
1 1
X X SCALLIONS, SPRING OR GREEN ONIONS
chopped, as desired *

Directions

Microwave zucchini until soft.

Preheat oven to 350℉ (180℃).

Mix cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chilies together.

Place in greased ovenproof baking dish .

Top with cheese and bake about 12 minutes or until well heated and cheese has melted.

To serve, top with sour cream and sprinkle with green onions.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 364 60% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 459mg 19%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 19%
Sugars g
Protein 32g
Vitamin A 33% Vitamin C 76%
Calcium 40% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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